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The Better Bread Pudding: A Story In Three Bites

April 04, 2013

Generally when I make bread pudding it's generally because I want something from my dad. I find that in his sugar induced haze he generally isn't too resistant to giving me what I want (like this beauty). Some may call it manipulation I call it a fair trade agreement. 
I love how the texture is like a really dense, moist hydrated cake. Oh and don't get me started on the rasins that absorb the liquid. NOM!
{Bite 1}
{Bite 2}
{Bite 3}
I was very proud of how the bread pudding came out, but I was in LOVE with the sauce, a heavy cream, dulce de leche, and Cinnamon Spice Kahlua. I made quite a bit more than needed and it works wonderfully in milkshakes, as a cake filling, or drizzled over ice cream.


1½  loaves french bread
4 tablespoons melted butter
1½ cups whole milk
1 cup raisins

¾ cup white sugar
¼ cup brown sugar 
5 beaten eggs
2 tspns vanilla extract
1 tspn ground cinnamon
½ tspn nutmeg
½ tspn salt

for bread pudding
1. Mix ½ of melted butter with milk, white sugar, eggs, vanilla, cinnamon, nutmeg and salt
2. Cut bread into 1 inch cubes and place into foil covered pan (for easy removal)
3. Pour egg mixture over bread and toss lightly until bread absorbs significant portion of mixture
4. Gently mix in rasins
5. Pour remainder of melted butter over bread and sprinkle with brown sugar
6. Bake in 350°F oven for 1 hour
7. Remove from oven and allow to cool for 30 minutes
8. Remove bread pudding from pan by lifting foil
9. Cut into desired serving size and serve with dulce de leche sauce

for dulce de leche sauce
2 cups heavy whipping cream
3 tbspn Cinnamon Spice Kahlua (or Hazelnut Liquor)
¾ cup of gently warmed dulce de leche

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