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Paula Deen’s Best Southern Bread Pudding recipe gets its name for a reason—it really is the best recipe out there! It’s a sweet and custard-like dessert with flavors of vanilla and brown sugar that can be served warm or cold.
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Bread pudding is a rich, creamy baked dish featuring stale bread, eggs, milk, and sugar. Typically, you soak the bread overnight in sweet custard before baking until golden and fluffy. You can also serve it savory, with cheese, meats, and vegetables.
Preheat the oven to 350°F. Grease a 13 x 9 x 2-inch pan. Combine granulated sugar, eggs, and milk in a bowl; add vanilla and pour over cubed bread. Let sit for 10 minutes. In another bowl, combine and crumble together brown sugar, butter, and pecans. Pour bread mixture into prepared pan.
Bake for 50 minutes, or until golden and puffed. Guilt Free Bread Pudding has all of the caramel flavor of traditional bread pudding without all of the fat.
This delicious bread pudding recipe creates a warm and comforting dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people. Paula Deen's Bread Pudding is made with granulated sugar, eggs, milk, vanilla extract, Italian bread, brown sugar, butter, pecans, and brandy.
This Cinnamon-Croissant Bread Pudding is a perfectly sweet way to use old bread to create a decadent treat. Cinnamon-Croissant Bread Pudding Makes 8 to 10 servings Ingredients 1 (10-ounce) package day-old croissants, cut into 1-inch pieces 2 cups chopped pecans ½ cup dried cranberries ½ cup raisins 2 cups heavy whipping cream 1½ cups milk