Thomas Jefferson's Favorite Bread Pudding

Name: Thomas Jefferson's Favorite Bread Pudding
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 12 servings
Cuisine: american
Ingredients: 1 1/2 pounds 3/4-inch cubed stale bread; 4 cups scalded milk; 1/2 pound butter; 1/2 pint brandy; 8 eggs; 3 cups sugar; 3/4 tablespoons nutmeg; 2 tablespoons vanilla extract

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Level: Easy
Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 12 servings

Level: Easy
Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 12 servings

Ingredients

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1 1/2 pounds 3/4-inch cubed stale bread

4 cups scalded milk

1/2 pound butter

1/2 pint brandy

8 eggs

3 cups sugar

3/4 tablespoons nutmeg

2 tablespoons vanilla extract

Directions

Preheat oven to 350 degrees F.
Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Anna Kelly, Chef Randall's Ordinary

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Show: FoodNation with Bobby Flay

Episode: Mystic, CT

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