Bread Pudding with Raisin & Pecan

An old-school Southern-style bread pudding that takes stale bread and turns it into something special with raisins, chopped pecans, and a generous addition of canned fruit cocktail. The fruit cocktail is the giveaway that this recipe comes from the mid-century pantry-pudding tradition; its mix of peaches, pears, cherries, grapes, and pineapple add bright fruit pockets throughout.

The custard is built simply: three eggs, sugar, evaporated milk, water, and vanilla-butternut flavor. The vanilla butternut is the secret weapon, a flavoring used heavily in Southern baking that adds a nutty, almost butterscotch undertone behind the vanilla.

Unlike fussier bread puddings that require soaking the bread separately, this one comes together in a single bowl with hands as the mixing tool. The bread breaks down and absorbs the custard as you mix, while the raisins and pecans distribute through the batter. The longer-than-usual bake at 400°F (200°C) for 1 hour 20 minutes gives the top a deep golden crust while the inside stays moist.

Pro Tips

• Use real stale bread, not freshly torn slices left out for an hour; truly dry bread soaks the custard without falling apart.
• Drain the fruit cocktail slightly so the syrup does not water down the custard.
• If vanilla butternut flavoring is hard to find, substitute 2 teaspoons of vanilla extract plus a pinch of nutmeg.
• Cover with foil if the top browns too quickly during the long bake; uncover for the last 15 minutes to crisp.

Variations

• Serve warm with a scoop of vanilla ice cream or a drizzle of bourbon sauce.
• Swap fruit cocktail for diced fresh apples or pears and a teaspoon of cinnamon.
• Use challah or brioche slices instead of plain bread for a richer, more dessert-leaning pudding.