Bread Pudding Recipe
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Category: |
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Ingredients: |
Ingredients: 1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice 1/4 to 1/2 teaspoon cinnamon 3 tablespoons unsalted butter melted
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Directions: |
Directions:Preheat oven to 350°F. Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins. Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings. |
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Personal
Notes: |
Personal
Notes: This bread pudding recipe is based on one from the famed Bon Ton Cafe in New Orleans. I’ve never heard of the Bon Ton but when I went looking for a bread pudding recipe, this is the one I found. Sounds good. I picked up the Bourbon Sauce recipe also but I really like lemon sauce on my bread pudding.
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