Stalekracker Bread Pudding Recipe

If you’ve been searching for an authentic copycat Stalekracker bread pudding recipe, you’ve just hit the jackpot!

This southern bread pudding recipe transforms humble stale bread into a decadent dessert that’ll have everyone asking for seconds. With its custard-soaked interior, golden-brown top, and boozy butter sauce, this traditional bread pudding recipe captures that down-home Louisiana flavor Stalekracker fans know and love.

Whether you’re using up leftover French bread or craving serious comfort food, learning how to make Stalekracker bread pudding is easier than you think. This bread pudding recipe easy enough for beginners delivers restaurant-quality results every single time.

What Does Stalekracker Bread Pudding Taste Like?

This best Stalekracker bread pudding recipe delivers layers of comforting flavors that dance on your palate.

The custard-soaked bread offers a creamy, vanilla-kissed sweetness with warm cinnamon undertones. Each bite is moist and tender with slightly crispy edges where the top caramelizes beautifully. The real star? That whiskey-spiked butter sauce adds rich, boozy notes that complement the sweet pudding perfectly.

The combination creates an indulgent dessert that’s simultaneously homey and sophisticated classic Southern comfort at its finest. It’s sweet without being cloying, rich without being heavy, and absolutely addictive.

Stalekracker Bread Pudding Ingredients

For the Bread Pudding Base:

• 1 large loaf stale French bread (about 8-10 cups, torn into chunks)
• 5 large eggs
• 1¼ cups granulated white sugar
• 1½ teaspoons ground cinnamon
• 3½ cups whole milk
• 2 tablespoons vanilla extract (homemade or store-bought)
• 3 tablespoons salted butter (melted)

For the Whiskey Butter Sauce:

• ½ cup (1 stick) salted butter
• 1½ tablespoons all-purpose flour
• ¾ cup granulated white sugar
• 1½ cups heavy cream
• 2 tablespoons vanilla extract
• ¼ cup whiskey or bourbon

Kitchen Utensils You’ll Need:

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Medium saucepan
• Wooden spoon
• Measuring cups and spoons

Preparation and Cooking Time

Prep Time: 15 minutes
Soaking Time: 30 minutes
Cook Time: 50 minutes
Sauce Prep: 10 minutes
Total Time: 1 hour 45 minutes
Servings: 10-12 generous portions

Recipe for Stalekracker Bread Pudding: Stalekracker Bread Pudding Recipe Instructions

Step 1: Prepare Your Bread

Tear or cut your stale French bread into small, bite-sized chunks (about 1-2 inches). Place all the torn bread pieces into your 9×13-inch baking dish, distributing them evenly. The bread should fill the dish comfortably.

Step 2: Make the Custard Mixture

In a large mixing bowl, crack 5 eggs and whisk them together. Add the granulated sugar and ground cinnamon, mixing until well combined.

Pour in the whole milk and vanilla extract, then whisk everything together until you have a smooth, unified custard base.

Step 3: Soak the Bread

Pour the egg-milk custard mixture over the bread chunks in your baking dish. Use your hands or a wooden spoon to press the bread down, ensuring every piece gets thoroughly soaked.

Cover with plastic wrap and refrigerate for 30 minutes to allow the bread to absorb all that custardy goodness.

Step 4: Prepare the Whiskey Butter Sauce

While the bread soaks, melt the salted butter in a medium saucepan over medium heat. Whisk in the flour until smooth, creating a roux. Add the sugar and stir constantly for about 1 minute.

Gradually pour in the heavy cream, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens. Remove from heat and stir in the vanilla extract and whiskey. Set aside to cool slightly.

Step 5: Bake the Pudding

Preheat your oven to 350°F. Remove the soaked bread pudding from the refrigerator. Drizzle the melted butter over the top.

Bake uncovered for 45-50 minutes, until the top is golden brown and the center is set (it should jiggle slightly but not be liquidy).

Step 6: Add the Sauce and Serve

Let the bread pudding cool for about 10 minutes after baking. Pour the whiskey butter sauce generously over the warm pudding, making sure it seeps into all the cracks and crevices.

Serve warm with extra sauce on the side for true Stalekracker-style indulgence.

Customization and Pairing Ideas for Your Bread Pudding

1. Chocolate Lover’s Version

Transform this Stalekracker bread pudding recipe easy variation by folding in 1 cup of chocolate chips or chunks into the soaked bread before baking. The melted chocolate pockets create an even more decadent dessert. Use dark chocolate for sophisticated bitterness or milk chocolate for kid-friendly sweetness.

2. Fruit-Forward Twist

Add fresh or dried fruits to complement the traditional bread pudding recipe base. Try folding in 1 cup of raisins, dried cranberries, or chopped dried apricots. Fresh blueberries or diced apples work beautifully too. The fruit adds natural sweetness and textural contrast to each creamy bite.

