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This bread pudding recipe is the easiest I’ve ever made. Simply combine milk, sugar, and eggs with bread cubes before baking. Spices and raisins steeped in whiskey can be added to make it especially delicious. When I describe this bread pudding to my dad, he usually gets this confused and joyful expression in his eyes since it’s so amazing!
Making Simple Overnight Oats Although there is a lot of bourbon in the sauce (Becca claims Bon Ton’s has even more), you are welcome to reduce it. The recipe note includes instructions for preparing a bourbon-free, kid-friendly version of the sauce and bread pudding.
Describe Bread Pudding. Stale bread is simply diced and mixed with milk, sugar, eggs, raisins soaked in bourbon, and spices before being cooked to make bread pudding. The end result resembles the creamy center of a stack of French toast.
The sauce is what transforms bread pudding into a genuinely delectable treat. You may top the pudding with caramel, vanilla, or a thick sauce like the one made with bourbon whisky in this recipe.
removing the simple bread pudding from the white casserole.
Making Simple Bread Pudding
Take stale bread that is at least a day old as a base. When absorbing the custard mixture, stale bread absorbs it easier while maintaining its structure. Fresh bread frequently crumbles and mushes. If you don’t have stale bread, you may dry out some fresh bread by heating cubes of it in the oven.
Bread should be cut into cubes and soaked in a combination of milk, sugar, eggs, raisins, and spices that have been infused with bourbon. Everything should be moved to a casserole dish before being baked for 35 to 45 minutes. When the edges of the bread pudding begin to brown and peel away from the pan’s sides, it is finished.
How to Prepare the Sauce for Bread Pudding Make the sauce while the bread pudding bakes. In a small saucepan over low heat, melt butter and stir in sugar and an egg. Just before it thickens, take the sauce from the heat and whisk in the bourbon.
To keep the sauce warm until you’re ready to serve, cover it and set it near the heat.
A casserole dish with bread pudding within is seen from above. Cambrea Bakes Preparedness Techniques Up to a day before baking, you can arrange the bread pudding in the casserole dish. Refrigerate it under a cover until you’re ready to bake. While your oven is preheating, let it warm on the counter before continuing to bake as usual.
Keep in mind that the interior of the bread pudding will get softer and more custard-like as it soaks longer.
Making the Best Bread Pudding: Some Tips Here’s what to do if all you have is fresh bread: Bread should be cut into cubes and placed on a baking pan. The bread cubes should be heated in the oven at 200°F for around 10 minutes, or until they are dry to the touch but still pale in color. Follow the recipe exactly as directed. Use a rustic Italian or French loaf: For this dish, use an excellent quality rustic loaf of bread rather than pre-sliced bread. The bread will hold up better than ordinary sandwich bread, allowing you to cut larger chunks. Before beginning this dish, soak the raisins in whiskey. Give them a one to two hour soak. Even better, soak them a day or two in advance.
Avoid being tempted to increase the heat when cooking the sauce. The egg in the mixture may curdle as a result of this. If your sauce does curdle, try mixing it in a blender until it’s completely smooth. a plate stack with a serving of simple bread pudding on top. Cambrea Bakes Recipe Modifications You can omit the raisins entirely or substitute them for any other dried fruit you want, such cranberries or cherries. Additionally, you may stir in some chocolate chips or add up to a cup of chopped nuts like pecans, hazelnuts, or walnuts.
Instead of bourbon, soak the raisins in water for a non-alcoholic alternative. Replace the bourbon in the sauce with 1/2 cup of water, 1 tablespoon of vanilla essence, and 2 teaspoons of cider or white vinegar. Before beginning with this dish, get the raisins soaking in the bourbon. Even better, soak them a day or two in advance.
You want to use a little bit of dry bread. If the bread you are using is fresh, lay it out on a sheet pan and bake it for 10 minutes at 200°F.
Bread pudding ingredients are as follows:
100 g raisins 1 loaf of French bread, cut into 1-inch cubes, at least a day old (about 6-7 cups) 4 mugs of milk Three big eggs Sugar, two cups Vanilla extract, two teaspoons 1/8 cup bourbon whiskey Allspice, 1/8 teaspoon 1/4-5 teaspoons of cinnamon 3 teaspoons of melted butter Applied to the bourbon sauce:
1 stick of butter, melted to 1/2 cup One sugar cup One big egg A half-cup of bourbon whiskey (less or more to taste)
Method Raisins should be soaked by combining them with 1/4 cup bourbon in a small basin. For one to two hours, cover and soak. During this time, the raisins ought to absorb the majority of the bourbon.
When they are finished soaking, there could still be some bourbon in the bowl. For the greatest bread pudding recipe, soak the raisins. Warm up the oven: the oven to 350 degrees Fahrenheit.
Place the milk in a sizable mixing basin, and then add the bread pieces to soak in the liquid. With your hands, press the bread into the milk until it is thoroughly covered. (The milk may not completely saturate the bread.)
Making bread pudding by soaking bread in a milk mixture. To the egg mixture, add: Whisk the eggs in a separate basin, then add the sugar, vanilla, allspice, and cinnamon. Pour the milk and bread mixture over top. Raised in bourbon, add the raisins. Gently blend by stirring.
SMALL TIP If you have any leftover bourbon soaking liquid after draining the raisins, feel free to add some or all of it to the mixture of eggs and milk, depending on your preferences.
bread cubes are added to the egg mixture to make bread pudding. a glass dish filled with ingredients for bread pudding. Bake after transferring to the pan: Butter should be melted and poured into a 9 x 13-inch baking dish. Butter should be well coated on the pan’s sides and bottom. In the baking pan, pour the bread milk and egg mixture.
Bake for 35 to 45 minutes at 350°F, or until the liquid is set. When the sides of the pudding begin to brown and peel away from the pan’s edge, it is ready.
To demonstrate how to prepare bread pudding, a white casserole dish is filled with bread pudding that is ready to bake.
View from above of a casserole dish with a simple bread pudding.
Creating the bourbon sauce
Make the bourbon sauce while the bread pudding is baking. In a medium saucepan over low heat, melt the butter. Whisk in the sugar and egg after adding them. Cook the mixture slowly over low heat while stirring continuously until it becomes thick enough to coat the back of a spoon, then turn off the heat.
Avoid letting the mixture boil! (Or else the sauce will separate. By the way, if your sauce curdles, simply remove it from the heat and puree it until smooth.)
To taste, whisk in the bourbon. Before serving, whisk once more. The sauce ought to be silky, smooth, and creamy.
Serving advice: Spoon the bourbon whiskey sauce over the bread pudding to taste.
The optimum time to serve bread pudding is immediately after baking. However, leftovers can be reheated in the microwave and stored in the refrigerator for up to five days.
To reheat, microwave each serving for one minute at a time until well heated. The individual slice and the sauce may both be warmed together.
We do not advise freezing bread pudding since it does not freeze well.