I love this recipe because it is a humble recipe, but it just wins every competition for dessert.
You will make anybody happy with this dish…even for those of us with Celiac. It is completely viable to use gluten free bread with this recipe! So do it!
Here ya go:
- 1 loaf of gluten free bread, white bread, wheat bread, french bread….whatever you want to use. Bread is bread.
- 1 1/2 cups golden raisins
- 4 cups milk
- 3 eggs
- 2 cups sugar
- 1 1/2 cup Powdered sugar
- 1 stick butter
- a dash of bourbon or vanilla
How to Make this Baby:
Preheat the oven at 350F
Dice the bread into a large bowl.
In another bowl, add the eggs, milk, spices, vanilla, milk and raisins. Mix this together until it is pretty blended.
Pour this on top of the bread and use a spatula to softly squish the bread down. You need the bread to have soaked up the liquid, so leave it alone for about 5 minutes.
Now, here is where I do it differently: I have found that people don’t like a piece of a loaf…they actually enjoy an individually portioned desserts much more. Then you don’t have to worry about “I would like a big slice, but I don’t want to actually ask for a big slice…so please give me a little slice.” That is silliness. Get your large muffin tin and use that instead. It just makes the dish so much more enjoyable and personal, it will enhance the experience 100%.
Put a large baking cup liner in the muffin tin and spray them with Pam. Then fill the cups to the brim with the bread pudding. Put this in the oven for about 50 minutes at 350F
This is super easy and quick to make. Take the butter and put it in the microwave for 20 seconds, just to soften it. Then add the powdered sugar and whisk it in until it is smooth. Slowly pour in the bourbon or vanilla while you’re whisking. Put in the refrigerator until you’re ready to use it.
After the bread pudding is done cooking and has cooled a little bit, spoon on the hard sauce.
This is a dish that warms the soul. It is humble and honest, unpretentious and yet amazing.