Becky's Bread Pudding

24 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
5.0/5 (1)
Becky's Bread Pudding
A comforting Southern-style bread pudding made with French bread, butter, evaporated milk, and miniature marshmallows for extra sweetness. This simple dessert transforms stale bread into a warm, custardy treat that’s perfect for family gatherings.

Ingredients

24 servings (cut into 2-inch squares) servings
  • 1 stick butter (115g / 4 oz)
  • 1 (12 oz) can evaporated milk
  • 1 cup sugar
  • 4 eggs (if you want meringue, just the egg whites)
  • 1 tsp vanilla
  • 1/2 bag miniature marshmallows (about 5 oz / 140g)
  • 3/4 loaf white bread or hard stale French bread (about 10-12 oz / 280-340g)

Step-by-Step Instructions

  1. In a large glass bowl combine sugar, eggs, and vanilla. Put aside.
  2. In a medium saucepan, melt the butter in the milk until it begins to bubble around the edge of the pan.
  3. Pour the milk mixture into the sugar mixture and mix well.
  4. Break the bread into small pieces; add bread and marshmallows into the mixture. Once the bread has absorbed all the liquid, pour into a lightly buttered 9x12 pan.
  5. Bake at 350°F for 30 minutes or until the top is light brown.

Common Problems and Solutions

Q: Why is my bread pudding soggy?

A: Make sure the bread has fully absorbed the liquid mixture before baking, and bake until the top is golden brown. Using slightly stale or day-old bread also helps prevent sogginess.

Q: Can I use fresh bread instead of stale?

A: Yes, but stale or day-old bread works better because it absorbs the custard mixture without falling apart. If using fresh bread, let the pieces sit out for a few hours to dry slightly.

Tips and Techniques

Use hard stale French bread for the best texture—it holds up better than soft white bread and creates a more authentic bread pudding. The marshmallows will melt into pockets of sweetness throughout the pudding.

Ingredient Substitutions

  • evaporated milk: whole milk or half-and-half
  • white bread or French bread: brioche or challah
  • miniature marshmallows: chocolate chips or raisins

Equipment Needed

  • Large glass bowl
  • Medium saucepan
  • 9x12 inch baking pan
  • Whisk or mixing spoon

Historical Context

Bread pudding has been a Southern staple for generations, created as a thrifty way to use up stale bread. In Louisiana, families developed their own variations, and this version with marshmallows reflects the sweet tooth common in Southern desserts.