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Serves 6 – 8 Ingredients:
  • 4 cups Village Hearth Cottage White bread cubes (crusts removed), lightly toasted in a 325°oven
  • 2 1/2 cups milk, scalded and slightly cooled
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1/2 cup raisins (optional)
  • ½ cup chopped pecans (optional)
  • Bourbon sauce or whipped cream for garnish
Directions: Lightly butter inside of a slow cooker, add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, spices, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes. Add raisins and chopped pecans (optional). Using a large spoon or rubber spatula, gently press bread cubes down into mixture so all bread cubes soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours until bread pudding is set (knife inserted in center comes out clean). Serve with bourbon sauce (recipe below) or whipped cream.
Bourbon Sauce:
  • 6 tablespoons melted butter
  • 1/2 cup buttermilk
  • 1 tablespoon (or more to taste) Bourbon
  • 1/2 teaspoon baking soda
  • 1 tablespoon white corn syrup
  • 1 teaspoon vanilla
  In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.