Grandmama Rose's Mississippi Bread Pudding

  • Posted on: 5 November 2017
  • By: jessica

I was born in Starkville Missippi, the heart of Bulldog Country (Go Dawgs!). My grandmother on my mother's side has lived in this lovely little college town my entire life. Just hearing the word Starkville conjours up thoughts of the giant magnolia tree we used to play house in, the pond where we could spend hours feeding (and running from) the ducks, and most of all, the warm, comforting invitation always present in my grandmother's kitchen. 

This November marks a year since the purchase of my first home. The boxes are almost all unpacked... with a few excpetions of itmes we've yet to go through. Our art hangs on the walls, our clothes sit neatly folded in our dressers (well, most of the time), and I've spent hour after hour working in our garden. But, the kitchen, well the kitchen is another thing entirely. 

One defining factor of my mama Rose is that her kitchen is always open. In both houses she has owned in my lifetime, the kitchen is the first room you enter. Opting to avoid pretentious front doors with their formalities and social expectations, she welcomes guests through the heart of her home. The life of her home. The living, breathing, ever busy kitchen. 

My stunning grandma cooking in her kitchen. 

I knew when we first looked at our new home, that my kitchen would one day be the same. A place where friends, family, and neighbors felt welcome to grab a drink from the fridge or rumage around for a handful of grapes with total abandon. I have a long way to go in creating the home I truly want, but I'm so happy to say that my nearly always messy kitchen is living out its purpose. A place of constant activity and excitement, where all are welcome. 

It's with this desire in my heart that I prepare the recipes passed down to me from my family. Today I want to share with you my Grandmother Rose's Mississippi bread pudding recipe. This recipe is versatile and can be altered several different ways with sauces, different extracts, or different breads. I am, however, sharing the original recipe with you today. I hope it acts as a starting point for many joyful family gatherings in your future. 


Stick unsalted butter (melted)
3⁄4 c
1 t
Pure Vanilla Extract
1 cn
Evaporated milk
5 sli
White bread


1. Preheat oven to 350 degrees and grease a casserole dish or cast iron

2. In a medium bowl add the melted butter and sugar and whisk until well combined.

3. One at a time, add the three eggs and whisk. 

4. Next slowly add the evaporated milk and vanilla well combined. 

5. By hand tear up 5 slices of white bread and spread around the greased pan. 

6. Very slowly pour over the egg mixture, ensuring all the bread pieces are coated well. 

7. Bake at 350 degrees for 45 minutes to an hour (until it doesn't jiggle anymore)

8. Enjoy alone or serve with a sauce of your liking. My grandma sometimes makes a rum sauce or a raspberry sauce. 


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