Our Daily Bread…today…Southern Style Bread Pudding!

Give us, this day…’Our Daily Bread’.

I thought I would share some of  ‘Our Daily Bread’ that Poppy and I enjoy! Today we enjoyed bread pudding…Southern Style!

I make bread every week for  Poppy’s lunches.  I made too many loaves last week so I decided to make some bread pudding. What a great thing leftover bread is!

This is such a simple but delicious dessert and I can’t believe I didn’t like it when I was a kid!

What was I thinking?

I have made Southern Style bread pudding, many times, with whiskey sauce, but never with buttermilk (in the whiskey sauce). I am loving this one! It is wonderful! I am so happy that my Brother-In-Law left his Jack Daniels at my house! He won’t miss it, right? I might have to make him some of this when he comes back to get his whiskey! I made some oh so delicious gravy with it once too. Hmm…I might be in trouble!

The Recipe for Southern Style Bread Pudding…from the Range:

I used 11 cups bread crumbs…combination of  whole wheat/oat bread and a couple of leftover rolls from Easter.

5 cups milk (canned and whole milk combined)

4 extra large eggs

2  teaspoons vanilla

1   c. granulated sugar

1  1/2 teaspoons cinnamon

dash of salt

3/4 cup pecans, chopped (and additional nuts to sprinkle over the top…about 1/4 to 1/3 cup)

3/4 cup raisins

To Make:

Preheat oven to 350 degrees.

Butter the bottom of a 9 x 13 in baking pan.

Tear the bread into medium and small pieces and place in a large bowl. Mix sugar, dash of salt and cinnamon together and mix into bread crumbs. In a separate bowl, mix together…milk, beaten eggs  and vanilla and pour over bread crumbs. Mix well, allow the bread to soak up the liquid for 5 – 10 minutes.  Fold in pecans and raisins. Pour into prepared baking pan. Sprinkle with a light layer of pecans . Bake at 350 degrees…for 30 -40 minutes…or until lightly browned and a knife inserted in the center comes out clean.

Serve warm with Bourbon Sauce

Recipe for Bourbon Sauce:

1  1/2 cup Granulated sugar

9 T. Butter

3/4  cup Buttermilk

2 -3 Tablespoons Bourbon / Whiskey (I used Tennessee Whiskey)

3/4 teaspoon baking soda

1  1/2 T. white Corn Syrup

1  1/2  teaspoon vanilla

Melt the butter in a small saucepan. Add all other ingredients and boil for one minute. Let set for a little while before serving (it will thicken up a bit).

Drizzle over bread pudding and…if you like, ice cream.

(I discovered a new flavor of  Breyer’s Ice Cream…Vanilla Caramel. It accompanies this dessert quite nicely!)

Poppy…and I…approve!