Bread Pudding Recipe

This year our family congregated here and enjoyed great food, games, conversation and a Christmas celebration together. One of the desserts I prepared was Bread Pudding. The original┬árecipe is based on one from the famed Bon Ton Cafe in New Orleans. I made it my own by adding leftover scones, muffins, and breads. The sauce is loaded with bourbon and is delicious! Obviously, this isn’t a kid friendly recipe but was enjoyed by the adults this holiday! My eyes sparkled as my son Nathan watched me make this and my heart was happy as we enjoyed this dish together. Hope you enjoy it too!

Bourbon Sauce:
1/2 cup butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

Bread Pudding:
about 6-7 cups of leftover chocolate chip scones, zucchini bread, pecan coffee cake, banana nut muffins, date nut bread, oatmeal bread or french bread.
1 quart milk
3 eggs, lightly beaten
2 cups sugar
2 Tablespoons vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tablespoons butter, melted

Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly until mixture thickens. Do not allow to simmer, or it may curdle. Which in bourbon to taste (this was the fun part!). Remove from heat. Whisk before serving. The sauce should be soft, creamy and smooth.

Bread Pudding: Preheat oven to 350 degrees. Soak the bread in milk in a large mixing bowl. Press with spatula until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins in to the mixture.

Pour butter into the bottom of a 9 x 13 baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Joy and Jim Fischer, Innkeepers/Owners
“Let the warmth of the firelight surround you!”