Bread Pudding Recipe

From Dorothy McNett's Recipe Book.

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Bread Pudding

From Dorothy McNett's recipes at Make this and go ahead and sing along with John Denver's "Thank God I'm A Country Boy!" Serve this with whiskey or orange sauce...substitute brandied cherries, hazelnuts, pecans, dried cranberries, snipped apricots, etc. for seasonal buffet desserts.

1 10 oz. loaf of stale French bread, crumbled and cubed ( or any type of bread, 6-8 cups)
3 eggs
4 cups milk
2 cups raw sugar
1/2 cup unsalted butter, melted, or extra virgin olive oil
2 tablespoons vanilla
1 small apple, chopped (or dried apple slices)
1 cup raisins or currants
1 cup pine nuts
1 cup chopped walnuts
1 teaspoon cinnamon
1 teaspoon nutmeg

for the sauce:
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup bourbon or fresh orange juice

Preheat oven to 350 degrees. Butter a 9 by 13 inch baking dish and put the bread pieces in the dish. In batter bowl, whisk eggs and then whisk in milk, sugar, butter, and vanilla. Blend in fruits and spices. Pour into the baking dish and stir gently to distribute everything evenly. Mixture should be very moist but not soupy. Bake about 1 hour and 15 minutes, until top is golden brown. Serve warm with the following sauce.

In batter bowl, combine butter and sugar. Heat in microwave 1 minute, or until butter has melted and sugar is absorbed, adding 30 seconds and whisk well. Gradually whisk a little of the hot mixture into the egg yolks, and then incorporate. Cook 30 seconds. Whisk in the bourbon or orange juice. Sauce will thicken slightly as it cools, but should remain pourable. Serve warm with the pudding. Everyone loves this, and it is so easy to serve at a buffet. I always offer both versions of the sauce, intended to satisfy everyone's tastes, but have found that everyone takes a little of each.....some a lot more of one than the other.

Recipe created 1994-10-29.

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