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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 20 |
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This bread pudding is perfect for serve during the holidays, but it's delicious any time of the year. Because it serves 20, it's great as part of a buffet or to take as part of a potluck. The recipe is from a December 1985 issue of Bon Appetit magazine, in the Cooking for Friends section. Soaking time for bread is not included in prep time. Ingredients:
4 tablespoons unsalted butter, room temperature (1/2 stick) |
24 ounces french bread, crusts trimmed, broken into chunks |
4 cups milk |
6 eggs |
3 egg yolks |
3 cups whipping cream or 3 cups half-and-half |
2 cups sugar |
1/4 cup bourbon |
1/4 cup dark rum |
2 tablespoons brandy |
1 cup seedless raisin |
2 teaspoons ground nutmeg |
Directions:
1. Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
2. Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
3. Preheat oven to 350 degrees.
4. Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
5. Add raisins and stir until combined.
6. Divide mixture between 2 prepared dishes, spreading evenly.
7. Sprinkle each with 1 teaspoon nutmeg.
8. Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
9. Bake until knife inserted in center comes out clean, about 1 hour.
10. Serve pudding warm with vanilla ice cream or whipped cream, if desired.
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