Total Time
1hr 30mins
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.

Ingredients Nutrition

Directions

  1. Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
  2. Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
  3. Preheat oven to 350 degrees.
  4. 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.
  5. Add raisins and stir until combined.
  6. Divide mixture between 2 prepared dishes, spreading evenly.
  7. Sprinkle each with 1 teaspoon nutmeg.
  8. Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
  9. Bake until knife inserted in center comes out clean, about 1 hour.
  10. Serve pudding warm with vanilla ice cream or whipped cream, if desired.