An easy bread pudding recipe. Isn’t that kind of a DUH thing to write? Is bread pudding ever complicated? But I digress. You know how great the stuff is and that it’s a great way to use up leftovers (whether it’s a sweet or savory bread pudding recipe) but this one uses even more leftovers. You know how you don’t always have milk on hand? How are you going to make that bread pudding without milk? Now you can, because this recipe uses cake frosting instead of milk.
Hey, no one ever accused bread pudding of being a healthy “good for you” recipe. This one is just a wee bit unhealthier than usual…but boy does it taste good!
The idea hit me as I had made one disaster of a recipe (yeah, it happens to food bloggers too…I’ll post about it here soon) and I had a bunch of leftover frosting. I had a few options: toss the frosting, make cake pops (yuck, no thank you, hate those things) or find something rather thrifty to do with the frosting. Since it was the canned frosting (I know…shhhhh) I tried using it as spackle, but unbelievably it didn’t work.
Remember how I told you that you could use ice cream in a pancake recipe? Well, frosting isn’t all that different than ice cream, in this regard. Once you melt it down, you’ve got a liquid with a good amount of fat in it (whole milk?). This is just a much tastier version of milk as far as I’m concerned. And, since there’s probably no real milk in the frosting, us lactose intolerant folk will have an easier time with this bread pudding recipe. See?…it’s a win-win.
Bread pudding is one of those easy dessert recipes that can sometimes double as a breakfast, or brunch, recipe without making you feel too guilty. I mean, there’s bread in it (so…toast) and there’s eggs in it (so….omelet) so what’s the big deal? Dessert for breakfast. We all want to do that anyway. If I’ve got cupcakes around the house, Craig calls them muffins before noon…cupcakes after noon.
Oh, and just to make it more bread pudding-y, I’ve topped it off with a bourbon sauce. You could just as easily turn it into the more traditional whiskey sauce by just swapping out the bourbon for the whiskey in this recipe.
Enjoy using up those leftovers!
- Bourbon Sauce
- 8 Tablespoons, 1 Stick, Butter
- ½ Cup Brown Sugar, packed
- ½ Cup Half and Half
- ¼ Cup Bourbon
- 1 Teaspoon Vanilla Extract
- Bread Pudding
- 1 Cup Vanilla Icing
- ½ Cup Water
- 5 Tablespoons Brown Sugar
- 2 Tablespoons Unsalted Butter
- 3 Eggs
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Cinnamon
- 1 Loaf Stale French Bread (cubed)
- ½ Cup Chopped Pecans
- Bourbon Sauce
- Drop butter and brown sugar into a deep sided pan and heat to 280 degrees Farenheit on a candy thermometer.
- Once it reaches that temperature, pull the pan off the heat and carefully pour in the half and half. It will violently bubble and spit at you, but keep pouring and whisking. Then add in the bourbon. If it clumps up on you, just put it back onto medium heat and keep stirring until the clumps are gone. Remove from heat and set aside.
- Bread Pudding
- Preheat oven to 350 degrees Farenheit.
- Put icing in a microwave safe container and heat for 30 seconds on high, to melt it.
- Remove from microwave and stir in water to thin it out.
- Pour that into a large bowl and add the butter, brown sugar, eggs, vanilla and cinnamon. Whisk to combine everything.
- Add the cubed bread, and the pecans, to the mixture and toss to get everything well coated. Let sit for 10 mins.
- Use butter to grease a 9"x13" pan or individual muffin tins.
- Pour, or spoon, bread mixture into the pan.
- Bake for 40-50 minutes or until the pudding is set and the top is golden brown.
- Let cool slightly before serving.
- Top with bourbon sauce.
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