Prep 30 mins
Cook 1 hr
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
- 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.