Ingredients
Texas Toast bread or a heaping half-size foil pan of white bread: 1.5 loaves (cut into cubes)
Large eggs: 10 (beaten)
Unsalted butter: 4 tbsp (melted)
Heavy cream: 2 cups
Whole milk: 2 cups
Sugar: 1.5 cups
Ground cinnamon: 1 tsp
Mexican vanilla extract: 1 tsp
Whole nutmeg: 1 tsp (grated on a microplane)
Chinese five spice: 1 tsp
“Bread pudding was always a staple growing up, and it’s something that just screams ‘home,’” says McWhorter. This recipe nods to his grandmother’s classic while adding a touch of flavor from his travels abroad. “Just for y’all, here’s the real pro tip,” he adds. “Take your cut pieces and drop them in a 350°F deep fryer until golden brown before dressing them up for service. It’ll change your whole life.”
How to make Heritage East’s Deep-Fried Bread Pudding
01.
Make the Batter
- Whisk the butter and sugar together until the sugar dissolves.
- Add the eggs, milk, cream, vanilla, and spices.
- Whisk gently until fully combined.
02.
Assemble and Bake
- Pour the mixture over the cubed bread in a foil half-size pan.
- Gently combine by hand until evenly coated.
- Bake uncovered for 30 minutes at 375°F.
- Rotate the pan 90 degrees and bake an additional 20–30 minutes, until set in the center.
03.
Fry and Serve
- For the deep-fried version, cut the cooled bread pudding into pieces and fry at 350°F until golden brown.
- Serve warm or cold with your preferred topping—brown butter and sea salt caramel with powdered sugar and Chantilly cream are McWhorter’s favorites, but crème anglaise, ice cream, or chocolate sauce are equally delicious.
