Bread pudding a la Paula Deen...yummy

I despise wasting food. That said, it happens every now and again. But, I am usually quick at finding last minute solutions that turn out very tasty. Over ripe bananas become banana bread, apples that are no longer crispy become apple sauce and the gorgeous loaf of bread I bought from Lufa Farms but simply forgot on the counter became a delicious bread pudding with some help from my girl Paula Deen. I think Paula could make an old leather shoe taste divine!

I Googled bread pudding and landed on Paula's best bread pudding recipe; they weren't exaggerating. Even though I did not add the brandy sauce, the bread pudding was still divine!

Next time you have left over bread ...try this won't be disappointed


  • 2 cups of sugar
  • 5 eggs; beaten
  • 1 & 1/2 cups of milk + 1/2 cup of cooking cream (oh yes I did!)
  • 2 tsps. of vanilla extract
  • 3 cups of cubed bread ( I used half a loaf of stale-ish hard crust  bakery bread - see picture)
  • 1/2 cup of packed brown sugar
  • 1/4 cup of melted butter
  • 1 cup chopped pecans


Preheat the oven to 350 degrees and grease a 13in x9in oven-ready dish. Mine was oval so eyeball it. 

Mix together the sugar, eggs, milk, cream and vanilla and pour it over the bread. Let the bread soak up the liquids for approximately 10 minutes.

In the meantime, mix the melted butter, the brown sugar and the pecans for the crumble.

Pour the bread mix in the prepared dish and then pour the crumble on top. Cook for 35 to 45 minutes until golden brown.

It's wonderful warm with vanilla ice cream. I found it taste like wicked French fave!

SOURCE: The Best Bread Pudding Recipe

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