Georgia Bread Pudding
Indulge in the comforting warmth of Georgia Bread Pudding, a classic Southern dessert that's as rich in flavor as it is in tradition. This recipe transforms day-old French bread into a luscious treat, soaked in a creamy custard infused with hints of vanilla, cinnamon, and nutmeg. The addition of chopped pecans and optional raisins adds delightful texture and richness, while a heavenly drizzle of golden caramel sauce ties everything together. Baked to perfection with a golden, crisp top and a soft, tender interior, this bread pudding is the ultimate crowd-pleaser. With just 20 minutes of prep time, it's an easy yet impressive dessert for family gatherings, holidays, or any occasion that calls for a taste of Southern charm. Serve it warm for a cozy, decadent treat everyone will rave about!
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Recipe Information
Ingredients
- 12 cups (cubed) day-old French bread
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 0.5 cup (packed) brown sugar
- 0.5 cup (melted) unsalted butter
- 5 large eggs
- 1.5 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup (chopped) pecans
- 0.5 cup raisins (optional)
- 0.75 cup (for drizzling) caramel sauce (store-bought or homemade)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Place the cubed French bread in a large mixing bowl. Set aside.
In a medium saucepan over medium heat, combine the whole milk, heavy cream, granulated sugar, and brown sugar. Heat until warm but not boiling, stirring occasionally to dissolve the sugars.
Remove the milk mixture from the heat and whisk in the melted butter.
In a separate bowl, whisk the eggs until beaten, then gradually add them to the milk mixture, whisking constantly to prevent the eggs from curdling.
Stir in the vanilla extract, ground cinnamon, and ground nutmeg into the wet mixture.
Pour the wet mixture over the bread cubes, ensuring they are evenly soaked. Gently stir in the chopped pecans and raisins (if using). Let the mixture sit for 10 minutes to absorb.
Transfer the soaked bread mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Remove the bread pudding from the oven and allow it to cool for 10–15 minutes.
Drizzle with caramel sauce just before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 66.6 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
