Monday, November 24, 2008

Bread Pudding

Not being a real Southerner (or even a fake one), I really have never used my stale bread for anything but croutons. But recently I've been baking a lot more bread than normal and my eating hasn't kept up (thankfully). So I've been storing all the stale bread in chunks in the freezer. I decided I was going to make bread pudding. I had no real understanding of how to make bread pudding, so I looked at about a billion different recipes to figure out a general concept of how this works exactly. I totally spaced taking a picture of this, and since I actually made it last week but forgot to tell you, it's now too late (until the next time, of course). It appears that most recipes use raisins, but I decided to use more fruit than just that. Anyway, I hope you enjoy!

4 cups bread cubes (I cut mine about 1"x1")
4 eggs
1/4 cup butter, melted
1/3 cup white sugar
1/3 cup packed dark brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1 large handful each: dried cherries, raisins, pecan halves


Heat oven to 350F. Grease 8x8 pan. Beat the eggs, then add all the other (except fruit, nuts and bread) and beat thoroughly. Fold in the bread, fruit and nuts. Bake for 1 hour. Halfway through the cooking, open the oven and press down the top of the bread (it will be poking out, and will still poke out of the mixture after you press it down, but not as much) with a spatula. Serve with sauce. Serves 9.

Whiskey Sauce

1 1/2 tablespoons whiskey
1/2 cup packed light brown sugar
2 tablespoons butter

Combine all ingredients in a small saucepan. Stirring, bring to a boil. Stop stirring once it comes to a boil and let it boil for 2 minutes.

2 comments:

  1. It sounds like a wonderful bread pudding. Picture or not, I can imagine it now. The addition of other fruits was a great idea! Keep cooking........

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  2. I have been wanting to try a bread pudding for a while now. They sound really good. Happy Thanksgiving!

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