Best 3 Paula Deans Bread Pudding Recipes

Paula Deen's bread pudding is a classic Southern dessert that is sure to please even the most discerning palate. This easy-to-make dish is made with simple ingredients and can be customized to your liking. Whether you prefer a traditional bread pudding with raisins and spices or a more modern version with chocolate chips or fruit, you are sure to find a Paula Deen bread pudding recipe that you will love.

Here are our top 3 tried and tested recipes!

PAULA DEEN BREAD PUDDING RECIPE

Paula Deen Bread Pudding Recipe image

This bread pudding recipe is simply delicious. It comes to us straight from Paula Deen!

Provided by Matt R.

Categories Desserts

Time 1h5m

Number Of Ingredients 12

Ingredients

2 cups granulated sugar
5 large eggs, beaten
2 cups milk
2 teaspoons pure vanilla extract
3 cups italian bread, cubed, allowed to stale overnight
1 cup light brown sugar
1/4 cup butter, softened
1 cup pecans
1 cup granulated sugar
1/2 cup butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract

Steps:

Preheat the oven to 350. Grease a 13X 9X 2-inch pan. Combine granulated sugar, eggs, and milk in a bowl; add vanilla and pour over cubed bread. Let sit for 10 minutes. In another bowl, combine and crumble together brown sugar, butter and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. FOR SAUCE: Mix granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir until the sugar is melted. Mix in the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Nutrition Facts : ServingSize 1 serving, Calories 724 calories, Fat 27 g, Carbohydrate 85 g, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, Sodium 65 mg, Sugar 83 g

THE BEST BREAD PUDDING

The Best Bread Pudding image

The Best Bread Pudding recipe. A sweet and custard-like dessert with flavors of vanilla and brown sugar. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

Ingredients

3 cups divided granulated sugar
5 large beaten eggs
2 cups milk
4 teaspoons divided vanilla extract
3 cups cubed allow to stale overnight in a bowl Italian bread
1 cup packed light brown sugar
1/2 cup melted, plus 1/4 cup softened butter
1 cup chopped pecans
1 beaten, for the sauce egg
1/4 cup brandy

Steps:

Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

CHOCOLATE BREAD PUDDING (PAULA DEEN)

Chocolate Bread Pudding (Paula Deen) image

From the book, The Lady & Sons Too! By Paula Deen. I saw Paula make this on a Food Network DVD and it looks delicious!

Provided by Recipe Junkie

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb Italian bread (about 15 cups) or 1 lb French bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur, such as Kahlua
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup hershey cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate, grated

Steps:

Preheat the oven to 325 degrees.
Lightly grease a 13x9 inch baking dish.
Place the bread in the baking dish.
In a large bowl, whisk together the milk, cream and liqueur.
In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
Add this to the milk mixture and whisk to combine.
Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
Combine the egg mixture with the milk mixture and mix well.
Stir in the grated chocolate.
Pour the mixture evenly over the bread cubes;.
Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
Bake the pudding for 1 hour, or until set;.
a knife inserted into the center of the pudding should come out clean.
Serve the pudding warm or refrigerate it and serve chilled.

Tips:

Use high-quality bread for the best texture and flavor. Stale bread works well, as it will absorb the custard more easily.
Don't overmix the custard. Overmixing will make the bread pudding dense and gummy.
Bake the bread pudding until the custard is set and the top is golden brown. Overbaking will make the bread pudding dry.
Serve the bread pudding warm or at room temperature. It can be stored in the refrigerator for up to 3 days.

Conclusion:

Bread pudding is a delicious and versatile dessert that can be made with a variety of ingredients. It's a great way to use up leftover bread, and it's also a budget-friendly dessert. With so many different recipes to choose from, there's sure to be a bread pudding recipe that everyone will love.