Bourbon Bread Pudding Recipe Video Martha Stewart In a medium saucepan, melt butter over medium heat. remove from heat and add both sugars and vanilla; stir until smooth and well combined. in a medium bowl, whisk eggs. whisk in butter mixture until smooth and well combined. add raisins and pour over bread, tossing until well combined. Martha's makes a rich and custardy bread pudding to share with your loved ones.brought to you by martha stewart: marthastewart subscribe for mo.
Video Bourbon Bread Pudding From Back In The Day Bakery Martha Stewart Directions. preheat oven to 350 degrees. butter an 8 inch square baking pan; set aside. combine 3 4 cup sugar, the cinnamon, and nutmeg in a large bowl. beat in whole eggs until smooth; whisk in cream and vanilla. add bread cubes; stir, allowing bread to soak up custard. For individual bread puddings: divide the mixture among eight buttered 6 ounce ramekins; bake for 40 minutes. swap the raisins for the same amount of another dried fruit: try dried cranberries or cherries golden raisins, or chopped dried apricots. Bake, uncovered, at 325°f for 1 hour or until firm. cool in pan at least 20 minutes before serving. spoon into individual serving bowls; serve with bourbon sauce. bourbon sauce: combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves. add egg, stirring briskly with a wire whisk until well blended. Directions. preheat the oven to 350ºf and grease a 6 cup (9 1 4 by 5 1 4 by 2 3 4 inch) loaf pan with the butter. whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. add the half and half and mix well. add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally.
Mini Bourbon Bread Puddings Recipe Martha Stewart Bake, uncovered, at 325°f for 1 hour or until firm. cool in pan at least 20 minutes before serving. spoon into individual serving bowls; serve with bourbon sauce. bourbon sauce: combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves. add egg, stirring briskly with a wire whisk until well blended. Directions. preheat the oven to 350ºf and grease a 6 cup (9 1 4 by 5 1 4 by 2 3 4 inch) loaf pan with the butter. whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. add the half and half and mix well. add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally. Position a rack in the lower third of the oven and preheat the oven to 350°f (180°c). lightly butter a 9 by 13 inch baking dish. to make the pudding: put the bread in a large mixing bowl and pour the half and half over it, tossing it gently to soak the bread. let sit at room temperature while you prepare the custard. In a large bowl, whisk together eggs, sugar, salt, vanilla, bourbon, cinnamon, and nutmeg. whisk in milk. pour over bread. let stand for 30 minutes. while waiting for the liquid to absorb, heat oven to 350 degrees f. bake pudding for 75 80 minutes, until set, covering with foil after the first 15 minutes.
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