Bread Pudding - Prickly Pear's Bread Pudding
Ingredients
- 3 T butter (for casserole dish) ⓘ
- 1 loaf white bread (fresh homemade is BEST!! and worth the effort) ⓘ
- 1 banana ⓘ
- 4 large eggs ⓘ
- 3-1/2 cups (825 ml) milk ⓘ
- 1/2 cup (125 ml) heavy, whipping-style cream ⓘ
- 1-1/3 cups (325 ml) sugar
- 2 tbsp (30 ml) vanilla extract ⓘ
- 1/4 tsp (1 ml) cinnamon ⓘ
- 1/2 c walnuts, FINELY chopped
- 1 stick BUTTER ⓘ
- 1/2 cup (125 ml) sugar ⓘ
- 2 tbsp (30 ml) cognac ⓘ
- 1/4 cup (60 ml) water ⓘ
- 1/4 tsp (1 ml) freshly grated nutmeg ⓘ
Instructions
- Butter casserole with 3 tbsp (45 ml) butter.
- Cut bread into to 1/2" cubes and place in buttered casserole.
- In blender, puree banana, eggs, milk, cream, sugar, vanilla extract and cinnamon.
- Pour liquid over bread cubes and let stand 1 HOUR, pressing down now and then with a spatula to make sure bread cubes are thoroughly wet.
- Just prior to baking sprinkle walnuts over top and press into pudding well with the spatula.
- Bake at 375 degrees (200 C.) until top is puffed and lightly golden--about 1 hour (Pudding will puff up--may have cracks--and will decrease in size as it cools; THIS IS EXPECTED).
- Drizzle Cognac Sauce (recipe below) over top and serve warm.
- In large (2-qt capacity) bowl melt the butter.
- Whisk in sugar, cognac, water and nutmeg.
- Cook in microwave on medium high, stirring well after each minute, until the mixture is well blended and has come to a boil.
- Whisk an egg until frothy; then vigorously whisk into the cognac mixture.
- Return sauce to microwave and cook on high until thickened--stirring every 30 seconds.
- After sauce has cooled to room temperature, whisk in the heavy cream.
- Store left over sauce and pudding in the refrigerator--warm in microwave with the sauce on the pudding to serve after it's cold.
Nutrition & Diet Analysis (per serving)
1160
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).