EASY BREAD PUDDING Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 eggs
2 cups milk
1 Tbsp vanilla
½ cup sugar
½ cup raisins
4 6 slices of bread (or left over bread, cubed for 2 cups)
For a richer, New Orleans style bread pudding, use the following:
6 egg yolks
6 cups milk
1 cup sugar
2 Tbsp vanilla extract
½ stick melted butter
½ Tbsp cinnamon
1 tsp nutmeg
8 slices of bread, cubed (use any left over white bread totaling about 3 cups, especially good to use sourdough, French, and a mixture of breads)
Bourbon Sauce -
Ό cup Bourbon ½ cup sugar
½ stick butter 4 beaten egg yolks
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Directions: |
Directions: Preheat oven to 350Ί
In mixing bowl, combine all ingredients except the bread. Beat until well blended.
Using a 9 X9 glass dish (that has been sprayed with Pam), sprinkle the bread cubes on the bottom until it is covered.
Pour the egg mixture over the bread.
Bake at 350 for about 25 minutes or until knife comes out clean.
For New Orleans style, do the following:
Preheat oven to 300Ί
In a large bowl, mix together all ingredients except bread, until smooth
Using a greased 9 x 9 glass dish or a round soufflι/casserole dish, put the cubed bread in the bottom of the dish.
Pour the egg mixture over the top of the bread. Dont stir, just push bread down to make even on top.
Find a baking dish that is larger than the one youre using and fill with about 1 water. Place the baking dish with the bread pudding into the water. Put into the oven.
Bake at 300 for about an hour or until knife comes out clean.
Let cool about 10-20 min and serve warm with the Bourbon Sauce
Bourbon Sauce
Heat the Bourbon, sugar, and butter on the stove in a pan.
Add to it 4 beaten egg yolks, stirring constantly.
Continue to heat until thickened to consistency to drizzle over pudding. |
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Number Of
Servings: |
Number Of
Servings:6-9 |
Preparation
Time: |
Preparation
Time:15 min prep time; 25-30 min cook time |
Personal
Notes: |
Personal
Notes: This was the go to dessert of past generations to keep the bread from going to waste each week. Wendi's dad, Charles Davis Wilson, won't eat Bread Pudding to this day because he said his mom, Wanda Davis Wilson (from whom this recipe was received) made it so often and he ate so much of it as a kid in the 40's.
But we all LOVE New Orleans! And after having a bread pudding that was richer and had that wonderful Bourbon sauce over top, Wendi was sold. After researching several recipes and tweaking them herself, she came up with this one.
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