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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Classic Bread Pudding Recipe

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This recipe for Classic Bread Pudding is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cinnamon-sugar topping:
2 Tbsp. sugar
1/2 tsp. ground cinnamon.
Bread Pudding:
4 large eggs, plus 1 large egg yolk
3/4 cup sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
3 Tbsp. bourbon
1 Tbsp. vanilla extract
3/4 tsp. freshly grated nutmeg
1/4 tsp. salt
12 ounces (about 1/2 loaf) good quality Challah or American style white bread, sliced 3/4 inch thick and cut into 1 1/2 inch cubes (about 8 cups)
1 1/2 Tbsp. unsalted butter, melted plus more for greasing the baking dish.

Directions:
Directions:
Adjust the oven rack to the lower middle position. Heat to 325 degrees. Butter a 13×9 inch baking dish.
Whisk eggs, yolk, sugar in a large bowl to blend well. Whisk in the milk, cream, bourbon, vanilla, nutmeg and salt. Stir in 6 cups of the bread cubes. Mix well to moisten. Let stand 20 min. Pour the mixture into the prepared baking dish. Scatter the remaining 2 cups of bread cubes on top and gently press down to partially submerge. Brush the exposed bread with the melted butter and sprinkle with the topping. Bake until the pudding turns deep golden brown, is beginning to rise up the sides of the baking dish, and jiggles very slightly at the center when shaken, 45-50 min. Remove from oven and let cool until set but still warm. Serve as is or with whipped cream. Serves 8.

Personal Notes:
Personal Notes:
Though Cook's Illustrated doesn't use raisins in this classic pudding, I usually add them into the bread cubes. Yum!

 

 

 

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