| Yield: | Makes 8 servings |
Ingredients
- 1 tablespoon butter
- 12 medium eggs, beaten
- 2 cups heavy cream
- 2 tablespoons pure vanilla extract
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 4 ounces day-old French bread, sliced 1 inch thick (see Note)
- Whiskey Sauce (see below)
- 1 1/2 cups heavy cream
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1/3 cup sugar
- 1/3 cup bourbon
Instructions
- Preheat the oven to 250 degrees F.
- Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
- Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that’s what you’ve decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you’re unsure whether it’s done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
- Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 767 |
| Total Fat | 47 g |
| Saturated Fat | 27 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 1 g |
| Sugar | 62 g |
| Protein | 12 g |
| Cholesterol | 392 mg |
| Sodium | 220 mg |
Reviews
This is my go-to bread pudding recipe, however, I have tweaked it to make it my own: I use day old croissants sliced in half horizontally – and use sufficient amount to fill casserole dish a couple of layers. I also use dried tart cherries instead of raisins – I even marinate the dried cherries in a little grand Marnier or bourbon (zap for 10 seconds in microwave) – then let them sit a bit to plump, drain (reserve liquor for another use) and layer between croissants. Otherwise cooking times are perfect and this pudding with the whiskey sauce is delectable.
I don’t know what is wrong with this recipe, but it is a lot of custard to very little bread. We trusted this recipe and made it as written. It was goopy and didn’t taste cooked. Too much custard. The sauce was atrocious – all bourbon and no subtlety. Please try a different recipe.
I have made this recipe four times now and every time I have made It everyone loves it and ask when I am going to make it again.. I also use a cuban bread with the recipe turns out great. Will keep using and sharing the recipe.