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
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!)