I’m thinking it’s time for some cozy comfy food …

Bread Pudding!

What? Bread? Pudding? Why yes, indeed and all at once too!

It’s really one of those quaint little vintage recipes that you’d find in your grandmother’s cookbook. But let me tell ya, with a few extras here and there, it surely is delightfully yummy.

It’s sometimes referred to as a Bread and Butter Pudding and with good reason, there’s butter in it. So yup, that’s that. But listen, it’s pretty darn good, so keep the butter! What I want you to understand is that there is no other dessert that would define cozy comfort food in such a simplistic way yet taste as glorious as this Bread Pudding. Don’t believe me? Then please, try it and you’ll understand.

So you know those mornings when you are so hungry that you make more biscuits than you and your kids can devour? Well that’s pretty much how I ended up using biscuits for this recipe and was pleasantly surprised. Now I just make the biscuits and set aside a few for this recipe to make for the next day. (Wow, I’m actually meal planning ahead these days … sort of).

Now get baking and cozy up to a generous serving of Bread Pudding this week and enjoy.

Cold nights deserve Bread Pudding!

Bread Pudding

Yield: 4 - 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Bread Pudding is absolutely the best cozy comfort food! Prepare it in individual dishes or bake in one large pan to serve.

Print

Ingredients

• 6 Biscuits, torn into bite size pieces (day old/leftover biscuits/bread = perfection)
• 1/2 cup (1 stick) Butter, melted
• 1/2 tsp Cinnamon
• Pinch of Nutmeg
• 4 Eggs, beaten
• 1 cup Whipping Cream
• 1 cup Milk
• 1/2 cup Light Brown Sugar
• 1/2 cup White Sugar
• 2 tsp Vanilla Extract
• 1/2 cup Raisins
• Powdered Sugar, optional for dusting

Instructions

1. Preheat oven to 350°F. Butter 4 individual cast iron skillets or one 10 inch cast iron skillet or 8 inch baking dish.
2. Place the torn Biscuit pieces into bite size pieces and place in baking dish(s).
3. Mix the melted butter with the cinnamon and nutmeg and pour over the biscuit pieces (dividing between baking pans) allowing to soak up the butter.

For the Custard:

1. Mix the beaten Eggs, Whipping Cream, Milk, Light Brown Sugar, White Sugar and Vanilla Extract, mixing well the pour custard mixture over the Biscuits.
2. Sprinkle the Raisins, divided appropriately, allowing to sit for at least 15 mins.
3. Bake at 350°F for 30 min (individual servings) or up to 45 mins for 1 large dish.
4. Optional: Dust with powdered sugar if desired.
5. Serve warm and enjoy.

Notes

Yes, you can substitute 6 - 8 slices of day old white bread instead of the Biscuits if you prefer.

Stacey Doyle

Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.