A bread pudding is arguably the most popular dessert across the world.
Every country has its own unique spin on the creation, and because you only need stale bread, milk, and eggs every class of person has the opportunity to try it.
Today we won’t show you basic or boring versions of a bread pudding. With Paula Deen’s name in the title, you should know these recipes will be indulgent and filled with intense flavors!
This recipe serves just over 8 people and will take around 1 hour and 35 minutes to create. The ingredient list is long and contains unusual items such as almond extract and coffee-flavored liqueur.
We would consider this recipe intermediate due to the flambé sauce and the unusual ingredients list, but if you’re a keen baker you won’t have any difficulties.
This recipe is basically the same as the last. The only difference is the aesthetic. Here Paula teaches you how to make chocolate whipped cream – a handy trick to add to any dessert.
The only unusual part of this recipe is the day-old French bread. In reality, any stale loaf will do, so don’t go out of your way to pick up a specifically French-based alternative.
A kringle is a type of North European pasty which looks very similar to a pretzel. Some stores will sell Kringles ready for you to use, but if you can’t find them pick up a soft pretzel instead.
Then – like all the other recipes – wait for the bread to become stale.
It doesn’t need to be completely stale for this recipe to work, but if the bread is thirsty enough to soak up the butter and milk without becoming soaked, then you’ll have the right stiffness.
Red velvet is normally a sophisticated dessert, while bread pudding was originally created to save the bread from going to waste.
Mixing the two concepts is a brave and unusual plan but Paula Deen has done an amazing job!
The red velvet and bread pudding mix ingredients have been separated so the instructions are easier to follow, but don’t fall into the trap of thinking you have enough ingredients all together.
For example, you’ll need 2 eggs for the red velvet instructions and another 3 for the bread pudding. If you skim-read the ingredients list you might miss half of your shopping list!
No cake is good for you. They are a treat for a reason. Too much sugar, too many calories, too much everything – that’s what makes them delicious.
If you’re health conscious but still want to enjoy a snack every once in a while, use this low-fat and sugar-free bread pudding recipe.
Paula Deen has stripped back her normal ingredients list to include sugar-free caramel sauce, sugar-free whipped topping, and low-fat milk. Now everyone can enjoy this tasty delight!
The reason why this Southern version of bread pudding is the best is because of the chopped pecan and ¼ cup of brandy.
These key ingredients are the pinnacle of the South. They add the texture and richness that most bread puddings lack.
The recipe only takes 15 minutes to cook and 15 minutes to prepare for a total of 30 minutes in the kitchen. You’ll end up with 15 servings and a whole host of people wondering how you did it.
Bread is a savory ingredient, and pudding is all about sweetness. This type of dessert is already unusual, but now it’s going to get weirder.
This time we want a savory dessert. Blue cheese, bell peppers, jalapenos, and onions. This treat is perfect for savory lovers or mid-day snacks.
The recipe serves over 8 people and is super easy to create. It takes 15 minutes to prepare and 60 to cook. Next time you’re making a potluck or NFL-sharing meal, add this recipe to your table!
The sweetness of a bread pudding is normally very subtle, but in this recipe, Paula Deen has added a whole pound of dried fruit mix and another 8 ounces of candied cherries (Also check out Amazing Paula Deen Candied Yams Recipes).
To balance the sweetness, she has also included 2 cups of walnuts which means the fruitcake will have a wonderful mixture of textures as well as sweet and savory flavors.
The whiskey sauce is super simple to make and easy to remember too. Add it to any of your cake desserts for a richer flavor.
Time for another savory dessert. We all love a crumble. It’s a sign of changing seasons as Fall comes around. This time the main ingredient is just as autumnal – sweet potato!
This recipe was originally created by Bill Nicholson, but we’ve added it to our list of Puala Deen recipes because she’s added her own twist to it.
Here she adds rum to the mixture for a depth of flavor to the donut bread.
Usually, a bread pudding uses stale bread, but because donuts are already deep-fat fried, they will have the crunch they need to create the textures we’re after.
Mix in a fruit cocktail and sweetened condensed milk, and the flavors will be unmatched.
We have already discussed chocolate bread pudding, but that first recipe was purposefully simple. This time we want to add a delicious rum toffee sauce into the mix.
The sauce is made out of dark rum, vanilla extra, and brown sugar. Mix these together and you create the decadent toffee flavor.
The rest of the ingredients include chocolate, pecans, white sugar, and heavy cream.
There are more, of course, but these are the stars of the show and bring all of the delightful experiences this recipe has to offer.
This recipe is perfect for anyone who loves coconut. And we mean love. It contains unsweetened coconut milk, cream of coconut, and flaked coconut to create its distinctive flavors.
Or course there are other flavors too such as nutmeg and sweet chocolate chips, but they are only there to give balance to the coconut.
Paula Deen gives this recipe a difficulty rating of “medium”, and a cooking time of 30 minutes.
The recipe will serve 30 people so make sure to downsize the ingredients if you don’t want to feed a village.
Our last bread pudding recipe is the amazing burnt orange. It’s quite a difficult recipe to master as you’ll have to char the orange wedges yourself.
You’ll need to watch them cooking to make sure they don’t crisp up, as the cooking time is very quick!
In the end, you’ll be left with a citrus pudding cradling a caramelized undertone with a balancing cream sauce to stop everything from becoming overpowered.
Final Thoughts
Although some of these bread pudding recipes are slightly similar, they each have their own flare to the traditional dessert.
Paula Deen’s classic home-cooked touch is in every single recipe, and you can easily repeat the process and add them to your home’s repertoire!
Frequently Asked Questions
What Country Is Bread Pudding From?
Bread pudding can be found in history books all over the world. The earliest known recording comes from the 11th century across Europe. It seemed to be the most popular in England but was found in many countries.
Why Is My Bread Pudding Soggy In The Middle?
There are two reasons – either the bread wasn’t stale enough when you started cooking, or the baking wasn’t complete when you removed the pudding from the oven.
To fix the issue, continue baking until the bread is no longer wet.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
