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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Cannot for the life of me remember where this came from but I know it's good! Bread pudding is one of our favorite desserts of all time.. Enjoy. Be sure to see the Sour Cherry/Amaretto addendum at the end. Ingredients:
2 cups milk |
1/2 cup raisins |
1 1/2 cups heavy whipping cream |
1 cup sugar |
1/4 cup dark rum |
2 teaspoons vanilla extract |
pinch of nutmeg |
4 large eggs |
1 pound loaf artisan bread, preferably sourdough, in 1 squares |
Directions:
1. Preheat oven to 325 degrees F.
2. Butter a 9 -square baking dish.
3. In a medium saucepan combine the milk and raisins over medium heat until milk is very warm but not boiling.
4. Pour into a large bowl and whisk in the cream, sugar, rum, vanilla and nutmeg.
5. Whisk in the eggs until smooth.
6. Stir in the bread, making sure all pieces are submerged.
7. Let stand at room temperature until most of the liquid is absorbed.
8. Spoon mixture into the prepared pan and cover with foil.
9. Set the baking dish in a shallow roasting pan.
10. Place pan in oven and pour hot water halfway up sides of pudding dish.
11. Bake for 30 minutes OR until the center is a little wobbly.
12. Remove the foil and continue to bake 20 minutes more.
13. DO NOT OVERBAKE.. pudding will set up as it cools.
14. Cool for 15 minutes on a wire rack.
15. Serve warm or cold.
16. **SOUR CHERRY AMARETTO BREAD PUDDING
17. Substitute 1/2 cup sour cherries for raisins.
18. Reduce vanilla extract to 1 1/2 teaspoons.
19. Add 1/2 teaspoon almond extract.
20. Substitute 1/4 cup Amaretto for the rum.
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