viola's bourbon sauced bread pudding
This is an updated version of my mother Viola's time honored dish. She used carnation milk and black raisins. I am using golden raisins and half and half for a creamier texture.
prep time
20 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 - french bread loaf, stale
- 16 ounces pineapple tidbits
- 16 ounces golden raisins
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 2 cups sugar
- 3 large eggs, beaten
- 1 quart half and half
- 1 stick butter
How To Make viola's bourbon sauced bread pudding
-
Step 1Preheat oven at 400 degrees. Cube stale French bread and set aside.
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Step 2Beat eggs and half and half until well blended. Add vanilla and cinnamon.
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Step 3Gradually add in sugar until well blended.
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Step 4Take t and tablespoons of butter coat the bottom of the baking dish. Melt the remaining butter and drizzle over the bread.
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Step 5Saturate the bread with the milk mixture. Fold in the raisins and pineapple. Let stand for a few minutes before baking.
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Step 6Bake for 50 minutes at 400 degrees. Serve warm with bourbon sauce.
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