Southern-Styled Bread Pudding

In this video, Ken finds a deal while shopping at @walmart. So, he decided to make a #dessert. More specifically, Ken decided to make a #Southern styled #breadpudding.Show more

A Southern-styled bread pudding differs from a Northern-styled #breadpuddingrecipe in technique and texture. Also, a Southern-styled bread pudding may or may not have a sauce while the Northern version typically does not.

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Ken's Southern-Style Bread Pudding

1 loaf of bread, diced (approximately 8 cups)
1 c. sugar
3 eggs
3 c. whole milk
1/2 tbsp. vanilla extract
1 c. raisins
1 pinch salt
1 c. self-rising flour
2 tbsp. salted butter

Preheat an oven to 350°F. In a large bowl, mix together the sugar, eggs, milk, vanilla, and salt. Mix in the raisins and the bread. Let the bread soak a few minutes until the bread is soggy and falling apart when stirred. Add in the flour and stir well until most, if not all, of the bread is no longer distinguishable and you have a thick batter-like mass. Grease a casserole dish with butter and pour in the batter. Bake for 30-50 minutes or until the bottom is brown and a toothpick, when inserted in the middle, comes out clean. Let cool for 15-20 minutes before cutting into bars. (TIPS & SUGGESTIONS: Ken used a 3 quart casserole dish, which produces a thinner bread pudding. For a thicker bread pudding, pour into a high sided 8"x8" or 9"x9" dish. You may need to add additional time for cooking a thicker bread pudding. Ken did not do a sauce for this bread pudding. Some people make either a bourbon sauce or a lemon sauce for bread puddings. If doing a sauce, cut the sugar to 2/3 cup. Bourbon sauce is typical for bread pudding with raisins. Lemon sauce started being used after Prohabition and is still popular with many Evangelical Christians. Bread pudding with fresh huckleberries or blueberries generally taste better with a lemon sauce. If using fresh berries, freeze them and add the frozen berries at the last minute so they do not have time to thaw and discolor the pudding before being placed into the oven. This bread pudding will rise in the oven and then fall when cooling, so don't be alarmed when you notice a marked deflation as this pudding should be dense and cuttable.)