Southern Bread Pudding
I remember mama Alice making this recipe using day-old bread (stale loaf bread) still it was so good. I switched it up when I grew up to French bread but left everything else the same. I remember mom fixing this dessert as a special treat after Sunday dinner. Food always tastes best when it's cooked with love. This dish is best served warm both the Bourbon sauce and the bread pudding. You can add raisins, and pecans to this dish, they are optional.
Bread pudding is a dessert dish that is made with day old or stale bread. You want to use a durable bread that can hold up to the custard. Brioche or French bread soaks in the custard and spices. That neutral base can take on the warm spices and custard to provide that soft center when baked filled with raisins. Topped with a warm bourbon sauce so decadent and satisfying. This dish won't disappoint those tastebuds at all.
Did You Know! Back in the 11th and 12th century England, where bread pudding originated the cooks could only afford to soak the stale bread in hot water before squeezing it dry, and then adding a mix of whatever spices and sugar they had on hand.
Frequently Asked Questions
How long can I keep bread pudding in the fridge?
Bread pudding will keep in the fridge up to 5 days if stored in an airtight container.
Can I freezer bread pudding?
In a properly seal airtight container, bread pudding can be stored up to 3 months. When you are ready to serve, place the frozen bread pudding in the refrigerator to thaw overnight.
How long can bread pudding sit out?
Bread pudding can be left at room temperature for a maximum of two hours
Ingredients
Stale bread- Stale bread is best for bread pudding because the dry bread absorbs more liquid from the custard in the dish, keeping the bread pudding moist as it bakes. If you don't have stale bread, you could bake the bread in a 250° oven for about 12 minutes, or until they are dry.
Half & Half, Heavy whipping cream- for a creamy custard and the best flavor use this combination
Eggs- give this dish structure and binds the custard
Granulated sugar- gives just the right amount of sweetness
Cinnamon and Vanilla extract- provides the pudding with a warm cozy elevation
Milk & egg mixture- I like to soak my mixture overnight but, allowing the bread to soak in the milk and egg mixture for 30- 45 minutes will work. The extra soaking time will yield a moist, flavorful bread pudding!
LET'S COOK!
Cut the stale bread into cubes. Add the cube bread and raisins to the casserole dish.
Whisk the custard mixture. Eggs, milk, sugar, melted butter, cinnamon, and vanilla extract.
Arrange cubes in the casserole dish, and pour the custard over the bread. Gently press the bread into the mixture to ensure the custard soaks into the bread.
Allow mixture to rest for 30-45 minutes or overnight. The extra soaking time will yield a moist, flavorful bread pudding.
Place casserole in a preheated oven at 350° for 45-50 minutes.
Bourbon Sauce
Combine butter and sugar in a small saucepan. Cook over medium heat, stirring frequently until sugar melts but looks thick.
Allow to cool just a bit and briskly whisk in until well blended. The color will turn a bright yellow.
Add 2 Tablespoons of Bourbon while warm to cook off the alcohol.
Bon Appetit, ENJOY!
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