Buttery boozy and rich.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Crouton Crackerjacks | 2015-11-04 01:30:37 |  1,541,212 Views |
Bread Pudding with Vanilla Bourbon Sauce – Homemade Bread Pudding Recipe!
Serious Eats / Squire Fox
Sometimes the name tells you all you need to know. Buttery boozy flavorful and rich this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or you know anytime.
Tips: The type of bread used to make the pudding makes the biggest difference in the texture. You can use ciabatta which is the hardest and will give the firmest texture. Thinly sliced French bread will also work. Brioche and challah are the softest; if you use one of these you won't need to soak the bread as long.