3. Nutty Crunch Addition

Enhance your recipe for Stalekracker bread pudding with toasted pecans, walnuts, or almonds. Sprinkle ¾ cup of chopped nuts over the top before baking for a crunchy crown, or fold them into the custard for distribution throughout. The nuts add protein and healthy fats while creating textural interest.

4. Southern Comfort Starter Pairing

Elevate your holiday table by serving this creamy green bean casserole before the rich custard-soaked bread pudding-the crispy fried onion topping creates a savory contrast that perfectly prepares the palate

5. Caramel Praline Upgrade

Instead of the whiskey sauce, make a caramel praline topping by cooking sugar until amber, then stirring in butter, cream, and toasted pecans. This Southern classic pairing takes the best Stalekracker bread pudding recipe to competition-level status.

6. Bourbon Alternatives

Not a whiskey fan? Substitute the bourbon in the sauce with rum for a Caribbean vibe, brandy for European elegance, or amaretto for almond-kissed sweetness. Each spirit brings unique flavor notes that complement the vanilla and cinnamon base differently.

7. Nutty Caramel Finale

Complete your Southern dessert table with this indulgent caramelized pecan tart the deep, buttery brown sugar filling and crunchy toasted nut crust offer a firm, satisfying chew that beautifully contrasts the soft, custardy bread pudding texture.

8. Serving Accompaniments

Pair your warm southern bread pudding recipe with a scoop of vanilla ice cream for temperature contrast, fresh whipped cream for lightness, or crème anglaise for extra elegance. These additions make plating more impressive for dinner parties.

9. Breakfast Bread Pudding

Use this bread pudding recipe easy formula for morning meals by reducing sugar to ¾ cup and serving with maple syrup instead of whiskey sauce. Add a sprinkle of nutmeg and serve alongside crispy bacon for a sweet-savory brunch centerpiece.

Expert Tips for Perfect Stalekracker Bread Pudding

1. Bread Selection Matters

The foundation of any successful Stalekracker bread pudding recipe is proper bread choice. French bread, brioche, challah, or even croissants work beautifully. The key is using day-old or stale bread fresh bread becomes too mushy and won’t hold its structure. If your bread is too fresh, cut it into chunks and toast at 250°F for 10-15 minutes to dry it out slightly.

2. Don’t Rush the Soaking Time

The 30-minute refrigeration isn’t optional it’s crucial for achieving that perfect texture. This soaking period allows the custard to fully penetrate every bread piece, ensuring no dry spots remain. For even better results, prepare the pudding the night before and let it soak overnight in the refrigerator. This extended soaking creates an even creamier final product.

3. Test for Doneness Properly

When baking your traditional bread pudding recipe, don’t rely solely on time. Insert a knife into the center it should come out mostly clean with just a few moist crumbs. The center should have a slight jiggle (like set custard) but not be liquidy. Overbaking creates a dry, rubbery texture, while underbaking leaves you with scrambled egg puddles.

4. Sauce Consistency Control

When making the whiskey butter sauce, achieving the right thickness is essential. The sauce should coat the back of a spoon but still pour easily. If it’s too thick, whisk in a tablespoon of cream at a time. Too thin? Simmer for another 2-3 minutes to reduce and concentrate. Remember, the sauce thickens as it cools, so aim for slightly thinner than your desired final consistency.

5. Layer Your Flavors

Maximize flavor depth in your best Stalekracker bread pudding recipe by toasting your spices. Warming cinnamon in a dry pan for 30 seconds before adding it to the custard releases aromatic oils. Similarly, using real vanilla extract (or scraping vanilla beans) versus imitation makes a noticeable difference in the final flavor profile.

6. Prevent Soggy Bottoms

Nobody wants a waterlogged base in their bread pudding recipe easy creation. Ensure even baking by placing your dish on the middle oven rack with good air circulation. If the top browns too quickly before the center sets, tent loosely with aluminum foil. For extra insurance against sogginess, let the pudding rest for 10 minutes after removing from the oven this allows residual heat to finish cooking without drying it out.

7. Whiskey Selection Impact

The bourbon or whiskey you choose dramatically affects your sauce’s flavor. For authentic Southern character, use a Kentucky bourbon like Maker’s Mark or Buffalo Trace. Prefer smoother, sweeter notes? Try a Tennessee whiskey. The alcohol cooks off partially during heating, leaving behind complex caramel, vanilla, and oak notes that elevate the entire dessert.

Storage and Reheating Guidance

Store leftover Stalekracker bread pudding covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 45-60 seconds or in a 300°F oven for 10-15 minutes until warmed through. The sauce can be stored separately and gently rewarmed on the stovetop, adding a splash of cream if needed to restore consistency.

