Georgia Bread Pudding

SERVES: 8

COOK TIME: 30 Min

Georgia's known for having some of the most amazing desserts the South has to offer and this Georgia Bread Pudding is no exception. There's just something irresistible about the combination of butter, vanilla, a few warm spices, and some raisins. Just the smell of it baking could make a person want to grab a spoon and dig in!

What You'll Need

1 cup sugar
1 (12 ounce) can evaporated milk
2 cups whole milk
4 egg yolks
5 1/3 tablespoons (1/3 cup) butter, melted
1/4 cup raisins
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
9 slices white bread with crusts, cut into cubes

What to Do

Preheat oven to 400 degrees F.
In a large bowl, thoroughly mix sugar, evaporated and whole milk, and egg yolks. Add melted butter, raisins, vanilla extract, and spices; mix well. Add bread cubes and toss to saturate bread. Pour mixture into a greased 8-inch square baking dish.
Bake 25 minutes until pudding is lightly browned and set. Let cool before cutting. (The pudding will get firmer and be easier to cut when cool.) Cut into squares; reheat slightly in microwave before serving, if desired.

Notes

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dorothygriffin28 5 511681

Mar 07, 2019

this is 5511681, I made one of those pesky typo's below, should read loves recipes from my roots.

dorothygriffin28 5 511681

Mar 05, 2019

Try this "GEORGIA" BREAD PUDDING. I am a Georgian living in Maryland but still lovws recipes from my roots, my mother Ina was one of the best cooks ever.

dorothygriffin28 5 511681

Mar 05, 2019

Your site is 100% in my book.

acbrat57 4129221

Dec 01, 2018

I have used this recipe ever since I started watching Mr Food on Talk of the Town in N.C. more than 30 years ago. I love this recipe and always use leftover heels, usually whole wheat, and serve it with hot lemon sauce. It is wonderful. I lost my original recipe and am so relieved to find it here.

nitlib 8833856

Sep 11, 2016

I made this twice, first time I used pumpernickel and rye old breads....turned out really good. Tried it a wk later with white crusty bread it was better.....the crust on the dish was much better...so now I know sometime you just can't substitute things.

Kamicat

Jan 29, 2016

How many CUPS of bread cubes are used? Bread slices vary considerably so measurement should be in cups in order to have the right amount for the liquid. Is a firm bread like French preferred to a common soft and squishy sandwich bread? Thank you, Mr. Food.

Test Kitchen Team

Feb 01, 2016

Hi there! This recipe was created in mind with what bread people would have on-hand. That said, you can definitely use French bread in this recipe. Though the Test Kitchen as not made this recipe using French bread, we believe that 4-5 cups of cubed French bread should be the correct amount. If you do make this recipe and enjoy it, let us know. We would love to hear your feedback. Enjoy!

peggymyers17 34191 96

Mar 14, 2015

It was very easy to make and very very good. I have made it several times. I substitute splenda for the sugar.

clett62 2299368

Jan 30, 2015

This is so good! Serve it with either hot rum sauce or vanilla sauce.

AlbertBaker 906331 0

Jan 30, 2015

I was wondering, why just the egg yolks. Why not use the whole egg?

Test Kitchen Team

Feb 02, 2015

Hi there! We used only egg yolks in this recipe to give the bread a firmer texture. However, you can use the whole egg if you prefer. It will still taste very good! :)

ksmuller50 8642268

Jan 30, 2015

I would add vanilla sauce to top it off.

Lady Ouachita

Dec 15, 2013

Ooooh, this is sooo good!