Bourbon Bread Pudding



About: I am a teacher outside of Boston and I love making cool stuff! Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English, Social Studies, and S...

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.

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