Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 4 Eggs (large) 1 cup 237ml Whole milk 1 cup 237ml Whipping cream 1/4 cup 49g / 1.7oz Sugar 1 teaspoon 5ml Vanilla extract 1 Salt 4 cups 640g / 22oz Day-old cinnamon-raisin bread with crusts - cut 1/2" pieces 1/2 cup 73g / 2.6oz Pecans - toasted, chopped Bourbon Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally. Preheat oven to 375 degrees. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with Bourbon Sauce. This recipe yields 6 servings.


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