A Boozy Date Bread Pudding

February 22, 2017
0 Ratings
  • Serves 4-6
Author Notes

Bread Pudding is one of my favorite deserts and this one incorporates the sweet taste of Dates with the boozy flavor of Triple Sec. —Mark Reed

What You'll Need
  • Bread Pudding
  • 1/2 pound French Bread
  • 14 ounces Heavy Whipping Cream
  • 2 ounces Triple Sec
  • 1/2 teaspoon All Spice
  • 1/2 teaspoon Coriander
  • 1/2 cup Sugar
  • 4 Egg Yolks
  • 1 cup Chopped Dates
  • Raspberry Sauce
  • 6 ounces Raspberries
  • 4 ounces Triple Sec
  • 4 ounces Sugar
  1. Bread Pudding
  2. Mix Triple Sec, Heavy Whipping Cream, Yolks, Coriander and All Spice into a large mixing bowl.
  3. Add Sugar and mix well.
  4. Add Chopped Dates to mixture.
  5. Tear up bread into about 1 inch pieces and add to mixture. Mix well so that everything is coated completely in the mixture.
  6. Pour everything into an 8x8 Pyrex dish and let sit for 30 minutes. Preheat the oven to 325 degrees
  7. Bake for 30 minutes.
  8. Let rest for 15 minutes and begin the Raspberry Sauce for on top.
  1. Raspberry Sauce
  2. Add all ingredients to pot, stir to mix and begin cooking on high heat.
  3. Continue to stir and break apart the raspberries as they begin to boil.
  4. Reduce the the heat to medium and continue to stir until the sauce has reached an nice syrupy consistency.
  5. Remove from heat and strain to remove any seeds.
  6. Pour over servings of the bread pudding and serve.
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