Bread Pudding with Raisin & Pecan
Submitted by Melani
Raisin pecan bread pudding loaded with fruit cocktail and a vanilla-butternut custard. A nostalgic Southern bread pudding that uses up stale bread in 90 minutes.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsAn 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.
Ingredients
Directions
Put everything in a large bowl and mix it up.
Use your hands to make sure it’s well blended.
Then turn into a greased 9 x 13-inch pan and bake in a 400-degrees F oven for 1 hour and 20 minutes.
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