This will be cookbook #67!
on my slow, very slow countdown of my own
personal cookbook shelf.
I will be linking up to
I am also very excited to have found:
I need all the help I can get to keep on my cookbook challenge.
I really love this cookbook. It has gorgeous pictures and it really full of
old-fashioned, from scratch, goodness.
They have a recipe for homemade 'snowballs'... the pink coconut covered chocolate cakes with cream in the middle that we all used to buy from Hostess? Well, they make homemade ones that look great!
But, I decided to make their bourbon bread pudding.
I have no excuse really.
I don't even like bread pudding.
I think it's weird to put a bunch of old stale bread into a custard and eat it.
It's all mushy and.... mushy.
I don't like it.
Until.... I tasted this one.
And I thought I went to heaven.
It could have been the bourbon glaze of course, but truly it was warm golden, goodness in my mouth.
I had only had cold bread pudding in the past, but this says, 'best served warm', so I did and it was---so.
damn . darn good.
okay, so it was kind of mushy still, but it was soft and warm and sweet and buttery, and vanilla-y and bourbon-y.
Even the Handyman who hates bread pudding liked this bread pudding.
If I owned a soup restaurant called "Ahhhh---some soups", which served only soups and desserts, I would put this on my chalkboard menu. I wouldn't have a regular printed menu--because I would be so popular I could make whatever I wanted that day and people wouldn't care and they would come for miles around---and they would LOVE IT when I had bourbon bread pudding on the menu.
Yes, I'm being silly, but it was that good.
- For the Pudding
- 1 1/2 pounds ciabatta, brioche, or challah, cut into 2-inch cubes (9 cups)
- 4 cups half-and-half
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons pure vanilla extract
- 5 large eggs, lightly beaten
- 1 cup golden raisins
- For the Bourbon Glaze
- 4 tablespoons unsalted butter
- 2 tablespoons bourbon
- 1 cup confectioners’ sugar
- 1/2 cup heavy cream