BREAD PUDDING w/ BOURBON GLAZE | Old Fashioned BREAD PUDDING Recipe | Demonstration

A perfect Old Fashioned BREAD PUDDING Recipe!! Made with French Brioche Bread or (day old) French Bread smothered in creams, eggs, sugar, and pure vanilla extract!! Topped with a BOURBON GLAZE catapults this delicious dessert to another level of spectacular flavor!! Recipe below by clicking on SHOW MORE...

OLD FASHIONED BREAD PUDDING W/ BOURBON GLAZE

Generously butter a 13" by 9" baking dish, set aside.

Preheat oven to 350 degrees F.

Increase oven temperature to 375 degrees F. before baking the BREAD PUDDING.

(1 LB) or 10-12 cups French Brioche Bread or (day old) French Bread, sliced into cubed, set aside.

• 1 cup heavy whipping cream
• 1 cup sugar
• 6 eggs, beaten slightly
• 2 tablespoons pure vanilla extract
• 1/8 teaspoon salt
• 4 cups half & half

1. Slice Brioche bread into cube size pieces. Arrange on a large cookie sheet, with sides, in a single layer. Bake in preheated 350 degrees oven for 20-25 minutes, or until golden. Set aside. Cool.
2. (Increase oven temperature to 375 degrees F.)
3. In a large mixing bowl add eggs. Whisk slightly. Continue whisking while adding the half & half, whipping cream, sugar, and vanilla.
4. Add cubed bread to cream mixture. Add weight (such as a glass bowl or plate) on top to submerge bread into the cream mixture. Set aside for 20 minutes or overnight, covered if planning to bake BREAD PUDDING the next day.
5. Add bread mixture to the prepared baking dish. Evenly arrange bread cubes before baking. May need to add tin foil to top of BREAD PUDDING if turning too brown during baking time.
6. Bake in preheated 325 degrees F. oven, on the middle rack, for 50 to 55 minutes or until tooth pick inserted into the middle of BREAD PUDDING come out clean.

BOURBON GLAZE:

• 3 tablespoons bourbon, optional
• (Milk or water can be substituted for bourbon)
• 1/2 cup butter, softened
• 2 cups powdered sugar

1. Whisk together powdered sugar, butter, and bourbon until smooth and creamy.
2. Immediately add GLAZE to the top of baked BREAD PUDDING after removing from oven. Spread evenly over top.
3. Serve warm or cooled...your choice!!

TIPS: BREAD PUDDING maybe stored in refrigerator, in an airtight container up to 3 days, or frozen up to 3 months.

~ENJOY you BREAD PUDDING W/ BOURBON GLAZE~