Thomas Jefferson’s Favorite Bread Pudding

1 ½ pounds ¾-inch cubed stale Italian bread

4 cups scalded milk

½ pound butter

1 cup brandy

8 eggs

3 cups sugar

¾ tablespoon nutmeg

2 tablespoons vanilla extract


Preheat oven to 350 degrees

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 or the back of a spoon so that it gets thoroughly soaked. Transfer to 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. Top with Bourbon Glaze just before serving.


(ref: Food Nation with Bobby Flay)


Bourbon Glaze


4 tablespoons butter

¼ cup granulated sugar

¼ cup brown sugar

1 teaspoon vanilla extract

1/3 cup bourbon


Melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar and vanilla. Cook, stirring constantly, 1 minute. Remove from skillet from heat and stir in bourbon. Carefully ignite the fumes just above the liquid with a long match or long lighter. Let stand until flames disappear.



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