If you have to choose just one thing to make from our recipes, this is it. I can’t believe I’m even giving y’all this recipe! I have kept it a secret in my back pocket for many years, not even sharing it with my own family. I was cooking for a rodeo in Biloxi, Mississippi, when we went to a restaurant that had the best bread pudding I’d ever eaten. I called the chef out to try to get the recipe. Turned out he was a sourdough biscuit fan, so I tried to swap recipes with him, but he must have been a horse trader from way back, because he didn’t give in. It took me years to re-create it, and I think I like it even better than his. My version has a cinnamon French-toast flavor with a dense consistency. Typically bread pudding is made with old bread, but I use hamburger buns, which give it a fresher, lighter taste.
Watch the Video…
PREP TIME: 10 MINUTES
TOTAL TIME: 55 MINUTES
MAKES ABOUT 12 SERVINGS
2 cups milk
1 ½ cups sugar
3 large eggs
1 stick butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon, or more to taste
1 teaspoon nutmeg, or more to taste
10 regular-sized hamburger buns
1. Preheat the oven to 350°F. Lightly butter an 8-x-11-inch baking pan or 10-inch cast iron skillet with a rack in the middle.
2. In a large bowl, whisk together the milk, sugar, and eggs until smooth. Slowly whisk in the butter, vanilla, cinnamon, and nutmeg. If you like the flavor of nutmeg, you can add a few more shakes.
3. Tear a bun into approximately 1-inch pieces and add to the wet mixture. Repeat, using half of the buns.
4. Mash the buns with a spoon into the wet mixture until moistened. Tear the remaining buns and add to the mixture. Mash until combined, but don’t mash them so much that the mixture turns to mush. The bread should be completely moistened with some bun pieces still retaining most of their shape. Add more cinnamon or nutmeg, if desired. Scrape the mixture into the baking pan.
5. Bake for about 45 minutes, or until the pudding is sponge-like and springs back when touched in the middle. Feel free to make a judgment call on the baking time. You don’t want it to bake completely through like a cake; re- member it’s bread pudding. You can err on the side of not cooking the pudding quite as long, because it will set up a little more after it cools.
6. Drizzle or drench with Whiskey Cream Sauce. Serve warm or at room temperature.
Whiskey Cream Sauce
PREP TIME: 5 MINUTES
TOTAL TIME: 6 MINUTES
MAKES ABOUT 3 CUPS
1 cup sugar
1 stick butter, melted
2 cups heavy cream
1⁄4 to 1⁄2 cup whiskey
Combine all the ingredients in a medium saucepan. Bring to a boil and boil for 1 minute. Serve warm over the bread pudding.