Name: Classic Southern bread pudding is an easy shareable dessert
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 unit large loaf brioche bread or Texas toast, cubed; 2-4 unit large egg yolks; 1-1½ cup heavy whipping cream or whole milk; ½ cup granulated sugar; ½ unit shot bourbon whiskey; 2 tsp cinnamon

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About this recipe

If you’re looking for a classic Southern dessert that’s rich, comforting, and perfect for sharing, Chef Sean Foster of Oak View Group – Mobile has just the recipe. On this edition of Cooking With John, Chef Foster demonstrates how to make his delicious bread pudding.

A Mobile native and graduate of McGill-Toolen High School, Chef Foster has built an impressive culinary career working in high-end dining environments across the country. His experience includes national parks, luxury ski resorts, casino resorts and large-scale banquet operations before returning home to the Gulf Coast. Today, he serves as part of the culinary team with Oak View Group, overseeing food service at Regions Arena, the Saenger Theatre and the Mobile Convention Center.

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The recipe is made from cubes of Texas toast soaked in a rich custard made from egg yolks, heavy cream, granulated sugar, bourbon and cinnamon. Whether you’re preparing dessert for a family dinner, holiday gathering or simply craving a comforting homemade treat, this recipe is sure to become a favorite.

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Ingredients

Bread Pudding

1 large loaf brioche bread or Texas toast, cubed
2-4 large egg yolks
1-1½ cup heavy whipping cream or whole milk
½ cup granulated sugar
½ shot bourbon whiskey
2 tsp cinnamon

Directions

Bread Pudding

Preheat the oven to 325°F.
Cube the brioche bread or Texas toast and place it in a baking dish or mixing bowl.
TIP: Brioche provides a richer texture, while Texas toast offers a traditional Southern style.
Whisk together the egg yolks, heavy cream or milk, granulated sugar, bourbon and cinnamon until thoroughly combined.
Pour the custard mixture over the bread cubes, ensuring all pieces are evenly coated.
Allow the bread to soak for 20 to 30 minutes.
TIP: Soaking ensures the custard penetrates the bread for a creamy texture.
Bake for about 25 minutes, or until the bread pudding is golden brown and set.
TIP: The center should be set but still moist.
Remove from the oven and allow to cool slightly before serving.
TIP: Serve warm on its own or with a sauce, whipped cream or ice cream.