PAULA DEEN LOAF PAN RECIPES

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DEEP SOUTH DISH: OLD FASHIONED SOUTHERN BREAD PUDDING



Deep South Dish: Old Fashioned Southern Bread Pudding image

A southern bread pudding using leftover French bread, a can of fruit and finished with a drizzle of whiskey sauce.

Provided by Deep South Dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Number Of Ingredients 10

1/2 pound loaf of French bread
1 cup whole milk
1 cup half and half
2 large eggs
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup golden raisins, optional
1 (15 ounce) can of fruit (fruit cocktail, peaches, pears, etc.), drained
2 tablespoons of unsalted butter
Whiskey Sauce (click here for recipe)

Steps:

  • Preheat oven to 350 degrees F.
  • Whisk together the milk and half and half. Tear the bread into small pieces and put into a large bowl for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.
  • In a separate bowl, whisk the eggs with the sugar and vanilla until well blended.
  • Rough chop the fruit, but don't puree it.
  • Add the raisins and fruit to the egg mixture, pour over the bread and gently mix.
  • Butter a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish, but do not pack.
  • Bake uncovered at 350 degrees F for about 1 hour, or until bubbly on the sides, golden brown on top and set in the middle. Let cool for about 5 minutes before cutting into squares.
  • Drizzle each serving with whiskey sauce if desired. Doubles great.

DEEP SOUTH DISH: OLD FASHIONED SOUTHERN BREAD PUDDING



Deep South Dish: Old Fashioned Southern Bread Pudding image

A southern bread pudding using leftover French bread, a can of fruit and finished with a drizzle of whiskey sauce.

Provided by Deep South Dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Number Of Ingredients 10

1/2 pound loaf of French bread
1 cup whole milk
1 cup half and half
2 large eggs
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup golden raisins, optional
1 (15 ounce) can of fruit (fruit cocktail, peaches, pears, etc.), drained
2 tablespoons of unsalted butter
Whiskey Sauce (click here for recipe)

Steps:

  • Preheat oven to 350 degrees F.
  • Whisk together the milk and half and half. Tear the bread into small pieces and put into a large bowl for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.
  • In a separate bowl, whisk the eggs with the sugar and vanilla until well blended.
  • Rough chop the fruit, but don't puree it.
  • Add the raisins and fruit to the egg mixture, pour over the bread and gently mix.
  • Butter a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish, but do not pack.
  • Bake uncovered at 350 degrees F for about 1 hour, or until bubbly on the sides, golden brown on top and set in the middle. Let cool for about 5 minutes before cutting into squares.
  • Drizzle each serving with whiskey sauce if desired. Doubles great.

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