Chef Max


Nana’s Bread Pudding

By Max Hornsby

I came across this recipe when my wife’s mother was still alive. She would make it all of the time because everyone loved it. I had never had bread pudding before and was reluctant to dig into it. However, not wanting to hurt her feelings, I gave it a try and “ OH MAN” was I hooked! I then got this recipe and started making it for our Saturday night service at church. Ever since then everyone always asks “ when are you making that bread pudding?!”


8 cooked large croissants large dice

4 Eggs

2 cans sweetened condensed milk

2 cups whole milk

2 Tbsp vanilla

½# brown sugar

½# butter

2 cups vanilla pudding

Preheat oven to 350

Mix all wet ingredients thoroughly.

Place croissants in a large nonstick baking pan or greased baking dish.

Pour wet mix over croissants and let sit 20 minutes.

Melt butter and mix in brown sugar until it resembles creamy caramel.

Pour this over the top and bake for 45 minutes. Use the toothpick method to check for doneness.

Let cool for 10 minutes and apply vanilla pudding to the top.

Many people like bourbon for their glaze but I find it overpowers the other flavors.


Chef Max has worked in the culinary field for 25 years. He moved to the emerald coast in 2002 and currently serves as Chef at Destiny Worship Center as well as has his own catering business called chefmax, focusing on weddings, receptions, corporate parties and fine dining private chef events. Contact Max at