stormi’s famous bread pudding
This bread pudding recipe is AMAZING. I hated bread pudding until I tried this one. I joke it’s the best thing my mother-in-law ever gave me including my husband. LOL. I have become famous in my little town over this recipe and I don’t share my recipes. It is so easy and freezes well if you can’t finish the pan because this is one you keep going back for one more bite. I know you will enjoy it too!
yield
12 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For stormi’s famous bread pudding
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1 lgFrench bread loaf
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1 3/4 cgranulated sugar
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5 cmilk
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3 lgeggs
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1 tspvanilla extract
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1/2 tspalmond extract
- SAUCE
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2 stickbutter
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1 cheavy cream
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2 cgranulated sugar
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2 tspvanilla extract
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2 TbspCrown Royal whiskey
How To Make stormi’s famous bread pudding
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1Preheat oven to 350 degrees F and grease a 9x13 pan.
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2Tear bread into pieces and place in pan. I have used leftover croissants and rolls if I needed to use up bread in the freezer (thaw and dry out before).
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3Mix eggs, milk, sugar, vanilla extract, and almond extract. Mix well and pour over the bread. I make sure all bread pieces are covered.
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4Place in oven for 60 minutes or until set in the center.
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5In the last 30 minutes of baking, begin to make the sauce. In a large saucepan add butter, cream, and sugar.
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6Bring to a boil over medium-high heat and boil for 10 minutes.
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7Remove from heat and stir in vanilla and whiskey. It will bubble up high. Pour over hot baked custard. Make sure to use a flat edge to pull the baked custard away from the edges and let the sauce ooze around everywhere. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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