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Loretta's Bread Pudding from Big John's Shake Shack

Photo: Oxmoor House
Yield Makes 6 to 8 servings


  • 2 cups milk
  • 1 1/2 cups sugar
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 5 French bread slices, cut into 1-inch cubes (5 cups)
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

How to Make It

  1. Preheat oven to 350°. Whisk together first 5 ingredients in a large bowl. Arrange bread cubes in a lightly greased 2-qt. baking dish. Pour egg mixture over bread, pressing gently with a spoon to soak bread.

  2. Combine 1 tablespoon sugar and cinnamon; stir well. Sprinkle cinnamon-sugar mixture over bread pudding. Bake at 350° for 55 minutes or until set and golden brown.

Southern Living Off the Eaten Path