Justin Wilson’s Bread Pudding is the perfect way to turn simple pantry staples into something special. It’s a rustic, no-fuss dish that fills your kitchen with the sweet scent of home and tradition—ideal for holidays, family gatherings, or any time you want an easy dessert with old-school Southern charm.
What is Bread Pudding?
Made with chunks of day-old white bread, Bread Pudding is a comforting dessert soaked in a warm, vanilla custard made with eggs, sweet raisins, and a generous pour of brandy, and baked until golden and set.
How to Serve Justin Wilson’s Bread Pudding
Justin says: You do not need any rum sauce for this pudding. Serve with vanilla ice cream on top.
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Justin Wilson’s Eazy Bread Pudding
A rich, old-fashioned bread pudding made with brandy, raisins, and vanilla—baked until golden and full of warm Southern flavor, just like Justin liked it!
SERVINGS: 10
PREP TIME: 45 minutes (15 minutes active)
COOK TIME: 45 minutes
TOTAL TIME: 1 hour, 30 minutes
Ingredients
- 1 loaf of stale white bread
- 4 large eggs
- 1 1/2 cups of sugar
- 1 cup of brandy
- 3 cups of milk
- 1 tablespoon of vanilla extract
- 2 cups of raisins
- Peanut oil
Cooking Instructions
- Preheat the oven to 350°F. Rip the stale bread into large chunks and place in a large mixing bowl.
- In another bowl, beat the eggs. Add the sugar and brandy to the beaten eggs, then add the milk and beat well.
- Mix in the vanilla and raisins and pour the mixture over the bread.
- Mix all the ingredients together and let the mixture sit until the liquid has soaked into the bread, mixing two or three times.
- Turn the bread mixture into a 9x12-inch casserole or baking dish oiled with peanut oil and bake until a toothpick inserted in the middle comes out dry, 30-45 minutes.
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