Bread Pudding With Drunken Prunes

Recipe by Debber
READY IN: 1hr 10mins
SERVES: 10-12
YIELD: 1/2 cup


  • 12
    cup pitted prune, coarsely diced
  • 34
    cup Southern Comfort
  • 2
    tablespoons butter, melted, divided
  • 2
    cups French bread, cubed
  • 1
    cup milk
  • 1
    cup whipping cream
  • 2
    teaspoons vanilla extract
  • 2
    whole eggs
  • 2
    egg yolks
  • 14
    cup sugar
  • 12
    teaspoon salt


  • Place diced prunes in a small jar or bowl, pour Comfort ove rtop; let sit about 4 hours or overnight.
  • Preheat oven to 350. Brush 2-quart baking dish with 1 T. melted butter, set aside.
  • In a large bowl, drizzle remaining butter over bread cubes. Scatter cubes on a baking sheet and brown lightly in the preheating oven. Remove and set aside.
  • In a large mixing bowl, combine milk, cream and vanilla. Add eggs, yolks, sugar and salt, whisking until smooth; set aside.
  • Dump bread cubes into prepared baking dish. Remove prunes from liquor (or it might all have soaked in) and toss with cubes. Pour egg-mixture over top of cubes and prunes; cover.
  • Place baking dish in a water bath (water should come 3/4 of the way up the sides of the dish), in the oven. Bake for one hour (or until "set").
  • Remove dish from water bath, chill for two hours in refrigerator before unmolding from baking dish (or leave in the pan if you're not doing a fancy presentation).
  • If you prefer to serve the pudding HOT, let it rest only until it is unpuffed--but do NOT unmold to serve.
  • Serve with "butter-rum" sauce (1/2 cup each melted butter and powdered sugar with 3 T rum splashed in--heat briefly in the microwave) OR vanilla ice cream OR whipped cream.