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Cracker Barrel Bread Pudding

Helen T. Patterson
Cracker Barrel Bread Pudding is a comforting, delicious dessert that combines soft bread soaked in a rich custard mixture and topped with a warm sweet sauce.
This recipe is easy to follow and creates a decadent treat that’s perfect for family gatherings, special occasions, or any time you're craving something indulgent.
With its nostalgic flavor and simple ingredients, this bread pudding brings the cozy, homey feeling of Cracker Barrel into your kitchen.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Southern
Servings 8 servings
Calories 450 kcal

Equipment

  • 1 9x13-inch baking dish
  • (1) Mixing bowl (large)
  • (1) Whisk
  • 1 Small saucepan
  • 1 spatula
  • (1) Baking sheet
  • 1 knife (for cutting bread)
  • 1 measuring cup
  • 1 Measuring spoons

Ingredients
  

For the Bread Pudding:

  • 6 cups white bread cubed, stale or toasted
  • 3 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup raisins optional
  • 1/2 cup chopped pecans or walnuts optional

For the Sweet Sauce:

  • ½ cup butter
  • 1 cup brown sugar packed
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions
 

Step 1: Prepare the Bread

  • Start by cutting the bread into 1-inch cubes. If using fresh bread, leave it out for a few hours to dry out.
    Toast the bread cubes in the oven at 350°F for 5-7 minutes, or until lightly golden.

Step 2: Make the Custard

  • In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until smooth.

Step 3: Combine Bread and Custard

  • Place the toasted bread cubes into a greased 9x13-inch baking dish.
    Pour the custard mixture over the bread and gently stir to ensure all the bread is coated.
    Let the bread soak for 10-15 minutes, pressing down gently to help the bread absorb the liquid.

Step 4: Bake the Pudding

  • Preheat the oven to 350°F.
    Bake the bread pudding for 45-55 minutes, or until the top is golden and the custard is set.
    You can check the doneness by inserting a toothpick into the center; it should come out clean.

Step 5: Make the Sweet Sauce

  • While the pudding is baking, melt the butter in a small saucepan over medium heat.
    Add the brown sugar, vanilla extract, and a pinch of salt. Stir frequently and bring to a simmer for 3-4 minutes until the sauce thickens slightly.

Step 6: Serve

  • Once the bread pudding is done, remove it from the oven and let it cool for a few minutes.
    Drizzle the warm sweet sauce over each serving. Serve immediately while warm.

Notes

  • Bread: Use stale or day-old bread for the best texture. Fresh bread can work if dried out in the oven for a few minutes.
  • Sweet Sauce: The sauce is optional but adds an extra layer of sweetness and richness to the bread pudding.
  • Make Ahead: You can prepare the bread pudding the night before and refrigerate it. Just bake it the next day and serve with the warm sauce.
  • Add-ins: Raisins, nuts, or chocolate chips can be added for extra flavor and texture, but they are optional.
  • Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven for best results.
Keyword Cracker Barrel Bread Pudding