Here’s what happens when you’re a food blogger. You go through all your photos of some delicious tasting treat (ahem, bread pudding) that you can’t wait to share with the world, upload these photos to your blog, post the first one and then go, “Oh, my gosh. I can’t write this blog right now. I absolutely have to eat this bread pudding right now, diet be damned.” And then you turn off the computer and grab a loaf of bread… because you can.
And that’s how I found myself eating bread pudding for breakfast, even though I just told myself that the next sweet thing I would make absolutely had to be chocolate based and even though I already had these in the fridge to eat and even though it meant using some powdered milk because I ran out of regular milk. I’m not lying when I say that this recipe is an absolute wonder. Thank God for The Pioneer Woman and her magnificent blog. Without her, I would never have given bread pudding a chance.
best ever bread pudding (with whiskey cream sauce)
a slightly healthier variation of the recipe on www.thepioneerwoman.com
4 1/2 cups sourdough or other artisan bread, cubed into bite sized pieces
1 cup + 2 tbsp sugar
2 tbsp vanilla extract
2 1/2 cups milk
1/2 cup pecans, chopped
whiskey cream sauce*
1/2 cup sugar
4 tbsp butter
1/4 cup cream
2 tbsp whiskey
Preheat the oven to 325 and place your baking rack in the center of the oven. Layer the bread cubes in an 8×8 inch baking dish.
In a batter bowl, mix together all the remaining bread pudding ingredients except for the pecans. Pour over the bread cubes and sprinkle the pecans on top.
Bake the bread pudding for 1 hour, or until the custard is set and the bread cubes have browned.
While the bread pudding is cooling a bit, combine the ingredients for the whiskey cream sauce in a saucepan over low heat until butter is melted and sugar is dissolved. Ladle the sauce over individual servings of bread pudding.