ok, so.....i made bread pudding this evening...on a whim......just like i used to make at the restaurant...out of leftover/stale baguettes....white preferably......but odds and ends work ,too...sadly, i had to drag out the recipe card from the (duplicate) set i made for andrew when he got his first single apartment....my mind is slipping oh so quickly.....
MM's Bread Pudding with Bourbon Sauce
1 pound crusty bread, stale is best
3.5 cups milk
3 eggs, beaten
2 tsp vanilla
3/4 cup white sugar
1/4 cup chopped pecans/1/4 cup raisins or dried cranberries
1 cup brown sugar
1 egg, beaten
1 stick butter
2 tbsp bourbon
Tear bread into pieces, and place in casserole dish coated with cooking spray. Combine sugar, milk, eggs, and vanilla in a bowl and beat until smooth. Pour over bread. Add raisins and nuts and stir to combine. Bake at 350 degrees for 30 minutes or until top is crusty and brown...this could take up to 45 minutes or even an hour depending on how deep or shallow the baking pan.. In a small saucepan, melt butter; stir in brown sugar; quickly whisk in beaten egg to thicken sugar and butter mixture. Add bourbon. Serve warm with pudding.
Serves 8
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2 comments:
How many eggs? A little typo there to keep me from making a batch here, where bread ends accumulate freely. I like to do a savory blue cheese one sometimes, to accompany a roast.
ok, so......must pay closer attention....enjoy
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