Melissa Tate TX

Nancy’s Bread Pudding

Servings: 16 to 20 | Prep time: 20 min. | Bake time: 1 hr. | Total Time: 1 hr. 20 min.

Ingredients: Bread Pudding: 1 loaf of brioche style bread, cubed (I used French bread)
| 3 ½ cups milk | 6 eggs | 3 cups sugar | 2 Tbsp. vanilla | 2 Tbsp. cinnamon | 2 sticks butter, sliced Bourbon Sauce: 1 cup heavy cream | 2 cups sugar | 1 stick butter | ¼ cup bourbon

Directions: PREHEAT the oven to 350°. In a casserole dish, combine milk and cubed bread. This mixture should be very wet, and the amount of milk will vary slightly depending on what kind of bread you use. WHISK eggs, sugar, and vanilla together and pour over bread, soaking cubes. Top everything with sliced butter and cinnamon. BAKE at 325° for 30 minutes. After 30 minutes, remove bread pudding from the oven and stir to incorporate all ingredients. RETURN to the oven and bake another 30 minutes. With about 10 minutes left of baking, start to prepare your bourbon sauce. COMBINE heavy cream, sugar, and butter in a saucepan. BRING to a boil, remove from heat, then add the bourbon and stir. Bread pudding is ready when the bread tips are golden brown, and the middle has minimal movement when the pan is moved from side to side. Once done, pour half of the bourbon sauce on top of the entire bread pudding. SERVE with a fruit compote of your choice (I used blueberry) spread onto a plate, then top with warm bread pudding, to finish pour on more bourbon sauce.

Tips & Tricks: Top with vanilla ice cream for a real treat.