Lise's Ol' Fashioned Bread Pudding
6 slices of toasted fresh bread, lightly buttered, broken into pieces (I used Italian, use your favorite)
2 slices of fresh bread, broken into pieces
3 tbsp butter
1/2 cup whole seedless raisins (you can omit them or chop into bits if you prefer)
1/2 tsp cinnamon + 1/3 tsp nutmeg, mixed together
1/3 cup sugar
2 3/4 cups whole milk (use 3 cups if you prefer it "wet", we like ours less moist)
1 tsp vanilla
sprinkling of raw cane sugar
Putting it together:
It'ss important to use bread that is somewhat dry when making this recipe; most recipes call for day old or stale bread (a good use of this bread in that case). I prefer to toast and butter some of the bread, it gives a little different texture to the pudding; the rest of the bread is not toasted or buttered. This combination gives the pudding a beautiful creamy and crispy texture.
You need just enough bread to cover the bottom of a buttered 9x13 baking dish. First break the toasted slices and layer the bottom of the pan. Then break the fresh slices and place it in between the toasted pieces, filling in all the gaps. Dot the top with any butter that wasn't used to butter the toast.
Now sprinkle the bread with the cinnamon/nutmeg mixture, making sure to get some on all the pieces. Then sprinkle the raisins all around.
Mix the eggs and sugar, then add the milk and vanilla (this is your custard).
Pour the custard mixture over the bread, again being sure to moisten every piece. It may look like you don't have enough custard...
When the hour has passed, sprinkle raw sugar all over the top.
Place the pan inside another pan, and pour hot water into the second pan (be sure not to splash your bread pudding), creating about a 1 inch water bath (this helps cook the pudding evenly).
Place the pans into a 350 F degree oven for about 60 minutes. It will be done when a knife inserted half way between the center and the edge comes out clean.
And then, I had to do it...not because the bread pudding wasn't good enough, but because bourbon sauce sounds perfectly decadent on a foggy day like today. I didn't take pictures of the ingredients, but here is the recipe, not mine, it's Chef Nick Sundberg's of Beaumont Inn, Kentucky.
1 cup granulated sugar
6 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon (or more!) Bourbon
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla
In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm. The sauce gets bubbly and a beautiful light brown color...
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,
Great pictures! I'm just not a big fan of bread pudding, just send the the bourbon!!!!!
We'll take 2 large helpings, please. Hugs!
Aw Patti, you're missing out...but sounds like you would love the bourbon sauce...surprisingly wonderful!
Dad, you and Donald would love it, sooo good. Hugs back!
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