I have several bread pudding recipes that we love, and I can’t tell you which is my favorite. I carried this one to an event this week and, as usual, it received RAVE reviews! You can make it with or without the whiskey sauce. Quite often, I leave out the whiskey, but the crowd seems to like it best when it is included.
When this recipe becomes one of your favorites, you will be able to adjust amount to suit your taste and the size of your crowd. AND if you live in the Central Texas area, this recipe is Vera’s new signature recipe on Friday nights at The Set.
2 Tablespoons melted butter
2 Tablespoons Vanilla (I use Mexican.)
2 Cups Milk (If you want more moisture increase by 1/2 cup.)
2 Cups Sugar
2 Cups Bread (I like sourdough or leftover hot rolls, but I’ve used everything except light bread. Of course, I pull it into small pieces.)
Pecans to taste (I actually omit the nuts quite often.)
Preheat oven to 325 degrees.
1. Beat eggs and slowly add the butter and sugar.
2. Continue beating in vanilla and milk.
3. Stir in pecans by hand if you are using.
4. Stir in bread by hand until it is completely soaked.
5. Pour into buttered baking dish. I usually use a buttered casserole, but you want to use a dish that has sides as tall as you want your pudding to be.
6. Bake for about an hour, but begin checking after 45 minutes. Obviously, the longer you cook, the dryer the pudding will be. If you want it to slice with a knife, you will need to cook longer, and you probably will want to only use 2 cups of milk. I usually keep it moist and spoon it into serving dishes.
1/2 Cup Sugar
1/2 Cup Butter*
1/2 Cup Heavy Cream
Whiskey, to taste
1. Put all ingredients except whiskey in a sauce pan. Heat until melted.
2. Add whiskey. I’d start with a couple of tablespoons and taste. I have seen people use as much as 1/4 of a cup, but that is way too strong for my taste.
3. Bring all ingredients to a rolling boil, stirring constantly.
4. Spoon over individual servings.
*I do know people who use less butter so again, you will need to taste.