It never ceases to happen . . . anytime I serve a dish with french bread as an accompaniment, I always have a ton of bread leftover! Good thing there are delicious recipes that require day old bread!
I’m not a huge fan of desserts, but one of my favorites is Bread Pudding! Food historians have traced the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes. (Jan 23, 2008)
It has always reminded me of a sweet version of stuffing! I hope you don’t think I’m just going to give you a Plain Jane bread pudding recipe! 🙂
I just CUCed it again! Think of it as a Tres Leches Bread Pudding . . .I promise you will never use just ONE milk again! The recipe is still simple and you will never waste leftover bread again!
- 1 - 1 1/2 loaves of bread (at least a day old), cut into 1 inch squares (about 6-7 cups)
- 1 qt (4 cups) whole milk
- 1 cup of heavy cream
- 1/2 cup of condensed milk
- 3 eggs
- 1 cup of sugar
- 2 tbsp vanilla extract
- 1 cup dried cranberries (you can use golden raisins or normal raisins if perferred) - soak for an hour in 1/4 cup of bourbon
- 1/4 tsp allspice
- 1/2 tsp cinnamon
- 3 tbsp melted butter
- 1/2 cup (1 stick) of butter, melted
- 1 cup sugar
- 1 egg
- 1 cup Kentucky bourbon whiskey
- Preheat oven to 350 degrees
- Whisk together milk, cream and condensed milk in large bowl, add bread squares
- Press the bread into the milk with your hands until all of the milk is absorbed
- In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.
- Pour the melted butter (3tbsp) into the bottom of your baking pan (I use a 9X13 pyrex pan). Coat the bottom and sides well with the butter.
- Pour the bread milk and egg mixture into the pan. Bake at 350 for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting brown and pulling away from the edges of the pan.
- While this is cooking, you can make your Bourbon sauce!
- Melt the butter in a medium saucepan on low heat.
- Add the sugar and egg and whisk to blend well.
- Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.) Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.
- I serve my sauce right over the top of each person's serving! if you've been really good, plop a scoop of vanilla ice cream on top of that!!!
4 thoughts on “Not Your Grandma’s Bread Puddin’!”
This is awesome!!! I’m usually not a very good cook. There are some cooking terms in cook books that I don’t understand and my dishes doesn’t come out as good. I love that your steps and recepie are so easy to follow.
Awww, thanks Kat!!! Send me pics when you make it!!! 🙂
Can’t wait to try it! Thank you for sharing.
You’re welcome Angela! You’ll really love it!!!