It’s cold outside and the holidays are almost over. If you’re in the colder region…you’re already sick of all this white stuff on the ground. To me there’s nothing better to warm you to the bone when you’re chilled to the bone, than warm bread pudding. It works for breakfast and dessert and can be made savory or sweet. This is a sweet recipe. To make it savory, instead of sugar add herbs salt and pepper.
2 C White Bread Diced
2 C Wheat Bread Diced
2 C Rye Bread Diced
2 C milk
2 C Heavy Cream
¼ C Bourbon
½ C Brown Sugar
½ C White Sugar
2 T Vanilla
2 t Cinnamon
¼ C Melted butter
Let all your bread get stale by leaving it out on sheet trays uncovered for a couple days.
Add your milk, heavy cream, bourbon, sugars, eggs, vanilla, and cinnamon together in a bowl. Either whisk them together, or better yet, use a stick blender to mix it all.
Pour your custard mixture over your bread and mix together. It’s going to look very wet. This is good. There’s no such thing as bread pudding that is too wet.
Either place your bread mixture into a well greased pan, or dish it into small individual bowls. I’ll be using individual bowls.
Melt the butter and drizzle it over the bread pudding. This allows for the outside to get nice and crusty.
Bake at 350 degrees for 1 hour for a large pan or 20-30 minutes in individual bowls.
A scoop of ice cream or some Du lait caramel sauce take this over the top. It takes minimal effort, and will keep you warm inside all winter long…
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