Cherry Bourbon Bread Pudding
From c2max 8 years ago
- 1 hr to make
- Serves 6
Excluding 'resting' time for the pudding, this dessert can be eaten warm from the oven within an hour! It's tasty, simple and great for both experienced AND new cooks! I'm not typically a bread pudding fan but I tried Nancy Fuller's food network recipe and then tweaked it to be my own. Read more I'm now a happily-coverted bread pudding eater. I serve mine with creme anglaise drizzled over the top but you can use a vanilla sauce, vanilla-bourbon sauce, extra bourbon-soaked cherries or whatever you like! See less
Ingredients
- 8 oz. french, brioche or white bread, torn into small pieces shopping list
- 1/2 c + 2 TB sugar shopping list
- 3 large eggs shopping list
- 1 1/2 c whole milk (I use 1/2 eggnog, 1/2 milk blended together) shopping list
- 1/2 TB cinnamon shopping list
- 3/4 tsp vanilla shopping list
- 3/4 tsp almond extract shopping list
- 1/2 tsp kosher salt shopping list
- 4 TB melted, unsalted butter shopping list
- 3 TB bourbon (or cherry liqueur) shopping list
- 1 can tart cherries, drained well (approx 2 c) shopping list
- Sparkling Sugar for topping the bread pudding (optional) shopping list
How to make it
- Preheat the oven to 375. Grease a 1.5-2 quart baking dish well.
- Whisk the sugar, eggs, eggnog (or milk or combination thereof), spices, melted butter and bourbon until blended well. Place the torn pieces of bread into a large bowl. Pour the whisked ingredients over the bread. Using a rubber spatula, gently toss the ingredients together to ensure the bread pieces are all coated well. Once everything is well coated, gently fold in the drained cherries, blending everything well once again.
- Pour the mixture into the greased bake dish. COVER AND LET THE MIXTURE REST ON THE COUNTER FOR 30-60 minutes before baking.
- After the resting period, sprinkle the sparkling sugar on top (if you're using it) and bake at 375 for about 45 mintues or until the top is golden and slightly puffed. (A toothpick inserted into the middle should come out fairly dry, showing a few slight wet crumbs. Cook longer if necessary.)
- Cool completely OR serve warm with a cold creme anglaise or a vanilla sauce or vanilla-bourbon sauce. Enjoy!
People Who Like This Dish 5
- NadineM Mississauga, Canada
- californiadreamin Cape Cod, Massachusetts
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- midgelet Whereabouts, Unknown
- c2max Bville, Georgia
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