Dollywood Bread Pudding is a delightful dessert packed with flavors that evoke the charm of Southern comforts. The recipe combines rich ingredients into a creamy, custardy treat that’s sure to warm your heart and satisfy your sweet tooth.
When preparing Dollywood Bread Pudding, consider using fresh or high-quality ingredients. For a twist, substitute half-and-half with whole milk or a non-dairy milk, and feel free to mix in other dried fruits or nuts if raisins aren’t your preference. Checking for allergies is important, especially with eggs and dairy. Day-old bread is ideal here, but if you only have fresh bread, slightly toasting it can work wonders too.
Pudding & Mousse
Dollywood Bread Pudding Recipe
Ingredients
- 1 1/4 cups granulated sugar, divided
- 1/2 teaspoon cinnamon
- 1/4 cup butter, melted
- 1/3 cup raisins
- 1 quart half-and-half
- 8 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 8 cups egg bread, day old cut into 1/2-inch cubes
Instructions
- Preheat the oven to 400°F.
- Grease a 9 x 13-inch baking dish.
- In a bowl, combine 1/4 cup granulated sugar with the cinnamon.
- In a large bowl, toss the bread cubes with the melted butter, raisins, and the sugar-cinnamon mixture until well coated.
- Spread the bread mixture evenly in the greased baking pan and set aside.
- In another bowl, lightly whisk the eggs until combined.
- In a saucepan, bring the half-and-half, remaining 1 cup of sugar, and vanilla extract to a boil, stirring occasionally.
- Gradually whisk the hot cream mixture into the beaten eggs to temper them, then pour the custard over the bread mixture in the pan.
- Place the baking pan in a water bath to help it bake evenly and prevent overcooking.
- Bake for 35 to 40 minutes, or until the custard is set and the top is golden brown.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: