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
Ingredients
- 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
Directions
-
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.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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