Paul Deans’ Classic Bread Pudding

One of Americana’s classic comfort foods, bread pudding, is beloved for its sweet, rich flavor and warming aroma. For many, Paul Deans’ bread pudding recipe is the pinnacle of perfection, a timeless classic that never fails to hit the spot.


-1 loaf of stale French bread, cut into thick slices
-2-½ cups of heavy cream
-1-½ cups of sugar
-1 cup of whole milk
-5 beaten eggs
-½ stick of butter, melted
-2 ½ teaspoon of vanilla
-A pinch of ground cinnamon
-A pinch of ground allspice
-A pinch of ground nutmeg
-¼ cup of currants
-¼ cup of raisins


1. Preheat oven to 350°F.
2. Cut the French bread into cubes and place in a 9×13-inch baking dish.
3. Combine cream, sugar, milk, eggs, butter, and spices in a large bowl, stirring until all the ingredients are thoroughly mixed and the mixture has a thick, custard-like consistency.
4. Pour this mixture over the cubes of bread, making sure to cover each piece.
5. Sprinkle the raisins and currents evenly over the bread and custard mixture.
6. Bake for 45 minutes or until the custard is set and the top is golden.
7. Serve the bread pudding warm or chilled, and drizzle with a light sugar glaze or caramel sauce.

Paul Deans’ bread pudding is an American classic, and is sure to become a favorite with anyone who tries it. The sweetness of the spices, the richness of the cream, and the plumpness of the currants and raisins combine to give this dish a truly unique flavor. This bread pudding can be served on its own for breakfast or brunch, or topped with a scoop of vanilla ice cream for a decadent dessert. It’s also a great way to use up stale bread, so it’s an economical recipe to make as well.

If you’re looking for a way to add a unique twist to traditional bread pudding, try recipes such as Crockpot Apple Bread Pudding, Banana Pudding Pie, or Coconut Fudge Bread Pudding. All these variations offer updated flavor and cooking methods, while still staying true to the essence of Paul Deans’ original bread pudding recipe. So go on, gather your ingredients, and bake up a classic that’s sure to please.