Prep 15 mins
Cook 1 hr
This bread pudding got rave reviews when I served it at a dinner party. Prep time does not include waiting time for bread to absorb milk. Serve it topped with Bourbon-Butter Sauce or hard sauce or whipped cream or ice cream. The recipe for Bourbon-Butter Sauce is posted under my recipes.
- 1 lb loaf day-old French bread
- 1⁄2 cup unsalted butter, melted
- 1 cup firmly packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon salt
- 4 cups milk
- 1 cup chopped dates
- 1⁄2 cup blanched slivered almond
- Butter a 3-quart baking dish.
- Slice crusts off bread and cut into 1-inch cubes.
- Place about half of the bread cubes in the dish and sprinkle with 1/2 cup of the dates. Add enough of the remaining bread to come within an inch of the top of the baking dish. Sprinkle with the other 1/2 cup of dates; set aside.
- Break eggs into a blender and blend on low until well beaten.
- Add melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla; blend on low until well mixed.
- Add about half the milk and blend again until well mixed.
- Stir in the remainder of the milk.
- Pour over bread cubes, pushing down bread to make sure it is completely covered with milk-egg mixture.
- Let sit at least 30 minutes before baking, or cover tightly and refrigerate several hours or overnight.
- Sprinkle almonds over the top of the pudding.
- Place baking dish in a larger baking pan and place in a preheated 350ºF oven.
- Pour hot water into the outer pan so it covers 1/3 of the baking dish.
- Bake for about 1 hour or until a clean knife inserted in the middle comes out clean.
- Remove from oven. Let sit for about 10 minutes before serving.