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Recipe : Entry # 8553
Angela Bradley
(334) 215-2372
Recipe Title
Bread Pudding
Recipe Theme
April: Easter lunch
Clarke-Washington EMC
12-14 cups cubed stale French bread
1 tablespoon butter
2 cups heavy cream
4 cups milk
6 large eggs
1 ¾ cup brown sugar
4 ½ teaspoons vanilla
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
½ cup raisins
Preheat oven to 350 degrees. Place bread in a large bowl. In a separate bowl, combine cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins. Whisk, pour over bread, let sit 30 minutes. Pour in buttered casserole dish and bake 50-60 minutes.

Whiskey Sauce
½ cup milk
½ cup sugar
2 tablespoons cornstarch
¾ cup bourbon or rum
Pinch of salt
2 tablespoons butter

In a heavy saucepan over medium heat, combine cream, milk and sugar. Pour ¼ cup bourbon (or rum) and cornstarch into a small bowl. Whisk to create a slurry, pour the slurry into the sauce. Bring to a slow boil, reduce heat and simmer 5-10 minutes. Stir in butter, salt and remaining bourbon or rum. Drizzle over bread pudding.