What to do with left over Bread or Bread going stale ? You make Bread Pudding ! The sky’s the limit with this – so have fun!!!
1 loaf French bread, about 14 ounces
- ▢4 cup (960ml) whole milk
- 1 C raisins
- 5 large egg
- 1½ cup (300g) granulated sugar
- 2 tablespoons (26g) vanilla extract
- ¼ teaspoon (0.5g) allspice
- 1-1 ½ teaspoon (2.5-4g) cinnamon, ground
- ½ teaspoon (1g) nutmeg, ground
- ½ teaspoon salt
- 2 tablespoon (28g) unsalted butter, softened
Preheat oven to 350℉/175℃.
Cut the bread into 1-inch cubes. Pour the milk into a large bowl and add the bread cubes. Use your hands to press all the bread into the milk until all pieces are covered.
- Add eggs, sugar, vanilla, allspice, cinnamon, and nutmeg to a separate medium bowl.
- Beat the egg mixture until thoroughly combined and pour it over the bread mixture. Then add the whiskey-soaked raisins. Stir very gently with a wooden spoon, making sure the bread pieces don’t break apart.
- Take softened butter using a paper towel or cloth and spread it around a 9×13 pan.
- making sure to coat the sides and bottom. Alternatively, use a spray.
- Pour the bread pudding mixture into the pan and bake for 30-40 minutes. When done, the pudding should be slightly brown, and the edges should start to pull away from the sides. Let it cool for 10 minutes before serving
- 4 tablespoon (56g) unsalted butter
- ½ cup (120g) heavy cream
- ⅓ cup (66g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- ¼ teaspoon (1.25g) salt
- 3-4 tablespoon (45ml – 60ml) spiced rum
- Combine butter, heavy cream, brown sugar, granulated sugar, salt, and rum into a small saucepan over medium heat and simmer until sauce thickens; it takes about 10 minutes.
- The sauce will continue to thicken as it cools. If it gets too hard, add a tablespoon of heavy cream or milk to thin it out.
- Pour immediately over bread pudding and serve.