Famous Duff’s Bread Pudding Recipe: Lost Restaurant Classic

Step back in time and recreate the legendary comfort dessert that made Duff’s buffet restaurant a beloved dining destination for generations. This extraordinary bread pudding combines simple white bread with a rich custard base and sweet raisins, all topped with an incredibly creamy nutmeg sauce that transforms an ordinary dessert into something truly magical. Though the restaurant may be closed, this treasured recipe lives on, bringing the warmth and nostalgia of that classic buffet experience right to your kitchen table.

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Why This Recipe Works

The brilliance of Duff’s bread pudding lies in its unique custard base that combines warm water with non-dairy creamer, creating an incredibly smooth and rich texture without heaviness. This unconventional approach results in a lighter custard that penetrates the bread perfectly while maintaining incredible creaminess. The layering technique ensures even distribution of custard and raisins, while the gentle baking temperature creates that perfect set without curdling. The crowning glory is the nutmeg sauce, which adds luxurious richness and warm spice that elevates this simple dessert to restaurant-quality perfection.

Ingredients

For the Bread Pudding Base:

• Warm water – Creates the liquid foundation that helps the custard penetrate bread evenly
• Non-dairy creamer – Provides rich, smooth texture without the heaviness of heavy cream
• Unsalted butter – Adds richness and helps create the perfect custard consistency
• Granulated sugar – Sweetens the custard base and helps create proper texture during baking
• Pure vanilla extract – Enhances overall flavor and adds aromatic depth to the custard
• Salt – Balances sweetness and enhances all other flavors in the dessert
• Large eggs – Provide structure and richness while helping the custard set properly

For the Bread and Mix-ins:

• White bread slices – Form the foundation that absorbs the custard and creates classic texture
• Raisins – Add bursts of natural sweetness and chewy texture contrast
• Ground cinnamon – Provides warm spice that complements the custard and nutmeg sauce

For the Nutmeg Sauce:

• Granulated sugar – Creates the sweet base for the rich, pourable sauce
• Cornstarch – Acts as a thickening agent for perfect sauce consistency
• Ground nutmeg – Delivers the signature warm, aromatic spice flavor
• Whole milk – Provides a creamy liquid base for the smooth sauce
• Unsalted butter – Adds richness and silky mouthfeel to the finished sauce
• Pure vanilla extract – Enhances flavor and adds aromatic complexity

Step-by-Step Instructions

Preparing the Custard Base

1. Create liquid foundation – In a large mixing bowl, combine warm water and non-dairy creamer, whisking until completely smooth and well blended.
2. Add richness – Add butter to the water mixture and beat with electric mixer for 30 seconds until butter is fully incorporated and mixture is smooth.
3. Build flavor base – Add sugar, vanilla extract, salt, and eggs to the mixture. Beat on high speed for 1-2 minutes until completely smooth and slightly frothy.
4. Rest the custard – Set the custard mixture aside while preparing the bread and casserole dish.

Assembling the Bread Pudding

5. Prepare bread – Cut white bread slices into 1-inch squares, creating uniform pieces for even custard absorption.
6. Layer foundation: Pour 1½ cups of the custard mixture into an ungreased 9×13-inch casserole dish to create the base layer.
7. Add fruit element – Sprinkle raisins evenly over the custard base, ensuring good distribution throughout the dish.
8. Incorporate bread – Add the cut bread pieces to the dish, gently tossing with the custard and raisins to ensure even coating.
9. Final custard addition – Pour the remaining custard mixture evenly over the bread, making sure all pieces are well-soaked.
10. Season the top – Sprinkle the surface lightly with ground cinnamon for added warmth and visual appeal.

Baking to Perfection

11. Preheat oven – Set oven to 325°F for gentle, even baking that prevents curdling.
12. Bake slowly – Place casserole in preheated oven and bake for 40-45 minutes until custard is set and top is lightly golden.
13. Test for doneness – Insert a knife in the center; it should come out mostly clean with just slight moisture.
14. Cool properly – Remove from oven and let cool for at least 30 minutes before adding sauce.

Creating the Nutmeg Sauce

15. Combine dry ingredients – In a small saucepan, whisk together sugar, cornstarch, and nutmeg until completely smooth.
16. Add liquid gradually – Slowly stir in milk and butter, whisking constantly to prevent lumps from forming.
17. Cook with care – Place over medium heat and cook, stirring constantly, until mixture begins to thicken slightly.
18. Finish the sauce – Add vanilla extract and continue stirring constantly until sauce reaches desired thickness. Do not allow to boil.
19. Final presentation – Remove from heat and pour warm nutmeg sauce over the cooled bread pudding just before serving.

Storage & Reheating Instructions

• Refrigerator Storage: Cover tightly and store for up to 4 days. The sauce can be stored separately for up to 1 week
• Reheating Method: Warm individual portions in the microwave for 30-60 seconds or reheat covered in a 300°F oven for 15-20 minutes. Gently reheat sauce in a saucepan over low heat, stirring frequently
• Freezing: Bread pudding freezes well for up to 3 months without sauce. Thaw completely before reheating. Make fresh sauce when serving

We have to thank Dolores Wilkes for graciously sending in this recipe.

Love Bread Pudding? Try some of these great recipes.

• Golden Corral Bread Pudding
• Apple Bread Pudding with Caramel Sauce
• Raglan Road Bread and Butter Bread Pudding