Della's Bread Pudding

12 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Beginner
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Della's Bread Pudding
There are as many ways to cook bread pudding as there are Cajun cooks - all are winners. This classic version with coconut, vanilla, and whole milk bakes up golden and custardy, perfect for Sunday dinner or any time you need a comforting dessert.

Ingredients

12 servings
  • 5 cups stale bread pieces
  • 4 cups whole milk
  • 3 eggs well beaten
  • 2 cups sugar
  • 4 tablespoons butter
  • 1 cup coconut
  • 1 teaspoon vanilla

Step-by-Step Instructions

  1. Place bread pieces in an 8x10 baking pan.
  2. Preheat oven to 350°F.
  3. In a large bowl combine milk, eggs, sugar, butter, coconut, and vanilla and mix well.
  4. Pour mixture over bread and set aside 20 minutes to let the bread absorb the liquid.
  5. Bake at 350°F until pudding is set and medium brown, approximately one hour. The center should be slightly firm when gently shaken.
  6. Serve warm or at room temperature. Delicious with rum sauce, whiskey sauce, lemon sauce, or brown sugar sauce.

Common Problems and Solutions

Q: Can I use fresh bread instead of stale bread?

A: Stale bread works best because it absorbs the custard without getting mushy. If you only have fresh bread, cut it into cubes and toast lightly in a 300°F oven for 10-15 minutes until slightly dried out.

Q: How do I know when the bread pudding is done?

A: The pudding is done when the center is slightly firm when you gently shake the pan, and the top is medium brown. A knife inserted in the center should come out mostly clean with just a few moist crumbs.

Q: Why is my bread pudding dry?

A: Make sure to let the bread soak for the full 20 minutes before baking, and don't overbake. The pudding should still be slightly soft in the center when you remove it from the oven - it will firm up as it cools.

Tips and Techniques

Use day-old French bread, brioche, or even leftover biscuits for the best texture. Don’t skip the 20-minute soaking time - it’s essential for the bread to fully absorb the custard mixture and create that perfect creamy texture.

Ingredient Substitutions

  • coconut: raisins, pecans, or dried cranberries
  • whole milk: half-and-half or a mixture of milk and heavy cream
  • vanilla extract: rum extract or almond extract
  • stale bread: French bread, brioche, challah, or even croissants

Equipment Needed

  • 8x10 inch baking pan
  • Large mixing bowl
  • Whisk or fork for beating eggs

Historical Context

Bread pudding became a Louisiana staple during times when nothing was wasted, transforming yesterday’s bread into today’s dessert. The addition of coconut reflects the Southern love of tropical flavors and the influence of Caribbean cooking in Louisiana cuisine.