If you weren’t aware, The Renaissance Man and I did not have your typical wedding. We eloped, then my parents threw us a big party a few months later.
This big party was thrown at our favorite bar’s patio, and our favorite bluegrass band played. We also didn’t have a traditional cake. We had the bar’s signature bread pudding instead.
I have been searching for a recipe for this bread pudding since we moved. The problem is, this particular bar routinely wins awards for it’s food, and the bread pudding is no exception.
A few weeks ago, I found a recipe that sounded pretty close. And after tweaking a few things, it really was about as close as I’m going to get. So, if you want to get a feel for how our wedding reception was, or just want an amazing dessert, try this bread pudding.
- 5 C. bread, cut into cubes
- 4 C. scalded milk
- 1/2 C. granulated sugar
- 1/4 C. brown sugar
- 1 Tbsp. butter
- 1/2 tsp. salt
- 4 eggs, beaten
- 1 tsp. vanilla extract
- 1 C. granulated sugar
- 1/2 C. butter
- 1/2 C. heavy cream
- 1 tsp. vanilla extract
- 2 Tbsp. Southern Comfort (or whiskey. Or rum.)
Step 1: cut the bread into cubes. I found that 3/4 a loaf of regular old white bread was plenty.
Like the mood lighting? The power went out while I was cutting the bread. Fortunately it came back on about an hour later.
Step 2: Scald the milk. If you don’t know what that means, just heat the milk in a saucepan until foam starts to form, like this:
Step 3: meanwhile, mix together the beaten eggs, sugars, butter and vanilla together. Once the bread has soaked up all the milk, pour this mixture over it, and mix it together well, stirring gently to avoid turning the whole thing into a bowl full of mush.
Pour the whole thing into an 8×13″ pan.
Step 4: Bake the bread pudding at 325 degrees for an hour and twenty minutes. Once it’s done, let in cool in the pan on a wire rack. While it is cooling, make the sauce.
Step 5: A note on the sauce. Please do not skip the sauce. This sauce will change your life. Please, do yourself a favor and make it. And then eat it.
In a saucepan melt the 1/2 C. of butter, 1 C. granulated sugar, heavy cream, vanilla, and Southern Comfort (or whiskey. Or rum). Bring it to a boil, then reduce the heat to low, and cook for three more minutes. Stir it frequently to prevent scorching. Once it has cooked for three minutes, remove it from the heat. Cut and serve the bread pudding drenched in the sauce while the sauce is still hot.