Prep time: 15 mins | Cook time: 1 hr 15 mins | Serves: 4 to 6
If you have leftover bread, this is the perfect time to make this terrific Bread Pudding! Tastes like the ones I always ordered from my fave restaurant and is so easy to whip up. I like to serve it immediately to enjoy the luscious warm glaze.
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 a 3-quart casserole dish with Pam.
Step 2: After tearing the bread into pieces, place them into the dish. Add the rest of the ingredients (whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon, and nutmeg). You can add raisins if desired. Mix gently until the ingredients are well incorporated. Cut the butter into small pieces and scatter on top of the mixture. Slowly pour in the milk enough to bring it almost to the top but not covering the bread mixture.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: In a shallow 9 x 13-inch pan with water, place the pudding. Set in the preheated oven and bake for about an hour. After an hour of baking, remove the dish from the pan of water very carefully and transfer it to the stove. Then, take the pan of water out of the oven. Return the pudding to the oven and resume baking for another 15 minutes or until golden brown. Make sure not to overcook the pudding or else it will dry out. The consistency of the pudding when set should still be moist and only lightly browned.
Step 5: To make the glaze, whisk 2 tbsp melted butter with a cup of powdered sugar, a tsp Mexican vanilla, and 1 to 4 tbsp water. Once the desired consistency of a pouring glaze is achieved, pour it on the entire pudding and let it soak in.
Step 6: Serve the pudding warm. Enjoy!
Tip:
For this recipe, I used leftover white bread. It is feathery light which makes the bread pudding wonderfully terrific!
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 a 3-quart casserole dish with Pam.
Step 2: After tearing the bread into pieces, place them into the dish. Add the rest of the ingredients (whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon, and nutmeg). You can add raisins if desired. Mix gently until the ingredients are well incorporated. Cut the butter into small pieces and scatter on top of the mixture. Slowly pour in the milk enough to bring it almost to the top but not covering the bread mixture.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: In a shallow 9 x 13-inch pan with water, place the pudding. Set in the preheated oven and bake for about an hour. After an hour of baking, remove the dish from the pan of water very carefully and transfer it to the stove. Then, take the pan of water out of the oven. Return the pudding to the oven and resume baking for another 15 minutes or until golden brown. Make sure not to overcook the pudding or else it will dry out. The consistency of the pudding when set should still be moist and only lightly browned.
Step 5: To make the glaze, whisk 2 tbsp melted butter with a cup of powdered sugar, a tsp Mexican vanilla, and 1 to 4 tbsp water. Once the desired consistency of a pouring glaze is achieved, pour it on the entire pudding and let it soak in.
Step 6: Serve the pudding warm. Enjoy!
Notes
For this recipe, I used leftover white bread. It is feathery light which makes the bread pudding wonderfully terrific!
