Amy's Bread Pudding

24 servings Prep: 20 m Cook: 1 h 5 m Total: 1 h 25 m Intermediate
5.0/5 (4)
Amy's Bread Pudding
My grandmother made this bread pudding for me all the time. Now I make it for my family, friends, and many other people and they love it!!! This traditional Southern dessert with bread, eggs, milk, cinnamon, and a golden meringue topping is comfort food at its finest. This recipe is doubled. You may split all the ingredients in half for a smaller portion.

Ingredients

24 servings
  • 18 slices of bread
  • 2 cups sugar
  • 2 13 oz cans evaporated milk
  • 4 cups milk
  • 2 tsp vanilla
  • 8 egg yolks
  • 2/3 cup butter, melted
  • 1 tsp cinnamon
  • 1/4 cup sugar
  • 4 egg whites

Step-by-Step Instructions

  1. Preheat oven to 450 degrees F.
  2. In a large bowl break bread into small pieces. Add to the bowl the 2 cups sugar, 2 cans evaporated milk, 4 cups milk, vanilla, egg yolks, melted butter and cinnamon if you are putting it.
  3. Pour into a 13x9 baking pan. Do not butter. Bake in preheated oven at 450 degrees for 1 hour. Remove, leave oven on and make meringue.
  4. Meringue: Beat egg white with 1/4 cup sugar until stiff peaks form. Cover bread pudding with meringue and rebake for 3 or 4 minutes until meringue is golden brown.

Common Problems and Solutions

Q: Why is my meringue weeping or getting watery?

A: Make sure the bread pudding base is hot when you add the meringue, and beat the egg whites to stiff peaks with the sugar. Bake just until golden, 3-4 minutes.

Q: Can I use stale bread?

A: Yes! In fact, day-old or slightly stale bread works even better because it absorbs the custard mixture without getting too mushy.

Q: Why does the recipe say not to butter the pan?

A: The custard mixture has enough butter in it already, and buttering the pan can make the edges overly greasy.

Tips and Techniques

You can use any type of bread - white sandwich bread, French bread, or even leftover biscuits. The cinnamon is listed as optional, but it adds wonderful warmth to the custard flavor.

Ingredient Substitutions

  • evaporated milk: whole milk or half-and-half
  • egg yolks only: whole eggs

Equipment Needed

  • 13x9 inch baking pan
  • Large mixing bowl
  • Electric mixer or whisk for meringue

Historical Context

Bread pudding is a classic Southern way to use up leftover or stale bread, turning humble ingredients into a beloved dessert. The addition of a meringue topping makes this version extra special.