Bread Pudding with Whiskey Glaze (The Pacific Standard)

It only took me 25 years to try bread pudding, crazy I know! My mom has been making bread pudding for years, but me being the picky eater I am would always turn my nose up at it. Talk about a poor judgement on my part, because now I am officially hooked! Apparently this recipe is where all the magic steams from (with a few changes).

Ingredients: Bread Pudding

2 eggs
2 Tbsp melted butter
2 Tbsp vanilla
2 1/2 C milk
2 C sugar
3 1/2-5 cups Raisin bread, cut into 1-inch cubes

Directions:
Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissolved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

Ingredients: Whiskey Glaze

1/2 C sugar
1 stick butter
1/2 C cream
1/4 C Jack Daniels

Directions:
Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

Enjoy,

Birdie

Kelly Fordon

Bread Pudding with Whiskey Glaze