{"id":6495,"date":"2020-12-24T21:28:50","date_gmt":"2020-12-25T02:28:50","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=6495"},"modified":"2023-06-22T12:56:52","modified_gmt":"2023-06-22T17:56:52","slug":"bread-pudding","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=bread-pudding","title":{"rendered":"Bread Pudding"},"content":{"rendered":"

Bread Pudding<\/h2>\n

Ingredients<\/h3>\n
\n
BREAD PUDDING<\/div>\n
1<\/span> <\/span> loaf French bread, cut into 1-inch squares (about 6-7 cups)<\/span><\/div>\n
1<\/span> qt<\/span> whole milk<\/span><\/div>\n
3<\/span> <\/span> eggs, lightly beaten + whites<\/span><\/div>\n
2<\/span> cups<\/span> sugar<\/span><\/div>\n
2<\/span> tbsp<\/span> vanilla\u2026I add a bit more<\/span><\/div>\n
1<\/span> cup<\/span> raisins (soaked overnight in 1\/4 cup bourbon); soaking is not required<\/span><\/div>\n
1<\/span> cup<\/span> coconut<\/span><\/div>\n
1<\/span> cup<\/span> chopped pecans, toasted<\/span><\/div>\n
½<\/span> tsp<\/span> cinnamon<\/span><\/div>\n
½<\/span> tsp<\/span> nutmeg<\/span><\/div>\n
3<\/span> tbsp<\/span> unsalted butter, melted<\/span><\/div>\n
BOURBON SAUCE<\/div>\n
½<\/span> cup<\/span> (1 stick) butter, melted<\/span><\/div>\n
1<\/span> cup<\/span> sugar<\/span><\/div>\n
1<\/span> <\/span> egg<\/span><\/div>\n
1<\/span> cup<\/span> Kentucky Bourbon whiskey<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
BREAD PUDDING<\/div>\n
\n
\n

Preheat oven to 350\u00b0F.<\/p>\n<\/div>\n<\/div>\n

\n
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Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350\u00b0F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.<\/p>\n<\/div>\n<\/div>\n

\n
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Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.<\/p>\n<\/div>\n<\/div>\n

BOURBON SAUCE<\/div>\n
\n
\n

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. <\/p>\n<\/div>\n<\/div>\n

\n
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Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
\nI always think it need a lot more bourbon\u2026just like salt too\u2026if you spill some drink a shot!<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7918,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[56],"class_list":["post-6495","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-desserts"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/6495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6495"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7918"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6495"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=6495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}