Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Serves: 4 to 6
A classic treat that is a must on any occasion. Pieces of bread soaked in a delicious sauce and baked to perfection. A decadent dessert that is best served with caramel sauce, vanilla sauce, or bourbon whisky sauce like the one in this recipe.
Ingredients
Pudding:
5 thick slices of my bread recipe, torn into pieces
1/4 cup bourbon whiskey
1-pint heavy whipping cream
1 tablespoon Mexican vanilla
1/4 cup brown sugar
1 Egg
2 teaspoons cinnamon
1 teaspoon nutmeg
Milk to add, see directions
3 tablespoons real butter, 1/2 cup cut raisins (optional)
Glaze:
2 tablespoons melted butter
1 cup powdered sugar
1 teaspoon Mexican vanilla
2 to 4 tablespoons hot water
How to make Sarah’s Bread Pudding
Step 1: Use cooking spray to grease a casserole dish.
Step 2: Break into pieces the bread and add them into the prepared casserole dish followed by the whiskey, vanilla, brown sugar, egg, whipping cream, nutmeg, and cinnamon. Mix well until combined.
Step 3: On top of the mixture, drop dollops of butter and enough milk to slightly submerge the bread mixture.
Step 4: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 5: Put the pudding in a shallow 9 x 13-inch pan with water inside. Place inside the preheated oven and bake for about an hour.
Step 6: Take the dish out of the pan with water and onto the stove. Use oven mitts to carefully remove the hot water from the oven.
Step 7: Put the dish back into the oven and bake for 15 minutes more until golden brown. Make sure to not overcook the pudding or it will dry out.
Step 8: For the glaze, mix the melted butter, a cup of powdered sugar, and a teaspoon of Mexican vanilla until incorporated. Gradually add in around 1 to 4 tablespoons of water at a time, stirring after every after each addition until you reached the right consistency.
Step 9: Pour the glaze over the pudding and let it soak in.
Ingredients
- Pudding:
- 5 thick slices of my bread recipe, torn into pieces
- 1/4 cup bourbon whiskey
- 1-pint heavy whipping cream
- 1 tablespoon Mexican vanilla
- 1/4 cup brown sugar
- 1 Egg
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- Milk to add, see directions
- 3 tablespoons real butter, 1/2 cup cut raisins (optional)
- Glaze:
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 1 teaspoon Mexican vanilla
- 2 to 4 tablespoons hot water
Instructions
Step 1: Use cooking spray to grease a casserole dish.
Step 2: Break into pieces the bread and add them into the prepared casserole dish followed by the whiskey, vanilla, brown sugar, egg, whipping cream, nutmeg, and cinnamon. Mix well until combined.
Step 3: On top of the mixture, drop dollops of butter and enough milk to slightly submerge the bread mixture.
Step 4: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 5: Put the pudding in a shallow 9 x 13-inch pan with water inside. Place inside the preheated oven and bake for about an hour.
Step 6: Take the dish out of the pan with water and onto the stove. Use oven mitts to carefully remove the hot water from the oven.
Step 7: Put the dish back into the oven and bake for 15 minutes more until golden brown. Make sure to not overcook the pudding or it will dry out.
Step 8: For the glaze, mix the melted butter, a cup of powdered sugar, and a teaspoon of Mexican vanilla until incorporated. Gradually add in around 1 to 4 tablespoons of water at a time, stirring after every after each addition until you reached the right consistency.
Step 9: Pour the glaze over the pudding and let it soak in.
