This Simple Bread Pudding recipe has been used at my family’s Thanksgiving celebration for as long as I can remember. Trust me, you’ll want to serve this one!
Holy crap, people. I am so excited today because I am giving you an inside look into the food I’ve been eating my whole life.
I say that because, this is a recipe my mom has been using for as long as I can remember. If you aren’t new around here, then you know that this is actually the second recipe I’ve shared from my moms collection (see: Mom’s Cuban Flan). She’s a great chef, I tell ya.
This bread pudding has been served at every Thanksgiving that I can remember in my life. And every year, we have zero leftovers. It’s THAT good!
This bread pudding is ridiculously easy to make, but I will say it does contain a decent amount of sugar. And believe it or not, the original recipe comes with even more sugar because it is paired with a delectable vanilla sauce that you pour over the bread pudding.
I know, sugar *EEK*. But seriously, you don’t eat this everyday. I understand looking out for sugar intake; I’m all about it. However, I still make desserts like this, and I still enjoy desserts like this. I simply enjoy them in moderation.
Everyone that knows me well, knows that I have a giant sweet tooth. As I’m typing this, I’m daydreaming about the slice of cake I enjoyed last night because a family friend made a giant pumpkin cake and brought us some to enjoy. Oh, and the night before was my brother-in-laws birthday, so yes, I enjoyed cake that night, too. So, let me speak to my method of dessert enjoyment, sans overeating. What I do, on Thanksgiving particularly, is I put a little bit of each dessert on my plate. This way, I can enjoy each dessert without overeating. I stop when I’m satisfied, and I stay busy doing something else. I don’t hover over the dessert table; I talk to family and have fun.
If you are trying to avoid added sugar, I get it! That’s why I left out the vanilla sauce – sometimes I prefer to simply top the bread pudding off with a scoop of cold, vanilla ice cream. But if you’re looking for a hot, smooth vanilla sauce to top the bread pudding with, I will provide the recipe below.
Here’s how ya make the vanilla sauce.
½ cup sugar
3 tbsp light brown sugar
1 tbsp all purpose flour
1 large egg
2 tbsp butter, softened
1 ¼ cups half and half
1 tbsp vanilla extract
To make it, you:
Combine the first seven ingredients in a saucepan over medium heat. Whisk constantly, about 10-12 minutes, or until thickened. Remove from the heat; stir in vanilla. Serve warm or at room temperature. This yields about 1 ¾ cups.
- 3 large eggs, lightly beaten
- 1 ½ cups sugar
- 2 tbsp light brown sugar
- ½ tsp nutmeg
- ¼ cup coconut oil, melted
- 2 ¾ cup half and half
- 4 cups cubed French Bread
- ¾ cup raisins
- Preheat your oven to 375 degrees.
- Combine first four ingredients in a large bowl. Stir in coconut oil and half and half. Gently stir in bread and raisins. Pour into a lightly greased 9×9 inch baking dish.
- Bake for 50-55 minutes. At the thirty minute mark, remove and cover with foil. Place back in the oven for remaining time.
Join the conversation:
What is your favorite Thanksgiving dessert?
How do you avoid overeating on Thanksgiving?
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