Recipe by Leslie in Texas
This bread pudding is perfect for serve during the holidays, but it's delicious any time of the year. Because it serves 20, it's great as part of a buffet or to take as part of a potluck. The recipe is from a December 1985 issue of Bon Appetit magazine, in the "Cooking for Friends" section. Soaking time for bread is not included in prep time.
- 4 tablespoons unsalted butter, room temperature (1/2 stick)
- 24 ounces French bread, crusts trimmed, broken into chunks
- 4 cups milk
- 6 eggs
- 3 egg yolks
- 3 cups whipping cream or 3 cups half-and-half
- 2 cups sugar
- 1⁄4 cup Bourbon
- 1⁄4 cup dark rum
- 2 tablespoons brandy
- 1 cup seedless raisin
- 2 teaspoons ground nutmeg
Directions See How It's Made
- Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
- Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
- Preheat oven to 350 degrees.
- Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
- Add raisins and stir until combined.
- Divide mixture between 2 prepared dishes, spreading evenly.
- Sprinkle each with 1 teaspoon nutmeg.
- Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
- Bake until knife inserted in center comes out clean, about 1 hour.
- Serve pudding warm with vanilla ice cream or whipped cream, if desired.