This bourbon-soaked bread pudding makes a perfect holiday gift or a nice treat to bring or serve at your next gathering.
Ingredients
- 1 La Brea Bakery Country White Sourdough Loaf, stale, torn into ¼-inch cubes
- Butter, for greasing baking dish
- 5 large eggs
- 3 cups whipping cream
- 1 ½ cups whole milk
- ½ cup bourbon, plus more to soak cherries* (optional)
- ½ cup dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 4 cups pitted dark red cherries (fresh or jarred, drained)
*For an extra kick, soak cherries in 1 cup of bourbon for 30+ minutes.
Preparation
- Preheat the oven to 375°F. Grease a 2-quart baking dish with butter and set aside.
- In a large bowl, whisk the eggs thoroughly before adding the whipping cream, milk, and bourbon. Whisk in the brown sugar, cinnamon, and nutmeg.
- Strain the cherries (if soaked) and fold them into the bread mixture. Pour the mixture into the greased baking dish.
- Bake until puffed and golden brown on top, about 1 hour. Remove from the oven and let cool completely before serving.
