This is a really easy recipe for bread pudding that has become a favorite at our house. This is especially tasty with fall approaching- served warm, ala mode.
Bourbon Cinnamon Bread Pudding
1 loaf of cinnamon bread (with or without raisins)
6 eggs
1 1/2 cups milk
1/2 cup half and half
1/2 cup brown sugar
2 T. Bourbon
2 t. vanilla
1 T. sugar
nuts (optional)
1 loaf of cinnamon bread (with or without raisins)
6 eggs
1 1/2 cups milk
1/2 cup half and half
1/2 cup brown sugar
2 T. Bourbon
2 t. vanilla
1 T. sugar
nuts (optional)
Butter a round baking dish. This one is about the size of a pie pan, but 5 inches or so deep.
Half the pieces of bread diagonally.
Start laying them in the pan in a spiral manner, fanning them out.
If you complete a layer on the bottom, just keep going creating a second layer.
Here is mine, two layers deep.
Mix all other ingredients except for the 1 T. of sugar and nuts and whisk until well blended.
Pour the mixture on top of the bread, trying to coat every piece.
Push on the bread occasionally (to submerge) as you let it sit for 15 to 20 minutes. Now is the time to preheat your oven to *350.
Right before popping it in the oven, sprinkle it with the T. of sugar and some nuts if desired. Bake for 45 minutes or until it becomes custard.
It will shrink slightly when cooled. Store in the fridge.
Serve warm with a scoop of vanilla ice cream or perhaps a dollop of whipped cream? Mmmmmmmm. Hope you enjoy!