This week's Tuesday with Dorie recipe, chosen by Sharon of Simply Southern, was Bourbon Bread Pudding - which gave me the perfect opportunity to use up the remainder of my stollen from Christmas. (After all, it is now February - I don't want stollen living in my freezer for the rest of the year.)
This bread pudding is made pretty much like any other bread pudding, with chopped up bread soaked in custard before being baked 'til golden brown. Dorie added bourbon to the custard - I gave my bread pudding a Scottish twist and used Glenfiddich instead.
I ate a slice warm, and as Dorie suggested it would, it was fantastic served as is:
I did find the custard rather "eggy", but this was not a drawback for me - I quite like egg custard.
To check out how the other TWD members went with this pudding, check out the TWD blogroll.
This looks delicious. I especially like the Glenfiddich addition!
ReplyDeleteLooks like a great bread pudding...okay, okay, I don't like bread pudding, but as bread puddings go, this one looks really nice. I say the same things about chocolate each week and I don't like that either, so just go with it, okay? lol I did a rewind, it just came out of the oven, so that's what I am posting tomorrow instead of the bread pudding.
ReplyDeleteOh it sounds divine!!!
ReplyDeleteI love the way it looks! Eggy would be all right for me too!
ReplyDeleteDarnit, I have some stollen-type bread in my freezer - I should have made this bread pudding!
ReplyDeleteglad you found a bread and butter pudding to love - maybe E would like this with the scottish whisky - I am not so keen on eggy but quite fancy stollen in the pudding
ReplyDeleteYum! I love Southern bread pudding and sometimes have it with a whiskey or bourbon sauce :)
ReplyDeleteLooks yummy! So glad you enjoyed it! I thought it was delicious too!
ReplyDeleteThe pudding looks and sounds delicious. As far as I'm concerned there's nothing wrong with a little rum, whiskey or scotch. The spiked custard can make an ordinary dessert quite lovely. I hope you have a great day. Blessings...Mary
ReplyDeleteNice touch with the Glenfiddich! :) Looks great!
ReplyDeleteLooks great!
ReplyDeleteI bet my husband would love this made with Glennfiddich. Thanks so much for baking along with me.
ReplyDeleteScotch sounds like a great idea! I would have used stollen too, except I never made it...
ReplyDeleteI had to use crumpets instead. I liked it, but I wish I had got some of those crusty bits on top like you did.
:)
Such a delicious pudding! Sure going to give this a try!
ReplyDeleteBread pudding is such a great comfort 'food'. :) And a perfect way to use up bread in the bread box or freezer. Your bread pudding looks like it has a perfect consistency.
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