This was not difficult to put together. I did have to go buy whole milk and heavy cream because those things are rarely in my house. (Those two items combined with six egg yolks, sugar, and challah were the reason I didn't want the bread pudding around.) I weighed out eight ounces of home-baked challah and let it get stale. The custard was easy to put together. The milk and cream were boiled together and then combined with the liquid ingredients. I read in a couple of places that 1 T. of bourbon didn't impart enough flavor. I upped it to 2 T. The custard is poured over the cubed bread and left to soak for an hour.
I got a pan ready for a water bath and baked thepudding for about 10 minutes more than the recommended time. I like mine golden brown. It left the house for the game about 30 minutes after it came out of the oven.
Here it is just out of the oven. Mmmmm.
It was a big hit at the party. It was given a universal thumbs up. However, all of the tasters thought it needed a bit more bourbon flavor. I think a bourbon sauce might be the ticket here. The husband brought a bit home, so I did get to taste it. I prefer a pudding that has a bit different bread to custard ratio. This one won't replace my favorite recipe, but I may need to start adding bourbon to that one...
Ready to celebrate the Super Bowl!
Thanks to Sharon from Simply Southern for picking this one.