Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Serves: 4 to 6
A must-have recipe this season. Sarah’s Bread Pudding is a simple dessert that captures everyone’s heart in a bite!
5 thick slices of my bread recipe, torn into pieces
1/4 c bourbon whiskey
1-pint heavy whipping cream
1 tbsp Mexican vanilla
1/4 c brown sugar
2 tsp cinnamon
1 tsp nutmeg
Milk to add, see directions
3 tbsps real butter, cut
raisins 1/2 c (optional)
2 tbsps melted butter
1 c powdered sugar
1 tsp Mexican vanilla
2 to 4 tbsps hot water
Step 1: Apply cooking spray in a casserole dish.
Step 2: Tear up the bread and put them into the prepared casserole dish.
Step 3: Add in the whiskey, vanilla, brown sugar, egg, whipping cream, nutmeg, and cinnamon. Stir until well mixed.
Step 4: Drop dollops of butter on top of the mixture.
Step 5: Add enough milk just to slightly submerge the bread mixture.
Step 6: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 7: In a shallow 9 x 13-inch pan with water, put the pudding and bake in the preheated oven for about an hour. Once done, carefully remove the dish our of the pan with water and onto the stove. With oven mitts, take the pan with very hot water out of the oven.
Step 8: Bake the oven for another 15 minutes in the oven until set and golden brown. Ba careful not to overcook the pudding or it will dry out. We like our pudding to be moist, and a bit browned.
Step 9: To make the glaze, combine the melted butter, a cup of powdered sugar, and a teaspoon of Mexican vanilla. Slowly add in the water 1 to 4 tablespoons at a time and stir until you reached a nice pourable glaze. Pour this over the pudding and allow the glaze to soak in.
Step 10: Serve the glazed pudding warm. Enjoy!
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