Classic Bread Pudding
 
 
Author:
Ingredients
  • 5 cups day old challah bread, cubed into 1 inch pieces
  • 2 eggs
  • 2 Tbsp vanilla
  • 2 cups whole milk
  • 1 cup sugar
  • 2 Tbsp melted butter, cooled
  • pinch of cinnamon
  • pinch of salt
  • ¼ cup chopped pecans
  • Whiskey Cream Sauce
  • ¼ cup sugar
  • ½ stick of butter
  • ¼ cup heavy cream (heaping)
  • ⅛ cup Jack Daniels
  • pinch of salt
Method
  1. The bread needs to be somewhat dried out, so if it is not old bread that is already dried out cut the bread into cubes and bake on a sheet pan in a 275 degree oven for about 10-15 minutes or so until the cubes are lightly toasted. Allow to cool. Place in a baking dish (approximately 8x10 in size). The bread should fit tightly in the baking dish.
  2. Preheat oven to 325 degrees.
  3. In a large bowl, whisk eggs, melted and cooled butter, vanilla and milk. Add the sugar and mix until incorporated. Pour liquid over all the bread cubes, pressing the bread down slightly to ensure most of the bread is covered with the liquid. Scatter chopped pecans over the top and place in the oven to cook for approximately 45 minutes until golden brown and puffed. It will soon deflate, don't worry, that's normal.
  4. While the bread pudding is cooking, start on the whiskey cream sauce. Basically just add all the ingredients into a small saucepan over medium low heat and cook, stirring until everything is melted and gently boiling. Remove from heat and use when needed. You might need to reheat this mixture a bit and stir again. If there is any leftover sauce, store in the refrigerator and reheat gently.
  5. Portion out the bread pudding into bowls and drizzle the whiskey cream sauce over the top. I like to just moisten the bread pudding with the sauce, not drench it. If you prefer to have your bread pudding soaking in the cream sauce you might want to double the sauce recipe.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2014/11/23/classic-bread-pudding/