This decadent Mother’s Day treat is simple enough for Dad to prepare. Serve the bread pudding warm with bourbon sauce drizzled over the top, and add a scoop of vanilla ice cream for extra indulgence.
Recipe and photograph by Kimme Hargrove
6 cups bread, torn into 1-inch pieces
3 Tablespoons butter, divided
2 cups milk
1 teaspoon vanilla
½ cup sugar
½ teaspoon nutmeg
½ teaspoon salt
3 eggs, beaten
Grease a 1½ quart (or bigger) dish using 1 Tablespoon of butter. Place torn bread into dish, arranging to fit.
In a medium-sized saucepan, heat (on low) remaining butter, milk, vanilla, sugar, nutmeg and salt until butter has just melted and sugar is dissolved. Let cool for 10 minutes.
Using a whisk, add beaten eggs to milk. Let sit for 1 hour at room temperature.
Heat oven to 350°F. Bake 25-30 minutes until custard is firm and bread is slightly browned on top.
Whiskey Bourbon Sauce
1 stick butter
1 egg, beaten + 2 Tablespoons water
1 cup sugar
1-2 Tablespoon(s) bourbon or other whiskey
In a small saucepan, heat butter until just melted. Remove from heat, and cool for 10 minutes.
Beat egg in a small container with water. Add egg mixture and sugar to saucepan with melted butter. Heat on low-medium until just boiling. Take off heat, and stir in whiskey/bourbon (will bubble vigorously). Keep stirring until combined; let cool before serving.
Note: The sauce can be made ahead of time and will thicken as it cools. Reheat in the microwave for 10 seconds, stirring until combined again.