Have you ever had something that you just couldn’t stop thinking about…even years later? I had a piece of bread pudding at Madewood Plantation in 1996 and I can’t stop thinking about it. Well, I have that recipe now and it is just as amazing as I remember! I am so excited to be sharing the Madewood Plantation Bread Pudding recipe with you!
I had a lightbulb moment last week though as I was reminiscing about my trip to Louisiana. Maybe, just maybe, Madewood would share their recipe with me? It’s been sixteen years. Would anyone answer? Are they still there? What if they are there but don’t make it anymore? What if they do make it but don’t want to share with me? Oh the questions swirling around my brain. Just do it Kylie. Call! “Madewood Plantation. How can I help you?” Oh they are still there and someone answered the phone -hooray! “Yes, hello. I was there a long time ago with my mom and we had the most amazing bread pudding and I have never found another bread pudding that even comes close. Would you possibly share that recipe with me?” I said in a hurried excited voice. She probably thinks I’m crazy. “Well, thank you. I’m so glad you enjoyed it. Do you have an email address? I can email it to you right now.” I’m think I’m going to cry. Really? Was it really that easy? She asks me if I had the clear sauce or the kind of creamy sauce. I think it was creamy. I’m pretty sure it was creamy. She gives me the ingredients for both but says they don’t really follow a recipe, they just cook on the fly. I’m at work right now. What kind of emergency can I come up with so I can leave? No, I wouldn’t really do that…but the thought crossed my mind. I can’t get to the store fast enough. Four more hours. Torture! Within ten minutes I have an email from “madewoodpl”. Oh! Happy! Day! Angie, you have no idea how happy you have made this California girl!
I am sharing here with express permission from Madewood. This is a tried and true Southern bread pudding recipe that melts in your mouth. Don’t serve this to someone you only kind of like because you will never get rid of them. On the other hand, maybe this will become the new Put a Ring On It Bread Pudding (you know, like the Engagement Chicken?). Just saying…
So here it is, Madewood Plantation’s Bread Pudding…
- 1 loaf French bread
- 3 eggs
- 5-6 cups of milk (depending on the size of your French bread loaf, use 5 cups for a smaller loaf)
- 2 cups of sugar
- 1 cup golden raisins (I used almost 2 cups but I really like raisins)
- 2 tbsp nutmeg (I used 1.5 freshly grated nutmeg nuts)
- 1 oz vanilla butter-nut extract*
- ¼ cup butter, melted
- Tear and separate bread into pieces and toast in oven at 325 for about 10 minutes or until just golden.
- Lightly scramble the eggs and set aside.
- Place bread pieces in a large mixing bowl and pour in the milk. Make sure the bread is thoroughly soaked.
- Add eggs, sugar, raisins, nutmeg, and vanilla.
- Once well incorporated add melted butter.
- Pour mixture into a 9x13 casserole dish.
- Bake at 375 for about 40 minutes or until set. Stick knife in the center of bread pudding, if it comes out clean, it’s done.
- *If you can't find Vanilla Butter-Nut Extract you can make your own by using equal parts vanilla extract, butter extract, and almond extract. Mix up a small batch, ½ oz of each and put in a small airtight container. I understand this is a very Southern thing and tastes great in carrot cake. I make my own vanilla extract which is what you see in this picture. It is super easy and makes a great gift. Check out my tutorial here.
- 1 tbsp. butter
- 1 can condensed milk
- 1 cup finely chopped pecans
- 1-2 tbsp dark rum, to taste
- *the recipe Angie sent me called for 2 cans condensed milk and 2 cups pecans but I found that halving it was more than enough
- Mix together condensed milk, chopped pecans, and 1 tbsp. butter in a medium saucepan. Cook 20 minutes low to medium heat, add rum to taste.
- Pour warm mixture over pudding and serve.
- You can use a whiskey sauce as an alternative. Madewood uses both sauces, it just depends on who's cooking that day.
- *this particular whiskey sauce recipe did not come from Madewood but from my personal recipe collection
- 2 oz (1/2 stick) butter
- ¾ cup sugar
- ⅓ cup water
- ½ cup whiskey, pour in small increments until you have the desired flavor and texture
- Mix together butter, sugar, and water in a medium saucepan. Cook 10 minutes low to medium heat, add whiskey to taste.
- Pour warm mixture over pudding and serve.