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We used to go to a restaurant in Newport Beach, California, that had the best bread pudding ever! ... When we moved to Texas, I spent about a year perfecting my own recipe, and I think it's even better than the original!
This is a bread pudding that's a little firmer, so it's cut in squares to serve ~ with an optional Caramel Bourbon Sauce to put over the top. NOTE: If you want a creamy VANILLA SAUCE instead, search my recipes for Gingerbread ~ or Grandmother's Mistake Vanilla Sauce ** |
unmolded
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Caramel Bourbon Sauce on side
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Cindy’s BREAD PUDDING with Caramel Bourbon Sauce
2 cups milk (I like unsweetened vanilla almond or cashew milk best)
1 egg........................................................................1/2 tsp. vanilla extract
1/8 tsp EACH salt AND ginger …...............…....... 1/4 tsp. nutmeg
1/4 tsp almond extract …...............……………......1/2 tsp cinnamon
1/2 cup sugar ~or~ 1/2 cup regular white Splenda (not baking blend)
4-6 slices soft white or egg bread, crumbled (including crust)
sliced almonds and/or raisins (I like golden raisins) ** OPTIONAL
***
Preheat oven to 325. Generously grease (or spray) a 1-1/2 quart casserole dish (I like a deep square Corningware).
Scald milk in saucepan or microwave. Whisk egg with the spices and sugar/Splenda. Whisk about 1/4 cup scalded milk into the egg mixture (to temper it); then whisk it all back into the rest of the scalded milk.
Put bread into casserole dish (with raisins and/or almonds, if desired) and pour milk mixture over it. Stir to coat all bread and push down a little to cover with milk. ** Set dish into a pan of about 1/2" hot water; bake for 1-1/2 hours.
Refrigerate until serving time. ** This can be spooned out of the dish, or invert the pudding onto a plate and cut into squares. Serve with Caramel Bourbon Sauce, if desired. ** Serves about 8-10
This can be made a day ahead. It keeps very well in the refrigerator (covered). HINT: If using raisins, soak them for about 1/2 hour in a small bowl, covered with Bourbon, before adding them.
CARAMEL BOURBON SAUCE:
1/2 cups sugar ……………………………….......……..2/3 cup water
2 tsp light corn syrup …………........……………....1/4 cup evaporated milk
1/4 cup half-and-half or cream ……........………1 TB butter
3 TB BOURBON
Sprinkle sugar in even layer in a large, heavy saucepan. Combine water and syrup; pour over sugar. Cook over med-high heat until sugar dissolves (about 4 minutes), whisking gently. Cook another 20 min. or until golden (do not stir).
Remove from heat. Gradually stir in milk, cream, and butter using a long-handled wooden spoon (mixture will bubble vigorously). Cook over low heat until mixture is smooth, stirring constantly. Remove from heat; stir in Bourbon. Serve warm over bread pudding (Mixture thickens as it cools.)
***
EASY CARAMEL BOURBON SAUCE (also sugar-free, except for sugar in bourbon):
1/2 cup bourbon
1/2 cup caramel ice cream syrup (can be sugar-free)
Put them into a large (about 4 cup) microwave-proof glass container ~ microwave on high about 1 minute; whisk. It should be clear and syrupy. If it needs to be heated longer, heat for another 30 seconds and whisk again. It will thicken as it sits and cools.
***
OPTIONAL SAUCE: Just drizzle CARAMEL ICE CREAM TOPPING over it
2 cups milk (I like unsweetened vanilla almond or cashew milk best)
1 egg........................................................................1/2 tsp. vanilla extract
1/8 tsp EACH salt AND ginger …...............…....... 1/4 tsp. nutmeg
1/4 tsp almond extract …...............……………......1/2 tsp cinnamon
1/2 cup sugar ~or~ 1/2 cup regular white Splenda (not baking blend)
4-6 slices soft white or egg bread, crumbled (including crust)
sliced almonds and/or raisins (I like golden raisins) ** OPTIONAL
***
Preheat oven to 325. Generously grease (or spray) a 1-1/2 quart casserole dish (I like a deep square Corningware).
Scald milk in saucepan or microwave. Whisk egg with the spices and sugar/Splenda. Whisk about 1/4 cup scalded milk into the egg mixture (to temper it); then whisk it all back into the rest of the scalded milk.
Put bread into casserole dish (with raisins and/or almonds, if desired) and pour milk mixture over it. Stir to coat all bread and push down a little to cover with milk. ** Set dish into a pan of about 1/2" hot water; bake for 1-1/2 hours.
Refrigerate until serving time. ** This can be spooned out of the dish, or invert the pudding onto a plate and cut into squares. Serve with Caramel Bourbon Sauce, if desired. ** Serves about 8-10
This can be made a day ahead. It keeps very well in the refrigerator (covered). HINT: If using raisins, soak them for about 1/2 hour in a small bowl, covered with Bourbon, before adding them.
CARAMEL BOURBON SAUCE:
1/2 cups sugar ……………………………….......……..2/3 cup water
2 tsp light corn syrup …………........……………....1/4 cup evaporated milk
1/4 cup half-and-half or cream ……........………1 TB butter
3 TB BOURBON
Sprinkle sugar in even layer in a large, heavy saucepan. Combine water and syrup; pour over sugar. Cook over med-high heat until sugar dissolves (about 4 minutes), whisking gently. Cook another 20 min. or until golden (do not stir).
Remove from heat. Gradually stir in milk, cream, and butter using a long-handled wooden spoon (mixture will bubble vigorously). Cook over low heat until mixture is smooth, stirring constantly. Remove from heat; stir in Bourbon. Serve warm over bread pudding (Mixture thickens as it cools.)
***
EASY CARAMEL BOURBON SAUCE (also sugar-free, except for sugar in bourbon):
1/2 cup bourbon
1/2 cup caramel ice cream syrup (can be sugar-free)
Put them into a large (about 4 cup) microwave-proof glass container ~ microwave on high about 1 minute; whisk. It should be clear and syrupy. If it needs to be heated longer, heat for another 30 seconds and whisk again. It will thicken as it sits and cools.
***
OPTIONAL SAUCE: Just drizzle CARAMEL ICE CREAM TOPPING over it
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