Johnson & Wales University: Bread Pudding

Presented by Chris Williams, Johnson & Wales University
Yield:  20 Servings


l  4 cups granulated sugar

l  10 large beaten eggs

l  4 cups milk

l  4 teaspoons pure vanilla extract

l  6 cups cubed bread,

l  2 cups packed light brown sugar

l  ½ cup butter, softened

l  2 cups chopped pecans or raisins

l  2 tsp cinnamon

For the sauce:

l  1 c. sugar

l  1 c. brown sugar

l  1 c. whipping cream

l  8 oz. butter

l  2 tsp. vanilla

l  2 tbsp bourbon (optional)

Method of Preparation:

l  Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

l  Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and cinnamon. Pour over cubed bread and let sit for 15 minutes.

l  In another bowl, mix and crumble together brown sugar, butter, and pecans/raisins.

l  Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

l  Mix together (all ingredients) in a saucepan over medium heat. Stir together until the sugar is melted. Add Vanilla. Pour "under" bread pudding. Serve warm!! (optional: add bourbon)