If you are using stale bread rather than fresh bread (which is the point of this pudding), make sure to have extra milk around, and let the bread sit long enough in the milk to get really moist and at least a few of the bread pieces should be a little soggy. The stale bread is going to soak up more liquid than fresh bread, and it needs more liquid and more time to do it in. I started with the recipe, but when the bread had soaked up everything and still wasn't very soft, I added more milk. (If the bread doesn't get soft and a little soggy, then the cubes will stay cubes throughout baking, and I like a pudding that's pudding-y, not cubed)
Also, I added a lot more cinnamon than the recipe called for. It might be that my cinnamon is dead and I need to get some fresh stuff, but I just go by taste anyway, rather than recipe, so, eh.
Oh, and I didn't make the sauce, cause I was out of Bourbon, but it really does make this pudding.
Bread Pudding With Bourbon Sauce
- 12 ounces French bread, cut in 1/2-inch chunks, about 6 cups
- 3 cups milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon, optional
- 1/4 teaspoon nutmeg, optional
- 1/8 teaspoon salt
- 2/3 cups raisins
- 2 tablespoons melted butter
- 1/2 cup butter (4 ounces)
- 1 cup sugar
- 1 egg
- 1/2 cup bourbon
PREPARATION:Place bread chunks in a large bowl; pour milk over. Stir a little to break the pieces up a little; let stand until all milk is absorbed. In another bowl, beat eggs, sugar, vanilla, cinnamon, nutmeg, and salt together.
Bake at 350° for about 60 minutes, or until set. Cool and cut into squares.
To make sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon. Remove from heat and chill thoroughly. Whisk before serving.
Makes 1 cup.