Cooking with Pastor King: Bread Pudding
Before you begin, you will need:
1 loaf STALE French bread (or stale croissants), cubed or crumbled. You may use
other kinds of bread (but I do not recommend hot dog or hamburger buns), and
breads with high fiber or seeds may not be as appetizing. Cinnamon raisin bread is
a good bread because it already has several of the ingredients in the bread itself.
IF you use FRESH bread, use 1 LESS cup of milk in the recipe.
6 -8 cups crumbled bread
2 c. granulated sugar
1⁄2 c. unsalted butter, melted
3 eggs
2 tablespoons vanilla extract
1 c. raisins
1 c. shredded coconut
1 c. chopped pecans
1 tsp. cinnamon
1 tsp. nutmeg
4 c. milk (only 3 c for fresh bread)
Optional Whiskey Sauce:
1⁄2 cup unsalted butter
1 1⁄2 cups powdered sugar
2 egg yolks
1⁄2 cup Rum (or bourbon or brandy OR USE 2 tsp rum flavoring in 1/2 cup water)
Directions:
For the Bread Pudding:
Butter a 9 x 13 inch baking pan.
Set oven rack in lower third of oven and preheat oven to 350 degrees.
Combine all ingredients. Mixture should be very moist but not soupy (if it too soggy, sprinkle in a wee bit more crumbled bread).
Pour into the buttered dish and bake 1 hour and 15 minutes until the top is golden brown.
If you desire, serve warm with the Whiskey Sauce.
For Whiskey Sauce:.
With a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed.
Remove from heat and blend in yolks.
Pour in rum (bourbon or brandy, or the substitute) gradually, stirring constantly. Sauce will thicken as it cools.
Serve warm on warm bread pudding.