Bread And Butter Pudding With Dried Cherries Recipe
Bread pudding made in large, individual muffin cups, served with vanilla ice cream and caramel whiskey sauce
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Ingredients
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Bread Pudding
Caramel Whiskey Sauce
To Serve
Method
Prepare the Bread Pudding
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Muffin Cups
Grease a muffin tin or individual ramekins with butter to prevent sticking.
- 3
Mix the Base Ingredients
In a large mixing bowl, combine the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, and ground cinnamon. Whisk together until smooth.
- 4
Add the Bread and Cherries
Tear the day-old bread into bite-sized pieces and add it to the mixture along with the dried cherries. Stir gently to combine, ensuring the bread is well coated.
- 5
Let it Soak
Allow the mixture to sit for about 10 minutes so the bread can absorb the liquid.
- 6
Fill the Muffin Cups
Spoon the soaked bread mixture into the prepared muffin cups, filling each about 3/4 full.
- 7
Bake
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Prepare the Caramel Whiskey Sauce
- 8
Make the Caramel
In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar has melted and turned a golden brown color.
- 9
Add Cream and Butter
Once the sugar is caramelized, slowly add the heavy cream and butter (be cautious as it may bubble up). Stir until smooth and well combined.
- 10
Finish with Whiskey and Vanilla
Remove from heat and stir in the whiskey and vanilla extract. Let cool slightly.
Serve the Dish
- 11
Plate the Pudding
Remove the bread pudding from the muffin tin and place each piece on a serving plate.
- 12
Add Ice Cream
Top each portion with a scoop of vanilla ice cream.
- 13
Drizzle with Sauce
Generously drizzle the caramel whiskey sauce over the bread pudding and ice cream before serving.
