Best Bread Pudding in the World

One of the finest desserts in the Gulf South is traditional bread pudding served warm with whiskey sauce. It only takes about thirty to forty minutes to put together, plus forty minutes in the oven. Bread pudding recipes have been around for centuries and it’s been said that the confection originated as a way to use up stale bread. Day-old French bread is still a listed ingredient in modern recipes, but if you’re up against the clock, there’s no law against using fresh bread. So I present to you the recipe for the best bread pudding in the world.

TIPS:

• A good bread pudding will include a dried fruit. Traditionally the recipe requires raisins, but you will find that dried cherries add a distinctive flavor.
• The secret to making a smooth whiskey sauce is to be sure the butter has softened by warming to room temperature. Then mix it into your powdered sugar in small increments.
• The whiskey sauce will bring many complements. If you prefer to avoid alcohol, you can substitute light cream for the whiskey. But the whiskey sauce really completes the recipe.
• While the bread pudding is baking, pour yourself two fingers of bourbon over a single cube of ice in a cocktail glass. Read a book and take a sip or two.

Bread Pudding

[one_half padding=”0 5px 0 0″]1 qt. cubed day-old French bread
2 cups milk
1/2 stick butter
1/2 cup cubed pineapple
2 eggs, beaten[/one_half][one_half_last padding=”0 0 0 10px”]
1/2 cup dried cherries
1/4 tsp. salt2 tsp. vanilla
1/2 cup brown sugar
1  tsp. cinnamon
1  tsp. nutmeg[/one_half_last]

Makes six servings.

Add the milk and butter to a saucepan and melt the butter over low heat. Separately, combine the bread, pineapple and dried cherries. Add the milk and butter to the bread. Mix thoroughly and allow to stand until the milk is absorbed (about 15-20 minutes). If there is any liquid left unabsorbed after 20 minutes, drain it off through a colander and return the solids to the bowl. In a separate bowl, combine the brown sugar, salt, spices, vanilla and beaten eggs.  Mix thoroughly and pour over the bread. Mix well. Prepare a greased 1-1/2 qt. baking dish and pour the bread mixture into it. Bake at 350 degrees for 40 minutes. Serve while still warm with whiskey sauce on the side.

Whiskey Sauce

1/4 cup bourbon
1/2 stick butter
2 cups powdered sugar

Allow the butter to stand at room temperature until it softens. Cream together the butter and powdered sugar, making sure that that there are no lumps. Slowly beat in the bourbon. The amount of bourbon may be adjusted until the sauce has the desired fluidity.

Photo credit: the author