I love Bread Pudding......
I could stop here and say nothing more and post my favorite Best of the Best Recipe that I've been making for over 20 years.
However, I discovered another version that I later embraced , but my original is still my favorite.
Today, I decided to post both recipes and give you 2 options, my simple version and a more decadant one from The Neely's Celebration Cookbook by Pat and Gina Neely.
Terry's French Bread Pudding:
350 degree oven
10" Cast Iron Skillet
1 Day Old French Baguette, sliced
( I get the Baguette fresh, sliced, and let the slices dry overnight) This method is easier than trying to slice a day old Baquette.... either way works just fine!
4 C Heavy Cream
3 Eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins
In a large bowl, Mix:
Mix by hand
Place a 10"Cast Iron Skillet in a pre heated oven at 350 degrees
Melt the Butter in the pan and coat it well
Add the Batter
Bake for 45 minutes
Serve with either Rum or Brandy Sauce:
1 C Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Brandy or Dark Rum ( my preference for Rum is Mount Gay Eclipse Dark Rum) Use Bourbon for the Bourbon Bread Pudding Recipe that follows.
1 tsp Vanilla
Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Rum or Brandy
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla
Bourbon Bread Pudding
French Bread Pudding / Bourbon Bread Pudding / Rum, Brandy or Bourbon Sauce!
Here we go back to New Orleans.... with a Bourbon Street Flair!
Southern Bourbon soaked Brioche Bread in a delicious Bread Pudding.
2 TBS Butter + more for greasing the pan
10 C cubed Brioche Bread ( a 1lb. loaf)
1 C Chopped Pecans
4 C Half and Half
1 C Whole Milk
5 Eggs, beaten
1 C Packed Dark Brown Sugar
3 TBS Bourbon
2 tsp Pure Vanilla Extract
1 tsp Cinnamon
1/2 tsp Kosher Salt
1/4 tsp Grated Nutmeg
Butter a 9"X13" Casserole Dish and put the Bread in it
Sprinkle with Pecans
Half and Half
2 TBS melted Butter
Pour the Custard into the pan.
Stir it to coat the bread well
Let the Pudding sit for 1 hour
Bake at 350 degrees for 50 minutes or until puffy and set.
Remove and let it stand for 10 minutes before serving.
Serve with Bourbon Sauce and Whipped Cream
Peace in the Kitchen!