Tuesday, April 25, 2017

Bread Pudding

Bread Pudding

This is my twist on the traditional New Orleans dessert. I use whole wheat sandwich bread because I have it on hand and it adds a little nutrition with the whole grains but sliced french bread would be the most authentic option.


-2.5 cups milk
-4 eggs
-2 Tbsp butter, melted
-3 Tbsp whiskey, bourbon or rum
-1 Tbsp vanilla
-1/4 tsp salt
-1 tsp cinnamon
-2 c sugar
-1/2 c raisins (optional)
-1/4 c chopped walnuts or pecans (optional)
-10 slices bread, cut into bite sized chunks

In a medium bowl, whisk together milk through cinnamon. Add sugar and whisk again. Stir in remaining ingredients. Pour into a greased 13 x 9 dish and bake at 350 for 40-50 minutes, until set but still moist.


-1 stick butter
-1/2 c sugar
1/4 c whiskey, bourbon or rum

While pudding bakes, combine sauce ingredients in a small pot. Bring to a low boil, reduce heat and simmer 10 minutes, stirring often. Once pudding is baked pour sauce over top and serve warm.

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