As promised, I am determined to find the best bread pudding recipe this winter. I’d prefer not to eat all the bread pudding alone, so I waited until an occasion arose. I get together with a small group of friends about once-a-month for brunch around the ruse of all reading the same book (I hear the non-reading is pretty common among “book clubs”). It’s mostly about the getting together and eating anyhow. This month was my turn to host and we decided to make it a dinner party instead. FUN. And good reason to research and try out Bread pudding #1.
I knew that the bread was supposed to be stale and having not planned far enough in advance the only bread that I possessed that fit the bill was sourdough. I wasn’t sure how this was going to work in a bread pudding, but I set out to find a worthy first recipe. Readers of The Pioneer Woman blog will know that she is the queen of the tasty, hearty, made for a cowboy recipes. Good, but maybe not so good for you…? So, of course, when her recipe surfaced in my search I thought I could count on a winner.
I adapted her recipe by decreasing the amount of sugar (from 2 cups to 1 cup) and from pouring only about 2/3 of the liquid mix onto my bread cubes. The rest I followed to to the letter…including the AMAZING whiskey sauce. mmmmm whiskey.
Using sourdough bread gave the pudding a nice structure and consistency and using less of the liquid seemed to help the bread retain it’s texture. Reminded me of a GOOD French toast. It even converted a self-proclaimed disliker of bread pudding.
This one will be hard to beat.
What kind of bread do you use for bread pudding?
