Brenda Gantt’s Bread Pudding Recipe

Hey y’all, if you’ve got leftover biscuits sitting around, don’t toss them out just yet-Brenda Gantt’s Bread Pudding Recipe is here to turn those extras into something heavenly. Straight from Brenda’s warm Southern kitchen, this comforting dessert is made with everyday ingredients and a whole lot of love.

While most folks use French bread for pudding, Brenda keeps it real with what she’s got on hand-homemade biscuits. The result? A rich, custardy dish that’s golden on top and tender in the middle. Whether you’re feeding the family or company’s coming, this is a classic Southern dessert that always hits the spot.

Simple to prep, rich in flavor, and full of down-home charm, this biscuit-based bread pudding will remind you why old-fashioned recipes still reign supreme in the kitchen.

Why You’ll Fall in Love with This Brenda Gantt’s Bread Pudding

This bread pudding is a warm hug in dessert form. With sweet custard soaked into fluffy biscuit chunks, each bite is creamy, spiced just right, and perfectly sweet.

The cinnamon gives it a soft warmth, the raisins add a juicy pop, and the hint of vanilla rounds everything out like a cookie fresh from the oven. Then there’s the pecan topping-lightly toasted and glazed with brown sugar-bringing that irresistible caramel crunch.

It’s soft in the center, golden on top, and full of nostalgic flavor. The jiggle in the middle? That’s your cue it’s perfectly cooked.

Key Ingredients for Perfect Brenda Gantt’s Bread Pudding Recipe

For the Pudding Base:

• 5 large eggs
• 2 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• 4 cups whole milk
• Handful of raisins (golden or regular)
• 1 teaspoon ground cinnamon (light sprinkle)
• 6–8 leftover biscuits (crumbled into chunks)

For the Topping:

• 1 egg
• 2 tablespoons all-purpose flour (plain)
• 1 cup brown sugar
• Dash of cinnamon
• ¾ teaspoon vanilla extract
• ½ to 1 cup chopped pecans (lightly toasted)

Must-Have Kitchen Tools

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk
4. 9×13 baking pan
5. Skillet (for toasting pecans)
6. Small bowl (for topping)
7. Oven

Prep Time: 15 minutes
Cook Time: 30 minutes (15 minutes base + 15 minutes with topping)
Total Time: 45 minutes
Yield: 8–10 servings

Copycat Brenda Gantt’s Bread Pudding Recipe

1. Make the Custard:
In a large bowl, whisk together 5 eggs, 2½ cups sugar, 1 tsp vanilla, and 4 cups whole milk. Add a light sprinkle of cinnamon and a handful of raisins. Stir gently until combined.

2. Prepare the Biscuits:
Crumble 6–8 leftover biscuits into large chunks and place them in a greased 9×13 baking dish. Make sure the bottom is well-covered but leave some biscuit hunks for texture.

3. Assemble and Bake (Part 1):
Pour the custard evenly over the biscuits, pressing them down lightly to soak. Melt 1 stick of butter and drizzle over the top. Bake at 350°F for 15 minutes.

4. Make the Topping:
In a small bowl, beat 1 egg. Add 2 tbsp. all-purpose flour, 1 cup brown sugar, a dash of cinnamon, and ¾ tsp vanilla. Stir in ½–1 cup lightly toasted pecans.

5. Top and Bake (Part 2):
Remove pudding from the oven, gently spread the pecan topping across the surface, and return to bake for another 15 minutes, or until the center has a light jiggle.

6. Cool and Serve:
Let the bread pudding cool slightly before serving. Enjoy warm with your favorite topping-or just as it is, straight from the pan.

Pro Tips for First-Time Success on This Brenda Gantt’s Bread Pudding Recipe

1. Use leftover biscuits.
Yep, that’s what makes this recipe so special. Day-old biscuits work best because they soak up all the yummy custard.

2. Tear biscuits into big pieces.
Don’t make them too small. You want some big bites that stay soft inside but get golden on top.

3. Use whole milk.
It makes the pudding rich and creamy. Try not to use skim milk-it just won’t be the same.

4. Be gentle when mixing.
You don’t need a mixer. Just stir slow with a spoon or whisk so it stays smooth and sweet.

5. Add raisins or skip ‘em.
If you like raisins, toss in a handful. If not, leave them out. This recipe’s easy to change.

6. Sprinkle cinnamon lightly.
Too much cinnamon can take over. Just a little shake is all you need.

7. Toast your pecans.
This makes them extra tasty and gives the topping a nice crunch. Watch them close so they don’t burn!

8. Look for the jiggle.
When it’s done baking, the middle should still jiggle just a little. That means it’s soft and perfect.

9. Let it cool a bit.
It’ll be really hot when it comes out of the oven. Wait a few minutes before digging in!

10. Make it your own.
No biscuits? Try French bread, stale donuts, or even rice! Brenda says, “Just play in the kitchen!”

Creative Serving Ideas for This Brenda Gantt’s Bread Pudding

1. With a Big Scoop of Vanilla Ice Cream
Y’all, nothing beats warm bread pudding topped with cold vanilla ice cream. That creamy melt paired with the cinnamon-raisin custard? Heavenly. We’ve done it plenty of times-especially when we’ve got guests. They always ask for seconds!

