The Bread Pudding door has been opened


Until recently, it was the somewhat elusive bread pudding. I used to think, “Will I be lucky enough to be eating lunch somewhere that has this dessert on the menu?” It’s usually not even listed as a regular item. It’s the sort of dessert that happens when various lines intersect at one point, or when certain ingredients arrive at a precise state of ripeness or doneness so long as conditions allow. Bread pudding is made when one has excess bread, eggs, or milk, or when one wants a particular comfort food/indulgent taste experience. Before this past Sunday Bread Pudding was not even in my repertoire, it seemed out of reach and at the whim of others but I couldn’t have been more wrong. I was home family and it was the last meal we would have together before they left for a trip to Ireland. I decided we needed a memorable dessert to set the occasion and bread pudding had been on my mind for at least a week since I had brought home this beautiful braided loaf of challah bread.

This recipe, which is Inspired by a recipe from Simply Recipes (which was inspired by a recipe from the Bon Ton Cafe in NOLA) is just what you need for comfortable and delectable deliciousness. The authentic style Bourbon sauce was not to be messed with but I totally modified the rest of the dish to suit my own somewhat healthy tastes and non-milk drinking family. Ready?

First things first! Soak a cup of raisins in enough Fireball (or whiskey of choice) to cover them. Use a flat container to get more surface area. I soaked mine for a few hours and they sucked up most of the Fireball. Don’t worry, they will give it back to you when you eat them.

Second: Pre-heat the oven to 350 degrees and get the 9″ by 13″ casserole dish baking ready with canola spray or coat with butter.

Get the bread soaking in the milk in a big bowl.

3/4 of a loaf of challah bread cut into approx 1 inch cubes (use whatever yummy bread you want, if it’s not challah or a sweet type of bread you may want to add more sugar to the egg mixture)

2 1/2 to 3 cups of unsweetened vanilla almond milk (Blue Diamond)

Mix in this Egg mixture:

2 eggs (free range-the happy grass grazing hen kind)

1 1/2 tablespoons vanilla extract

1/4 tsp allspice

1/4 tsp cinnamon

3/4 cup sugar

Go ahead and pour it all into the casserole dish and pop it into the oven for 30 – 40 minutes. Keep checking it after the 30 minute mark and move it to the top rack of the oven to get it to the level of brownness that you want. The edges of the bread pudding will come away from the sides of the dish when it’s done.


While the bread pudding is baking make the bourbon sauce.

Bourbon sauce:

1 Stick’a butta

1 cup’a suga

3/4 – 1 cup of whisky or bourbon (don’t go too cheap now)

1 egg

Get the first 3 all melty and simmerin’ and whisk in the egg but don’t let it bubble or it will likely start to cook the egg, remove from heat. My first time this started to happen a little bit but I saved it just in time and the sauce still tasted great.

Lastly, go ahead and drizzle some of the Bourbon sauce over the Bread Pudding to finish.

Proudly dish it up!


 Bon apetit!

Meow that the bread pudding door has been opened, I can’t wait to see what kind I’ll make next. I’m thinking banana or pumpkin, or maybe a savory breakfast type of bread pudding. The possibilities are endless. YUM!




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