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Home > Desserts
> Margie's Bread Pudding
Margie's Bread Pudding
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You've never had bread pudding until now. Generous cubes of challah bread are married with a vanilla and cinnamon infused custard until perfectly tender. Delicate swirls of bittersweet chocolate make this a treat sure to please everyone. Serve a slice of this elegant dessert with a whipped cream or caramel sauce for a dessert that will warm your heart. Or for the more adventurous, drizzle with our secret hard sauce. Recipe included. Two, 2 lb. cakes.
Cooking Instructions
Bread Pudding Baking instructions; Preheat the oven to 350 degrees F. Remove the plastic and sprinkle 2 and a half tsp. of sugar over the entire surface of the pudding. Set the pudding inside a roasting pan. Fill the pan with enough water to cover the bread pudding pan about halfway up the side of the pan. Bake until product is slightly puffy and crusty and a wooden skewer comes out clean. Wait 40-45 minutes. Remove the pudding from the water bath, serve warm. Hard Sauce:8 tbs unsalted butter – Cut into pieces1/2 cup packed dark brown sugar1/4 cup scotch whiskey or bourbon (more if you like!)4 large egg yolks lightly beaten at room temperature Cooking Instructions for Hard Sauce: In top of a double boiler set over, but NOT touching, a pot of barely simmering water, combine the butter, brown sugar and whiskey. Whisk until butter and brown sugar are melted and mixture is smooth. Add the yolks and combine, whisking (or use a wooden spoon) until sauce is very thick and has some body, 7-10 minutes. It will have the consistency of caramel sauce (an instant read thermometer should register 160 degrees F). If you want more whiskey flavor, add more, 1 tsp. at a time to taste. Serve hot or warm. Sauce thickens as it cools.
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Nutritional Information
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