I started to title this post – The Best Bread Pudding – but that seemed a little presumptuous. But I am here to tell you, – This is the best bread pudding I have ever made, and Lord knows I have tried to make a bread pudding to our liking. Ever-Lovin’ loves bread pudding and will most likely order it if it is on a menu. Then we cuss and discuss whether or not we deem it good. Call us bread pudding snobs – not really. I have attempted to make bread pudding, but generally even my efforts were awarded with thumbs down. Until now. I made a bread pudding that was dangerous to the diet. It was so delicious that I could not believe I made it myself. Here is what I did.
I began with the right type of bread – day old or older Challah bread (I got mine from Cindi’s Deli). Isn’t it purdy?
Slice half a loaf of the bread into one inch cubes. (Second grade measuring lesson – from the knuckle of your thumb to the end of your thumb is an inch. Just thought you would like to know.) The cubes are rather large. Let these cubes sit and dry out for a while – 30 minutes or more.
Gather together the custard ingredients: eggs, sugar, milk, cream, vanilla extract, and butter. Later I decided to add cinnamon, nutmeg, and raisins so they are not in the picture.
I mixed this by hand. Beat the eggs, and then add the sugar. Beat until well combined.
Add the milk, cream, vanilla extract (1 tablespoon of vanilla is not a typo), melted butter, and spices.
Pour the egg mixture over the bread and gently mix. I didn’t want to break down the bread cubes.
Pour mixture into a well buttered pan and sprinkle with raisins. Press bread down so that it absorbs the custard. Then you bake it. Easy peasy. Now your home will smell divine.
Just look at this pretty bread pudding. It was what I wanted – cubes of bread that were not mushy.
While the bread pudding was baking, I made a bourbon sauce. – Oh, yah – I like it.
In a sauce pan, combine brown and granulated sugars, butter, and cream. Cook until slightly thickened and then add bourbon. Good stuff for bread pudding.
Be still my heart. This was so delicious – it was full of flavor with the vanilla extract and the spices, and then when it was topped with the bourbon sauce, it was the bread pudding of my dreams. I am honestly glad I made a small pan of this bread pudding because…. You understand.
Blessings to you and yours,
To print the recipe, go to lanabird.com. The print button is under the share button.
Bread Pudding with Bourbon Sauce
By Published: July 17, 2014
- Yield: 8 Servings
- Cook: 50 mins
This is the best bread pudding I have ever made. Recipe can be easily doubled.
Ingredients
- 1/2 loaf Challah bread cut into 1inch cubes
- 2 extra-large eggs large is ok
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 stick butter melted
- 1 tablespoon vanilla extract yes, 1 tablespoon
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup raisins use more if you like
- 1/2 cup brown sugar
- 1/2 cups granulated sugar
- 1 stick butter
- 1/4 cup heavy cream
- 1/4 cup bourbon
Instructions
- Butter an 8X8 inch baking dish Pre-heat oven to 325F degrees.
- Cut day old (or older) Challah bread into one inch cubes. Let the cubes sit out for 30 minutes or longer.
- Mix together beaten eggs and 3/4 cup of sugar.
- Add cream, milk, vanilla extract, melted butter, cinnamon, and nutmeg.
- Pour custard mixture over cubed bread and gently mix.
- Pour bread mixture into prepared baking pan.
- Sprinkle raisins over the top of the mixture.
- Press down on the bread so that it will absorb the custard.
- Bake for 50 minutes until the top of the bread pudding is browned.
- For the Bourbon Sauce: In a small sauce pan, combine brown sugar, and granulated sugar with the stick of butter and the cream. Cook and stir over medium heat until sugars are melted and the mixture begins to thicken - About 8 minutes.
- Add bourbon and then remove from the heat.
- If you like a stronger bourbon taste, add another splash of bourbon to the sauce after you remove the pan from the heat.
- Serve the bread pudding with the bourbon sauce. Enjoy!
- If you want to make a 9X13 pan of the bread pudding, double the recipe. To make a kid friendly version, omit the bourbon or use an extract.
- Course: Dessert