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Champions Grille's Bread Pudding Recipe
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Champions Grille's Bread
This bread pudding bakes a bit crispier than many recipes.
When the sauce is poured over it, however, it ends up being very
1 quart (4 cups) heavy whipping cream
1 cup lightly packed brown sugar
1 teaspoon vanilla
2 tablespoons cinnamon
1 teaspoon nutmeg
1-pound loaf French bread, slightly stale
1/4 cup raisins
1/4 cup Kentucky bourbon
2 tablespoons cornstarch
3 tablespoons cold water
Heat oven to 350 degrees. Lightly grease a 1-1/2-quart casserole
dish and set aside.
Mix together whipping cream, brown sugar, eggs, vanilla, cinnamon
Break up bread into 2-inch chunks. Place in casserole dish.
Pour out 2 cups of the whipping cream mixture; set aside. Pour
remaining mixture over bread. Sprinkle bread with raisins. Bake 1
hour, or until a thermometer inserted into the center reads at least
When bread mixture has baked, pour remaining whipping cream mixture
into a saucepan. Add 1/4 cup Kentucky bourbon. Stir together
cornstarch and water to form a smooth paste; add to saucepan. Cook
over medium-low heat until mixture thickens; stir constantly. When
thickened, pour over bread and serve immediately.
Serves 6 to 8.
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