Sarah’s Bread Pudding

Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 4 to 6 Servings

I love how awesome this recipe is. From the ingredients to the process, everything about this is just pure love! Oh, man, you have got to give this one a try! Have a blessed day, friends. Enjoy!



5 thick slices of my bread recipe, torn into pieces

1/4 cup bourbon whiskey

1-pint heavy whipping cream

1 tablespoon Mexican vanilla

1/4 cup brown sugar

1 Egg

2 teaspoons cinnamon

1 teaspoon nutmeg

Milk to add, see directions

3 tablespoons real butter, cut

raisins 1/2 cup (optional)


2 tablespoons melted butter

1 cup powdered sugar

1 teaspoon Mexican vanilla

2 to 4 tablespoons hot water


Grease a casserole dish with cooking spray.

Use your hands to tear the bread apart, then add them into the greased casserole dish.

Add whiskey, vanilla, egg, whipping cream, nutmeg, brown sugar, and cinnamon into the casserole dish, then stir until combined.

Add butter over the mixture.

Add milk and make sure to submerge everything.

Ready the oven and preheat to 350 degrees F.

Place the pudding in the middle of a 9×13-inch pan with water.

Place it inside the oven and bake for 1 hour or until done.

Remove the casserole dish from the pan, then remove the pan from the oven.

Bake the pudding for 15 more minutes or until it turns golden brown.

To Make the Glaze:

In a mixing bowl, add 1 cup of powdered sugar, melted butter, and 1 tsp of Mexican vanilla. Stir until well combined.

Add water gradually and stir every addition.

Spread the glaze on top of the pudding.

Let it sit at room temperature for a few minutes or until the glaze is set.

Serve immediately and enjoy!

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