Aviva’s Holiday Bread pudding (Adapted from Betty Crocker Recipe)
Preheat oven to 350 degrees.
Spray a round casserole dish or dutch oven with cooking spray.
6 cups cubed stale white or other plain bread (I used my homemade beer bread)
2 cups cubed stale good-quality fruit cake (I used Gran Panettone Madi Cake)
1/2 cup raisins
2/3 cup sugar
1/4 tsp salt
1 tsp cinnamon
Warm buttermilk and butter together at medium-low heat until butter is melted. Don’t let it boil. You just want the butter to gently melt.
Meanwhile, in a large bowl, whisk together eggs, sugar, salt, and cinnamon.
Slowly pour buttermilk / butter mixture into egg mixture whisking as you pour.
Add bread cubes and gently mix until fully incorporated. Do all this by hand; don’t use a mixer.
Pour mixture into casserole or dutch oven.
Bake 40-45 minutes until pudding is starting to pull away from the sides of the dish and a knife inserted about an inch from the edge comes out clean.
Spoon buttershot sauce (recipe follows) over top while still hot and spread evenly. Let cool.
1/2 cup brown sugar
1/4 tsp salt
1/4 pound (1/2 stick) butter
2-3 TB Buttershots liqueur
Whisk all together in microwaveable bowl. Cover with plastic. Microwave at 50% power for 4 minutes. Whisk again and microwave at 50% power for another 4 minutes. Set aside.
Hint: If you know you are going to make bread pudding, put the bread and part of the fruit cake in the refrigerator. In a few days the bread and cake should be stale.