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Author Notes: Bread Pudding is identified with New Orleans cuisine, although cooks all over the country have adopted it as their own. This is an adaptation of the recipe my Mom made when I was growing up. We liked it so much sometimes she made it for birthday cake! —ChefJune
for the Pudding:
- 8 ounces stale bread (choose French, Italian or (best of all) Challah)
- 2 cups whole milk
- 3/4 cup organic cane granulated sugar
- 2 extra-large eggs
- 1 tablespoon Bourbon Madagascar vanilla extract
- 1/2 cup dried tart cherries
- 11/2 tablespoon unsalted butter, melted
for the Sauce:
- 1 cup organic cane granulated sugar
- 1 extra-large egg
- 4 ounces (1 stick) unsalted butter, melted
- 1/3 cup blended Scotch whisky (I used Chivas Regal)
- 1/2 cup pecans, toasted and coarsely chopped
- Break the bread into pieces and soak it in the milk. Squeeze the bread with your hands until well mixed. Add 2 beaten eggs, sugar, vanilla and cherries, and stir well.
- Heat oven to 350 degrees F.
- Pour the 1 1/2 tablespoons of melted butter into the bottom of a heavy pan (about 4 1/2 x 8 x 3 inches). Pour the bread mixture into the pan. Bake for about 45 minutes or until the pudding is firm and a knife inserted in the middle comes out clean.
- Let the pudding cool. To make the Butter-Scotch Sauce, cream the sugar and 1 egg. Add the melted butter and stir until the sugar is dissolved. Stir in the Scotch. When all is well blended, stir in the toasted, chopped pecans.
- When ready to serve, pour the sauce over the pudding, and heat under the broiler.
- This recipe was entered in the contest for Your Best Stale Bread
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best Pudding
- This recipe was entered in the contest for Your Best Bread Pudding (Sweet, not Savory)
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast