Make no mistake about it: this bread pudding is substantial. It makes a sweet, dense, cinnamony square that is delicious either fresh out of the oven or cold. It comes from my Mama’s Aunt Duree Duran, who also gave us the rich and delicious gumbo recipe I make every Christmas eve. Mama made this bread pudding often when we were growing up, and my favorite pieces were always the buttery/crisp corner and edge bits.
I’ve made this with just about every kind of flour-based bread you can imagine, but it’s best with slightly stale French bread. I’ve even made it with a mixture of breads, so just go any way your little heart desires with it.
- 1/2 cup butter
- A 1lb loaf of stale bread, torn into pieces
- 5 eggs
- 1-1/2 cups sugar
- 2 teaspoons vanilla
- Dash of nutmeg
- Cinnamon to your taste (lots!)
- 2-3 cups whole milk
- Raisins (bleck. optional.)
Preheat oven to 350°. Put the butter in a glass/pyrex 9×13 pan and stick it into the oven to melt. Toss all the ingredients except the milk in a large bowl and stir to combine. Begin adding the milk, a bit at a time, until it reaches the consistency of thick soup.
Take the baking dish out of the oven, and carefully pour the mixture into the melted butter. Stick it back in the oven and bake until brown … about 45 minutes.
Mama’s handwritten copy: