Monday, December 8, 2014

Bourbon Bread Pudding

I know what you're thinking.  Aubrey's on a baking-with-bourbon kick.  But the truth is, it's the season of potlucks and big family meals.  Since I've been eating bread pudding pretty much whenever I see it on a dessert menu, I decided to try my hand at making it at home... with the help of my Back in the Day Bakery cookbook of course, because it doesn't let me down.

The best part about the internet is, when I was wondering if I could make ahead the recipe for a work potluck, I was able to tweet to the bakery and get a response!  Thursday night work yields Friday evening bread pudding, y'all.

Cutting up the bread was the most labor-intensive part; I used ciabatta because that's what the bakery uses.  I think next time I might cut smaller pieces (I did 2-inch pieces like the recipe recommended) because I wanted the liquid to come over the top of the pieces.  It was kind of fun making the custard and glaze to pour over the top.  I omitted the raisins (most of the people I was baking for don't like them) and I sprinkled cinnamon sugar over the top after baking.

When I refrigerated the pudding, the bread soaked up all the liquid, so it had me worried.  But in the end, it baked up just find and was perfectly moist!  I recommend serving it warm.  The recipe is for a 13x9 dish, which ended up being too big for the small party I was attending... so this is best served for a huge group!  I also wonder if it could be done in a muffin pan, so you could make little individual bread puddings to serve at a fancier meal.

This recipe was tasty; I'd make it again for a big group, maybe even for a brunch vs. a dinner.

Happy baking!

Bourbon Bread Pudding: Get the recipe!

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  1. Never apologize for baking, cooking with (or drinking) bourbon! Honestly it goes with everything. My family adds it to chess pie, green beans, salmon and the list goes on and on.

  2. Baking with bourbon is always acceptable. Be on a bourbon baking kick.

  3. Alcohol and carbs make me happy.


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