Ever since my kitchen started overflowing with bread items, I knew I wanted to make some bread pudding. Bread pudding is not something I have always liked. I remember my dad loved it, but I always thought it sounded weird and probably tasted gross. Kids are so dumb sometimes because how could bread, milk, sugar and eggs taste bad? Maybe it was the raisins that turned me off.
Now that I am older and more mature, I also know that bourbon makes things taste good. So good in fact, that I talked to my clean plate after making this. That’s a funny thing about blogging. I have to take pictures early in the day to get good light, so I often end up making a fancy plate of dessert for a photo and then eating it for lunch. If it was just what I was craving, then Motu and my spoon will hear about it.
This recipe came from my textbook. It’s similar to many other bread pudding recipes on the internet but I’m really into weighing my ingredients these days. Especially cubes of bread. I don’t see how 6 cups of cubed bread could be an accurate measurement at all. I have a small Weight Watcher’s kitchen scale and I love it. I use it when I am watching my portion sizes of cake and now more often to measure ingredients. If you want to make this without using weights, I would suggest using this one from Simply Recipes. Actually, I just compared the two recipes and I think they are almost exactly the same.
Bourbon Bread Pudding
adapted from On Baking
4 oz Raisins
2 oz Bourbon
1 oz Unsalted butter, melted
12 oz Day old white bread
1 cup Heavy cream
3 cups Milk
10 oz Granulated sugar
1 Tbsp Vanilla extract
Bourbon Sauce as needed (see recipe below)
- Combine raisins and bourbon in a small saucepan and heat just to a simmer. Cover and set aside.
- Use some of the melted butter to coat a 9×13 casserole dish (or two smaller dishes so you can take one to your neighbor). Reserve the remaining butter.
- Cut the bread into 1 x 1 in cubes and place in a large bowl. Pour the cream and milk over the bread and let it sit until soft.
- Beat the eggs and sugar in a separate bowl until smooth and thick. Add the vanilla, the remaining melted butter, and raisins and bourbon.
- Pour the egg mixture over the bread and toss gently to combine. Pour into the buttered dish and bake at 350 until browned and almost set, about 45-60 minutes. It should still be slightly jiggly in the center.
- Serve warm with whipped cream and bourbon sauce. Or eat it cold straight out of the dish. Both ways are delicious.
4 oz Unsalted butter
8 oz Granulated sugar
3 oz Bourbon
- Melt the butter in a small saucepan.
- Stir together the egg and sugar and add to the melted butter. Bring to a simmer over medium-low heat, stirring constantly. It will foam and bubble up so watch out.
- Remove from heat and stir in the bourbon. Strain if necessary. (My sauce had bits of burnt sugar and cooked eggs in it, so I recommend straining it.)