Bake the Book: Bourbon Bread Pudding
Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.
Tips: The type of bread used to make the pudding makes the most difference in the texture. You can use ciabatta, which is the hardest and will give it the firmest texture. French baguette, thinly sliced, works too. Brioche and challah are softest; if you use either of these, you won't need to soak the bread as long.
Tweaks: Take a couple simple, extra steps to improve this recipe. Soak the raisins in the liquid made from combining the butter, sugars, and vanilla. Once the bread mixture is in the baking dish, let it sit for an hour on the counter before baking it.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Back in the Day Bakery Cookbook. to give away