Common Queries and FAQs About Stalekracker Bread Pudding

Everything you need to know about Stalekracker Bread Pudding Recipe: common questions answered.

Can I make Stalekracker bread pudding ahead of time?

Absolutely! Prepare the pudding through Step 3 (soaking the bread), cover tightly, and refrigerate for up to 24 hours before baking. This actually improves the texture as the bread absorbs more custard. The whiskey butter sauce can also be made 2-3 days ahead and reheated gently before serving. This make-ahead quality makes this bread pudding recipe easy perfect for entertaining.

What’s the best bread for this recipe?

Day-old French bread is traditional and widely available, but brioche creates an ultra-rich version, challah adds subtle sweetness, and even croissants work for decadent results. Avoid soft sandwich bread as it becomes too mushy. The bread should have enough structure to absorb custard while maintaining some texture. Artisan breads with crusty exteriors work exceptionally well.

Can I make this without alcohol?

Yes! For a family-friendly version, simply omit the whiskey from the sauce and add an extra tablespoon of vanilla extract plus a teaspoon of butter extract for complexity. You can also substitute with apple cider or strong brewed coffee for depth. The pudding itself contains no alcohol, only the optional sauce does.

Why is my bread pudding too dry?

Dryness usually results from insufficient custard or overbaking. Ensure your bread chunks are completely submerged during soaking press them down firmly. Use the full amount of milk specified, and don’t skip the soaking time. During baking, check at 45 minutes; if it’s already set, remove it promptly. The residual heat continues cooking even after removing from the oven.

Can I freeze bread pudding?

Yes! This Stalekracker bread pudding recipe freezes well for up to 3 months. Cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator and reheat at 300°F for 20-25 minutes. The texture may be slightly denser after freezing, but the flavor remains excellent. Freeze the sauce separately in an airtight container.

How do I know when it’s fully baked?

The Stalekracker bread pudding recipe instructions indicate doneness when the top is golden brown, the edges pull slightly from the pan, and the center has just a slight jiggle (similar to set Jell-O). A knife inserted in the center should come out with moist crumbs but no liquid custard. Internal temperature should reach 160-165°F.

What if I don’t have stale bread?

Fresh bread works but requires preparation. Cut your bread into chunks and spread on a baking sheet. Toast at 250°F for 15-20 minutes, stirring halfway through, until slightly dried but not browned. This removes excess moisture so the bread can properly absorb the custard without becoming mushy a crucial step in any traditional bread pudding recipe.

Can I use a different type of milk?

Whole milk provides the richest, creamiest texture, but you can substitute 2% milk with acceptable results (though slightly less rich). Half-and-half creates an even more decadent version. Avoid skim milk as it lacks the fat needed for proper custard texture. Non-dairy alternatives like full-fat coconut milk or oat milk work but create different flavor profiles.

Why did my custard curdle or scramble?

Curdling happens when eggs cook too quickly. Ensure your oven temperature is accurate (use an oven thermometer). Don’t let the milk mixture get too hot before adding to eggs. The 30-minute soaking time in the refrigerator helps everything reach an even temperature before baking. Baking at the correct 350°F ensures gentle, even cooking throughout.

How can I make individual servings?

Divide the soaked bread mixture among greased ramekins or muffin tins for personal portions. Reduce baking time to 25-30 minutes for standard muffin cups or 30-35 minutes for ramekins. These individual southern bread pudding recipe servings are perfect for dinner parties and portion control.

What’s the difference between bread pudding and French toast casserole?

While similar, bread pudding has a higher custard-to-bread ratio, creating a creamy, pudding-like consistency throughout. French toast casserole has less custard and remains more bread-forward with distinct bread pieces. Bread pudding is typically served as dessert with sweet sauces, while French toast casserole is a breakfast dish often topped with syrup or fruit.

Can I reduce the sugar content?

Yes, but understand it affects texture and flavor significantly. You can reduce the custard sugar to ¾ cup minimum (less and the pudding won’t set properly). The sauce sugar can be reduced to ½ cup. Consider using vanilla paste or extra cinnamon to compensate for reduced sweetness. Keep in mind this is an indulgent dessert by nature.

This copycat Stalekracker bread pudding recipe delivers authentic Southern flavor with every creamy, custard-soaked bite. Whether you’re using up leftover bread or planning an impressive dessert, this bread pudding recipe easy enough for beginners yet impressive enough for celebrations never disappoints.

The combination of warm spices, vanilla-kissed custard, and that irresistible whiskey butter sauce creates pure comfort food magic. Make this best Stalekracker bread pudding recipe your own with creative customizations, and watch it become a requested favorite at every gathering!

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