I love bread pudding. No idea why. My parents never made it and I don't remember eating it growing up, I've just always liked the idea of it. This recipe is for bread pudding with an extra kick (a kick that can be omitted easily).
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Step 1: BoM
Stale bread (challah, brioche, french bread, etc.)
2-4 beaten eggs (how many eggs you use depends on how eggy you like your pudding)
1-1 1/2 c cream/milk
1 tsp cinnamon
2 tbs butter (melted)
1/2-3/4c white/brown sugar**
1 tsp vanilla extract
*To taste. Start on the low side and increase up to 1/4 cup.
**I prefer to use more brown sugar than white in bread pudding.
Step 2: Prep
Preheat oven to 375 and tear bread into small pieces and place in baking dish. Pour melted butter over the bread.
In a small dish, pour in raisins and cover with bourbon. The raisins will eventually soak up the bourbon. This is completely optional.
Step 3: Mix
Mix eggs, sugar, milk/cream, cinnamon, vanilla, and bourbon (if you don't want bourbon soaked raisins) in a bowl until well combined. Add nuts.
Step 4: Bake
Pour mixture over the bread. Use a fork to carefully push down the bread so that it soaks up/is covered by the mixture.
Bake for 30-45 minutes, or until the bread springs back up after being gently pushed with a fork. Cover the bread pudding with tin foil for the first half of baking and then uncovered for the rest of the baking time.