Brenda Gantt’s Bread Pudding Recipe

Brenda Gantt’s bread pudding is a beloved, time-honored classic. This simple yet flavorful dessert comes together from humble ingredients most cooks have on hand. Though the preparation is straightforward, Brenda elevates basic bread pudding with a few special touches.

At the base lies chunks of buttery bread, soaked through with a vanilla-spiked custard. Brown sugar and egg lend a subtle richness, while cinnamon and raisins provide bursts of sweetness in every bite. The real star that puts this bread pudding over the top is Brenda’s praline topping.

Let’s learn how to make this delicious recipe.

What Kind of Bread Works Best?

The best bread to use for bread pudding is one that is light and airy in texture with some structural integrity. Dense, whole grain breads don’t allow the custard to permeate the pieces and turn gummy instead of rich and tender.

Some top options include:

• French bread – The light fluffy interior soaks up custard well. The crust lends textural contrast.
• Challah or brioche – These eggy, tender yeast breads soak up custard beautifully and impart wonderful richness.
• Croissants – Buttery, flaky layers create decadence.
• Soft white sandwich bread – Standard sandwich bread may seem too delicate, but holds up well once soaked in custard.

Ingredients

• 13 bread or biscuit slice (any bread of your choice)
• 5 eggs
• 4 cups milk
• 2 1/2 cups sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup raisins

For Topping:

• 1 egg
• 2 cups sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 sticks melted butter

Kitchen Tools

• Baking Pan
• Mixing Bowls
• Whisk
• Measuring Cups and Spoons
• Spatula
• Oven
• Stove and Saucepan

How To Make Brenda Gantt’s Bread Pudding

Step 1: Prepare the Custard

In a mixing bowl, whisk together 5 eggs, 4 cups of milk, 2 1/2 cups of sugar, 1/2 teaspoon of cinnamon, 1 teaspoon of vanilla extract and 1/2 cup of raisins.

Step 2: Prepare the Bread

Crumble the leftover biscuits or any bread of your choice into a baking pan. Make sure the bread covers the bottom of the pan evenly. Pour custard mixture over the crumbled bread in the pan.

Step 3: Bake the Bread Pudding

Preheat your oven to 350°F. Place the pan in the preheated oven and bake for approximately 50 minutes or until the pudding has a slight jiggle.

Step 4: Make the Topping

In another bowl, combine 1 beaten egg with 2 cups of sugar, 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and 1 cup of chopped pecans. Slowly mix in 2 melted sticks of butter.

Step 5: Cook the Topping

Heat the topping mixture on the stove until it thickens, ensuring not to overheat and cook the egg.

Step 6: Apply the Topping and Serve

Once the bread pudding is cooked, spread the prepared topping over it while still warm, ensuring even coverage.

Allow the bread pudding to cool for a few minutes before serving. Enjoy your delicious bread pudding with a warm, gooey topping.

Recipe Notes

• Bread Variety: Experiment with different bread types such as French bread, rolls, or even leftover biscuits for a unique twist.
• Customize the Topping: Add your personal touch to the topping—try chocolate chips, a drizzle of chocolate sauce, or a dollop of whipped cream for extra indulgence.
• Make-Ahead Friendly: Prepare the bread pudding the night before and bake it in the morning for a convenient and delicious breakfast or brunch option.
• Use Stale Bread: Stale bread works exceptionally well in bread pudding. It absorbs the custard, resulting in a delightful texture.

Serving Suggestions

Whipped Cream or Vanilla Sauce:

Top each serving with a dollop of freshly whipped cream or a drizzle of homemade vanilla sauce for an extra layer of indulgence.

Fresh Berries:

Serve alongside a handful of fresh berries such as strawberries, blueberries, or raspberries. The fruity burst complements the richness of the pudding.

Nuts and a Sprinkle of Cinnamon:

Garnish with chopped pecans or your favorite nuts for a satisfying crunch. A sprinkle of cinnamon adds a finishing touch.

Ice Cream:

Serve a scoop of vanilla or cinnamon-flavored ice cream alongside warm bread pudding for the perfect hot-and-cold contrast.

Coffee or Tea:

Enjoy Brenda’s Bread Pudding with a cup of your favorite hot beverage. The warmth of coffee or tea complements the comforting flavors.

Make Ahead Tips

Here are some tips for making bread pudding ahead of time:

• Prepare the bread pudding the night before and refrigerate, unbaked. Simply allow the chilled casserole to come to room temperature while the oven preheats the next day. Add 15-20 extra minutes to the baked time.
• Bake the bread pudding 1-2 days in advance, then cover and refrigerate. To serve, individual slices can be warmed and topped with sauce, or the whole pudding can be reheated at 325°F for 15-20 minutes.
• Mix together the dry ingredients (bread cubes, raisins, etc.) but make the custard separately. Combine them the day you bake the pudding so the bread doesn’t get too soggy.
• The topping can be made 1-2 days ahead. Store it chilled in an airtight container and gently warm over low heat before serving over the bread pudding.
• You can also prepare bread pudding in individual ramekins instead of a large casserole. They store easily for grab-and-go portions later on.

How to Store and Reheat Leftovers?

Bread pudding leftovers should be stored properly to maintain quality and safety before reheating. Here are some tips:

Storage

• Allow the bread pudding to cool completely, then cover tightly and refrigerate within 2 hours of baking.
• For best texture and flavor, plan to enjoy leftover bread pudding within 3-4 days. The bread cubes will get increasingly soggy over time.
• Alternatively, you can wrap individual slices or portions well in plastic wrap to freeze for 1-2 months. Thaw overnight in the fridge before reheating.

Reheating

• For individual slices, unwrap fully and reheat in the microwave or toaster oven until warmed through, 1-2 minutes.
• To reheat a whole leftover bread pudding casserole, cover loosely with foil and bake at 325°F for 15-20 minutes, until hot. Check frequently to prevent drying out.
• Likewise, unwrap fully frozen individual slices and reheat at 325°F for 12-15 minutes.
• You can also reheat single portions on the stovetop. Place leftovers in a saucepan with 2-3 tbsp milk or cream. Heat gently 5-10 minutes, stirring frequently.

Frequently Asked Question’s

Here are some commonly asked questions about bread pudding:

Does the bread need to be stale?

It’s best to use day old bread which is slightly dried out and will absorb more custard. Fresh bread can get too mushy.

How do I prevent a rubbery texture?

Don’t overbake! Test for doneness early and remove when the center still jiggles slightly. Overbaking will continue to set the custard and make it rubbery.

What if my bread pudding sinks in the middle?

This can happen if it bakes unevenly. Make sure to allow casserole dishes to sit at room temperature when adding hot custard so they don’t crack and leak.

Should I make the topping sweet or savory?

Either works! Sweet versions use brown sugar, butter, nuts and spices. Savory versions opt for bacon, cheese, herbs and peppers.

What desserts pair well with bread pudding?

Serve with classics like whipped cream or ice cream. The texture also complements fruit compotes, chocolate sauce, or liquored sauces like bourbon caramel.

Conclusion

Everyone should try Brenda Gantt’s Bread Pudding. It’s a comforting treat that will warm your heart. Because this recipe can be used in many different ways, you can be creative and make each batch unique. The end result is a rich, custardy masterpiece, no matter if you use French bread, leftover cookies, or something else.

Get the ingredients you need, follow Brenda Gantt’s tried-and-true recipe, and enjoy the timeless pleasure of her famous Bread Pudding. It’s a true Southern classic that brings the warmth of family and tradition to your table.