The water bath retains the moisture of the bread pudding. Water bath is a must when making this bread pudding. Let the bread soak in the mixture overnight. I used Pepperidge Farm cinnamon raisin bread. Everyone loved it, specially the bourbon sauce. This recipe doubles quite nicely.Įxcellent. I thought the sauce would be bland, but paired with the bread pudding, it was simply divine. For the bourbon sauce, I used a very good bourbon and, as another reader had suggested, added some grated orange rind. I made this dessert for a New Year's Eve party, and used cinnamon swirl brioche-based bread from my local bakery, and added a cup of raisins that I had soaked in rum (the raisins were a tad dry, which is what I get when I buy too-big bags at Costco!). I made it ahead of time, popped it in the oven as we sat down to dinner and it was done and warm for dessert. I used Pepperidge Farm cinnamon raisin bread, subbed rum for bourbon and soaked the raisins in rum. I definitely will be making this Bread Pudding again.Įveryone loved this, even the Brits who have the highest expectations for bread pudding. Thank you for sharing this recipe and I do appreciate all of the others who gave their reviews too. The bread pudding has the right texture and the Bourbon Sauce is quite the accompaniment to this easy dessert. I do agree the 2 hour refrigeration time is necessary and so is the addition of boiling water in another baking pan. Instead of raisins, Sun-Maid's Mixed Dried Fruit (dried Apricots, Apples, and Plums). Instead of using cinnamon bread, I used day old extra crusty loaves (type used for roast beef sandwiches). Made the Bread Pudding for the first time. ![]() I would not change a thing-it was wonderful! Thank you so much. Made this recipe using Cinnabon bread (no raisins in our house). Served warm with warm bourbon sauce and ice cream. ![]() I mixed a bit of brown sugar, additional chopped pecans, softened butter & bourbon together and added to top before baking. I also added 1/2 cup Nestle semi sweet chocolate morsels & 1/2 cup raisins that had soaked in bourbon for an hour or so. After I cubed bread I placed on cookie sheet, set in 200 degree warm oven for 10 minutes, before adding to custard. I modified by using Italian Panettone boxed bread.
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