Sometime during the last year, Bread Pudding has gone from being one of my least favorite desserts to one of my favorites. It seems to be on the menu at just about every restaurant we go to and I find myself ordering it again and again. There’s a lot of variation in both consistency and sweetness level among bread puddings. One of my favorites is Queen City Q’s Bread Pudding which resembles french toast more so than the typical formless bread pudding.
Bread Pudding is a dessert I never ate as a child. My father is a self-proclaimed bread pudding hater. Ask him if he’d like some bread pudding and you’re bound to get a “Why would I want to eat soggy bread?” out of him. He’s convinced that restaurants use the bread that’s returned in the bread basket to make their bread pudding.
Bourbon Molasses Bread Pudding was my first attempt at Bread Pudding at home. It was very good, but I’m still searching for a knock-your-socks-off bread pudding recipe.
Bourbon Molasses Bread Pudding
- 1 (1-pound) loaf French bread, cut into 1-inch pieces
- 6 cups whole milk
- 6 large eggs
- 1 1/4 cups sugar
- 1/4 cup bourbon
- 3 tablespoons molasses
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Bourbon-Pecan Sauce (recipe follows)
- Vanilla ice cream
- Preheat oven to 350 degrees. Coat a 13X9-inch baking dish with nonstick cooking spray. Set aside.
- Spread bread cubes out on a large rimmed baking sheet. Bake for approximately 15 minutes, or until dry. Let cool.
- In a large bowl, whisk together milk, eggs, sugar, bourbon, molasses, vanilla, salt, and cinnamon. Add bread and stir well.
- Pour mixture into prepared pan. Gently press down on bread with a spatula to completely submerge it in the milk mixture. Cover and let stand for 30 minutes.
- Bake until golden brown and a knife inserted near center comes out clean, about 55 minutes. Let cool 30 minutes before serving. Serve topped with Bourbon-Pecan Sauce and ice cream, if desired.
Bourbon Pecan Sauce
- 1 1/4 cups firmly packed dark brown sugar
- 1/2 cup butter
- 1/3 cup bourbon
- 1/3 cup water
- 1/8 teaspoon salt
- 1 cup chopped pecans, toasted
- In a large saucepan, combine brown sugar, butter, bourbon, 1/3 cup water, and salt. Bring to a boil, stirring constantly. Reduce heat to low and simmer 5 minutes. Remove from heat and stir in pecans.
Recipe Source: Taste of the South