Bourbon bread pudding from The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on November 28, 2018

    If you like your bread pudding sweet with a capital "S", this is the one for you. The bourbon flavor was overwhelmed by the sweet flavor. Next time I think I would skip the glaze and just add the bourbon to the custard. I followed the recipe exactly as to baking temperature and time but I think it was a bit over baked. The custard appeared overcooked. After looking at a bunch of other recipes for bread pudding, next time I will drop the temperature to 300F or 325F and consider using a water bath.

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Reviews about this recipe

  • Serious Eats

    ...steps to improve this recipe. Soak the raisins in the liquid made from combining the butter, sugars, and vanilla. Once the bread mixture is in the baking dish, let it sit for an hour...

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