2. Drizzled with Warm Caramel Sauce
A drizzle of rich caramel sauce right out the bottle or homemade on the stove takes this to the next level. We tried this one night when we had a little leftover sauce from another dessert-now it’s a staple.

3. Paired with a Hot Cup of Coffee
Early morning, cool weather, and a warm slice of bread pudding or Banana pudding with your coffee? Yes, ma’am. It’s the perfect cozy pairing. Sometimes we even sneak a piece for breakfast. No judgment here!

4. Topped with Toasted Coconut
One time we had extra coconut from a Outback Steakhouse Butter Cake recipe and decided to sprinkle it on top-what a surprise! It gave the pudding a light, nutty crunch that made it taste like a bakery treat.

5. With a Dollop of Whipped Cream
When we’re feeling fancy but still keeping it simple, a swirl of whipped cream on top makes it look (and taste) like something you’d find at a Southern café.

6. Served Cold for a Sweet Afternoon Treat
It’s delicious warm, but y’all-it’s also amazing straight from the fridge. We didn’t even mean to discover that, but once we tried a chilled bite the next day, we were hooked.

7. With Fresh Fruit on the Side
We’ve served it with sliced strawberries or stewed peaches, and it adds a little freshness that really balances the sweetness. Plus, it makes the plate look so pretty!

8. Topped with Maple Syrup and a Few Bacon Crumbles
Sounds wild, right? But one weekend brunch, we topped our bread pudding with maple syrup and sprinkled crispy bacon on top. Sweet, salty, and absolutely unforgettable.

9. Served in Mason Jars for Company
For parties or potlucks, we’ve layered it in small Mason jars-pudding on the bottom, pecan topping in the middle, and cream on top. Folks went wild for it and asked for the recipe every time.

10. With a Side of Custard Sauce or Vanilla Cream Sauce
Sometimes we’ll whip up a quick vanilla cream sauce (just milk, sugar, cornstarch, and vanilla) and pour it over the top. It gives that extra silky texture and makes it taste like Sunday dinner at Grandma’s house.

Storage Guide & Reheating Instructions

Store leftovers covered in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole pan in a 300°F oven until heated through.

Common Questions About Brenda Gantt’s Bread Pudding Recipe

Here, we’ve got you covered with some common questions about the Brenda Gantt’s Bread Pudding that people often ask.

1. What are the ingredients of bread pudding?

Bread pudding is super simple, and Brenda keeps it real. For her version, you need eggs, sugar, vanilla, whole milk, cinnamon, raisins, and leftover biscuits. Then there’s a sweet pecan topping made with brown sugar, flour, egg, vanilla, and cinnamon. The magic happens when all those ingredients bake together!

2. Why is Brenda Gantt so popular?

Brenda Gantt feels like that sweet neighbor who always has something cooking. She’s genuine, funny, and she cooks like our mamas and grandmas did-no frills, just love and experience. Watching her feels like sitting at her kitchen table, and her recipes work, plain and simple.

3. What kind of flour does Brenda Gantt use?

She’s a big fan of White Lily All-Purpose Flour, and we use the same! It’s a soft flour that bakes up light and tender. For this topping, Brenda uses all-purpose (non-rising), just two tablespoons to thicken things up nicely.

4. Can I use something other than biscuits?

Absolutely! We’ve used day-old French bread, Italian bread, and even cinnamon raisin bread when we didn’t have biscuits. Brenda even says donuts or leftover rice can work too-just use what you’ve got!

5. How do I know when my bread pudding is done?

Look for the “jiggle.” That’s Brenda’s tip-and it’s a good one! The edges should be set, but the center should have a soft jiggle when you give it a little shake. That means the custard is baked just right and still nice and creamy inside.

6. Can I make this ahead of time?

Yes, ma’am! We’ve made the custard and soaked the biscuits the night before. Just keep it in the fridge, and in the morning, bring it to room temp and bake. It’s perfect when you’ve got company coming over.

7. Do I have to use raisins?

Nope! We like them, but Brenda says it’s up to you. You can skip them or swap in something else-like dried cranberries or even fruit cocktail (just drain the juice). It’s your kitchen!

8. What makes this bread pudding different from others?

It’s the biscuits! Most bread puddings use fancy bread, but Brenda uses leftover homemade biscuits-and let us tell you, it adds such a comforting Southern touch. Plus, that crunchy pecan topping really sets it apart.

9. Can I freeze this bread pudding?

We’ve done it before, and it freezes okay-but honestly, it’s best fresh or within a couple of days. The texture’s just a little softer when it’s been frozen, but it still tastes great after warming in the oven.

10. How should I serve Brenda’s bread pudding?

Warm, straight from the oven, is best. We’ve even topped it with a scoop of vanilla ice cream or a drizzle of caramel sauce when feeling fancy. But it’s pretty perfect just as Brenda makes it-simple and satisfying.

Brenda Gantt’s Bread Pudding is proof that the best recipes are often the simplest-and made with love and leftovers. Whether you’re baking for a weekend treat or a family gathering, this dish is guaranteed to bring smiles.

So next time you’ve got extra biscuits, don’t toss them-transform them. Give this recipe a try and taste the Southern comfort for yourself. Happy baking, y’all!

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