Bread pudding
Ingredients
- 600-700g french loaf or sourdough bread (approx 5-6 cups)
- 5 large eggs
- 3/4 cup heavy cream
- 1 cup milk (1% or 2%)
- 1/2 cup melted butter
- 1 1/2tsp vanilla extract
- 1/2tsp almond extract
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2tsp cinnamon
- 1/4tsp salt
- 1 1/2tbsp bourbon or brandy (Note 1)
- 1/4 cup heavy cream (Note 2)
Directions
- Cut bread into 1" cubes and place in a large lidded casserole dish (Note 3).
- Melt butter in a microwave-safe bowl and let it cool while completing the below.
- In a large mixing bowl, whisk together eggs, heavy cream, milk, vanilla and almond extracts, white and brown sugar, cinnamon, and salt. Mix until fully combined.
- Stir in the cooled butter, then add bourbon or brandy. Pour the mixture over the bread, ensuring all cubes are well coated. Cover and refrigerate for 2 to 4 hours.
- Preheat oven to 350°F. Bake the dish uncovered for 40–60 minutes, or until a toothpick inserted into the center comes out clean & top is golden (Note 4).
- Let cool slightly, pour 1/4 cup heavy cream over the top, drizzle with caramel, and serve!
Notes
- Depending on what you use, it will alter the flavour - I did brandy because I had it on hand, but bourbon would be lovely.
- You will pour this on top once the pudding is done baking, it’ll make sure it keeps moist. You can also while it is still warm drizzle on the caramel from page 49.
- The dish I used was a deep 3 litre capacity corning ware casserole dish - you could also use a lasagna dish approx 11x8, cover with tinfoil when placing in the fridge, and adjust cook time by taking off 10-15 min.
- I used a long kebab skewer, by “clean” it’s meant that it comes out without looking like there is wetness.
