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Introduction
Bread pudding is a beloved dessert with deep roots in Southern cuisine. Traditionally made with leftover bread, milk, eggs, and sugar, this comforting dish transforms simple ingredients into a rich, custardy delight. In this recipe, we elevate the classic by incorporating crushed cookies for added texture and flavor, while buttermilk gives it a tangy depth that balances the sweetness. Whether served warm with a drizzle of caramel sauce or enjoyed cold the next day, this Southern-style bread pudding with cookies and buttermilk is sure to become a favorite in your home.
Ingredients
For the Bread Pudding:
4 cups stale bread, torn into small pieces (French bread or brioche works well)
1 cup crushed cookies (vanilla wafers, shortbread, or graham crackers)
2 cups buttermilk
½ cup whole milk
3 large eggs
¾ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
¼ cup melted butter
For the Topping (Optional):
½ cup chopped pecans or walnuts
¼ cup brown sugar
2 tablespoons melted butter
For the Caramel or Vanilla Sauce (Optional):
Store-bought caramel sauce or homemade vanilla sauce
Directions
Step 1: Prepare the Bread and Cookies
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish with butter or cooking spray.
In a large bowl, combine the torn bread pieces and crushed cookies. Pour the buttermilk and whole milk over them and let the mixture sit for about 10-15 minutes to allow the bread to absorb the liquid.
Step 2: Make the Custard
In a separate bowl, whisk together eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Slowly add the melted butter, whisking continuously to prevent the eggs from scrambling.
Step 3: Combine and Bake
Pour the egg mixture over the soaked bread and cookies, stirring gently to combine everything evenly.
Transfer the mixture to the greased baking dish and spread it out evenly.
If using the optional topping, mix chopped pecans, brown sugar, and melted butter, then sprinkle it over the pudding.
Step 4: Bake and Serve
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the pudding cool for about 10 minutes before serving. Drizzle with caramel sauce or vanilla sauce if desired.
Serving and Storage Tips
Serving: This bread pudding is best served warm, but it’s also delicious when chilled. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm individual portions in the microwave for 30-40 seconds, or reheat in the oven at 300°F (150°C) for about 10 minutes.
Variations
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