Bread Pudding Recipe
challah bread + cinnamon + bourbon creme anglaise + blueberry + blackberry + candied pecans + powdered sugar
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Ingredients
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Bread Pudding
Bourbon Crème Anglaise
Method
Bread Pudding
- 1
Prepare the Bread
Preheat the oven to 350°F (175°C). Cut the challah bread into 1-inch cubes and place them in a large mixing bowl.
- 2
- 3
Combine and Soak
Pour the wet mixture over the bread cubes, ensuring all pieces are well-coated. Let it soak for about 30 minutes, stirring occasionally.
- 4
Add Berries
Gently fold in the blueberries and blackberries into the soaked bread mixture.
- 5
Bake the Pudding
Transfer the mixture to a greased baking dish and bake for 45-50 minutes or until the top is golden brown and a knife inserted comes out clean.
- 6
Bourbon Crème Anglaise
- 7
Heat the Cream and Milk
In a saucepan, combine the milk and heavy cream. Heat over medium heat until just below boiling, then remove from heat.
- 8
- 9
- 10
Cook the Mixture
Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- 11
Add Bourbon
Remove from heat and stir in the bourbon. Let cool before serving.
