Sorghum Bread Pudding
Ninth-generation Southerner Rebecca Lang lives in Athens, Georgia, and is a cooking instructor, cookbook author, and contributing editor to Southern Living. Her fancy version of bread pudding is as comforting and rich as it is beautiful. Right out of the oven, it’s puffed high above the skillet edge, calling for a memorable morning around the table.
Prep Time75 minutes
Cook Time45 minutes
Cook it With Our
- 1/4 cup (1/2 stick) unsalted butter, cut into 8 pieces, plus 1/2 tablespoon unsalted butter
- 10 ounces challah bread
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 8 large eggs
- 1/4 cup sorghum syrup (see Kitchen Note)
- 1/3 cup granulated sugar
- 2 tablespoons vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 teaspoons powdered sugar
- Grease a 9 Inch Skillet with the ½ tablespoon butter.
- Cut the bread into 1-inch-thick slices. Cut each slice into 6 pieces. Arrange in the skillet in a single layer, crust sides up.
- In a large bowl, whisk together the milk, cream, eggs, sorghum syrup, granulated sugar, vanilla, and salt. Pour evenly over the bread. Refrigerate for 45 minutes.
- Remove the skillet from the refrigerator and let sit at room temperature for 20 minutes. Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the spices. Sprinkle over the bread. Arrange the pieces of butter evenly over the top. Bake until puffed and golden brown, about 45 minutes.
- Remove from the oven. Use a small sieve or tea strainer to dust the powdered sugar over the top. Serve immediately, straight from the skillet.
Kitchen Note: Sorghum syrup pours like honey and tastes milder than molasses. The coveted dark golden syrup can be found at Southern roadside stands and upscale grocery stores. If you can’t find it, use maple syrup.