Southern Bread Pudding
- Total Time
Bread pudding is an old and simple comfort-food classic, enjoyed in many parts of this country. Southerners make it their own by adding a few rich, crunchy pecans.
low-fat milk1 ¼ cup(s)
vanilla extract2 tsp
ground cinnamon½ tsp
ground nutmeg⅛ tsp
raisin bread12 slice(s), with cinnamon, crusts discarded, bread cut into 1-inch squares
fresh apple(s)1 medium, Granny Smith, peeled, cored, and cut into 1⁄2-inch cubes
chopped pecans3 Tbsp, chopped
- Preheat the oven to 350°F. Spray a 1 1⁄2-quart shallow baking dish with nonstick spray.
- Combine the milk, eggs, sugar, vanilla, cinnamon, and nutmeg in a large bowl; whisk until blended. Add the bread, apple, and pecans. Let the mixture stand, stirring occasionally, until the bread absorbs some of the liquid, about 10 minutes. Pour the mixture into the baking dish.
- Bake until the pudding is puffed and a knife inserted in the center comes out clean, 25–30 minutes. Remove the pudding from the oven and let cool 15 minutes. Serve warm. Yields 1⁄8 of pudding per serving.