Jackdaw Bread Pudding Recipe
House-made bread pudding served with whiskey vanilla ice cream and whiskey roasted caramel apple
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread Pudding
Method
Preparation
Prepare the Bread
Preheat your oven to 350°F (175°C). Tear the day-old bread into bite-sized pieces and place them in a large mixing bowl.
Make the Custard
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
Combine and Soak
Pour the custard mixture over the torn bread and gently fold to combine. Allow it to sit for about 15 minutes so the bread can soak up the custard.
Bake the Pudding
Transfer the mixture to a greased baking dish and bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown.
Serve
Let the bread pudding cool slightly before serving. Serve warm with whiskey vanilla ice cream and whiskey roasted caramel apples.
