Recipe courtesy of Ree Drummond

Plain and Perfect Bread Pudding

Name: Plain and Perfect Bread Pudding
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons butter, melted, plus more for the baking dish; 2 1/2 cups sourdough bread cubes (1-inch cubes); 2 1/2 cups milk; 1 1/2 tablespoons vanilla; 2 large eggs; 1 cup granulated sugar; 1/2 cup lightly packed brown sugar; Whiskey Cream Sauce, recipe follows, for serving

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Level: Easy

Total: 1 hr 50 min (includes resting time)
Active: 20 min

Yield: 6 to 8 servings

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Ingredients

2 tablespoons butter, melted, plus more for the baking dish

2 1/2 cups sourdough bread cubes (1-inch cubes)

2 1/2 cups milk

1 1/2 tablespoons vanilla

2 large eggs

1 cup granulated sugar

1/2 cup lightly packed brown sugar

Whiskey Cream Sauce, recipe follows, for serving

Directions

Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.