Boozy Bread Pudding
Uses Pyrex® 9”x13” Deep Baking Dish
This dish is about as Southern as they come. And while I’m always a fan of the bourbon part, you can easily soak your raisins (or any dried fruit!) in hot water or warm cream.
2 loaves challah bread, cubed
1 cup bourbon, rye or whisky
1 cup raisins
1 pint heavy cream
1 cup milk
¾ cup sugar, plus more for dusting
6 eggs, beaten
Maple syrup, optional garnish
Powdered sugar, optional garnish
Preheat oven to 350° F. Place raisins in a small bowl and heat your liquor in a sauce pan over medium heat until just warm, then pour over the raisins. Allow the mixture to sit until cooled slightly.
Place cubed challah in a sprayed Pyrex® 9”x13” Deep baking dish.
In a large bowl whisk together heavy cream, milk, sugar and eggs. Add raisins and whatever extra bourbon is left in the bowl after soaking the raisins.
Pour over bread and sprinkle with more sugar if desired. Bake for 40-45 minutes until toasted and egg mixture is set. Remove from oven and garnish with maple syrup or powdered sugar.