Prep: 15 mins | Cook: 1 hr 15 mins | Serves: 4 to 6
Incredibly easy to throw together, this Bread Pudding recipe is a perfectly comforting way to use up all that leftover bread. Delicious with a creamy middle and decadent sauce.
Ingredients
Pudding:
5 thick slices of my bread recipe, torn into pieces
1/4 c bourbon whiskey
1-pint heavy whipping cream
1 tbsp Mexican vanilla
1/4 c brown sugar
1 Egg
2 tsp cinnamon
1 tsp nutmeg
milk to add, see directions
3 tbsp real butter, cut
optional: raisins 1/2 c
Pouring Glaze:
2 tbsp melted butter
1 c powdered sugar
1 tsp Mexican vanilla
2 to 4 tbsp hot water
How to make Sarah’s Bread Pudding
Step 1: Grease a 2 1/2 to 3-quart casserole dish using pam spray.
Step 2: Into the prepared dish, tear the bread up. Add in the rest of the ingredients (whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon, nutmeg, and raisins if desired). Mix gently. Add dots of butter on top and pour enough milk to the top but not covering the bread mixture.
BAKE:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a shallow 9 x 13-inch pan with water, put the pudding and place in the preheated oven.
Step 3: Bake for about an hour. When done, take the dish carefully from the pan of water and onto the stove. Remove the very hot pan of water using mitts very carefully. And place the pudding back in the oven and continue baking for 15 minutes more until golden brown. Make sure not to overcook the pudding or it will turn out dry. We like the pudding to still be moist but a bit browned.
GLAZE:
Step 1: Combine 2 tbsp melted butter, a cup of powdered sugar, and a tsp Mexican vanilla. Slowly add 1 to 4 tbsp water and stir well until you get a pourable glaze.
Step 2: Glaze the entire pudding and allow it to sink in.
Step 3: Serve the pudding warm. Enjoy!
TIP:
For better results, use white bread as it is feather-light and makes delicious bread pudding.
Ingredients
- Pudding:
- 5 thick slices of my bread recipe, torn into pieces
- 1/4 c bourbon whiskey
- 1-pint heavy whipping cream
- 1 tbsp Mexican vanilla
- 1/4 c brown sugar
- 1 Egg
- 2 tsp cinnamon
- 1 tsp nutmeg
- milk to add, see directions
- 3 tbsp real butter, cut
- optional: raisins 1/2 c
- Pouring Glaze:
- 2 tbsp melted butter
- 1 c powdered sugar
- 1 tsp Mexican vanilla
- 2 to 4 tbsp hot water
Instructions
Step 1: Grease a 2 1/2 to 3-quart casserole dish using pam spray.
Step 2: Into the prepared dish, tear the bread up. Add in the rest of the ingredients (whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon, nutmeg, and raisins if desired). Mix gently. Add dots of butter on top and pour enough milk to the top but not covering the bread mixture.
BAKE:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a shallow 9 x 13-inch pan with water, put the pudding and place in the preheated oven.
Step 3: Bake for about an hour. When done, take the dish carefully from the pan of water and onto the stove. Remove the very hot pan of water using mitts very carefully. And place the pudding back in the oven and continue baking for 15 minutes more until golden brown. Make sure not to overcook the pudding or it will turn out dry. We like the pudding to still be moist but a bit browned.
GLAZE:
Step 1: Combine 2 tbsp melted butter, a cup of powdered sugar, and a tsp Mexican vanilla. Slowly add 1 to 4 tbsp water and stir well until you get a pourable glaze.
Step 2: Glaze the entire pudding and allow it to sink in.
Step 3: Serve the pudding warm. Enjoy!
TIP:
For better results, use white bread as it is feather-light and makes delicious bread pudding.
