BREAD PUDDING (BONNIE'S)
The photo is my own, and so is this humble recipe.
- thick slices of my bread recipe, torn into pieces
- cup bourbon whiskey
- pint heavy whipping cream
- tablespoon mexican vanilla
- cup brown sugar
- teaspoons cinnamon
- teaspoon nutmeg
- milk to add, see directions
- tablespoons real butter, cut
- optional : raisins 1/2 cup
- pouring glaze:
- tablespoons melted butter
- cup powdered sugar
- teaspoon mexican vanilla
- 2 to 4
- tablespoons hot water
Use Pam to spray your casserole dish. Use 2 1/2 to 3 quart size.
Tear up the bread into pieces into the dish. Add all of the ingredients: bread, whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon and nutmeg. Add raisins if you want them. (Do not add the glaze ingredients.) Gently mix until well combined. Dot the top with the butter cut into small pieces. Add just enough milk to bring it almost to the top of the bread mixture, but not covering it.
Preheat the oven to 350 degrees. Place the pudding in a shallow 9X13 pan of water and place in the oven. Bake for one hour. Carefully remove the dish from the pan of water and set on the stove. Using mitts, remove the VERY HOT pan of water. Be careful not to spill it on yourself! Put the pudding back in the oven on the rack for 15 minutes or until golden brown. It should be set. Do not overcook or it will dry it out. The pudding should still be moist, but lightly browned, like my photo.
Make a pouring glaze of 2 tablespoons, melted butter, 1 cup powdered sugar, 1 teaspoon Mexican vanilla and add water gradually 1 to 4 tablespoons and stir until you have a nice pourable glaze. Pour that all over the pudding and let it soak in. Serve warm. Enjoy!
I use the leftover bread from my recipe:
White Bread -- Feather Light! It makes terrific bread pudding!