I like rain. I like rainy Sundays alot. Rainy Sundays when you can cocoon in blankets on the couch and watch junky T.V. marathons.
I dislike rain on Mondays. Rainy Mondays are bogus. Rainy Mondays mean you have to go out and function in a soggy, grey world wearing rainboots. Awkwardly tramping with unflattering foot garb in the rain- gross. Waiting extra long for a bus in the rain- gross. Going to the library in the rain- gross. Biology in the rain-exceptionally gross. Going to work in the rain-gross.
Getting out of the rain and making bread pudding- dingdingding WIN.
Oh buddy, you know only great things can come of this.
You can never go wrong with large bowls of bread. Especially when they’re destined to be puddinged. I have an unnatural passion for bread pudding. Given, I love all pudding… but they’re all mere playthings compared to my true soulmate.
When you’ve had a mucky-ucky day, you need something warm, gooey, custardy, and bananalicious to warm your soul. You need it, understand? NEED.
I could possibly also need to go to the gym. One day.
So, I made my pudding in a cupcake pan. Like so many things in life, bread pudding’s exterior doesn’t justly represent its copious inner beauty. You could just as well go with any baking dish or loaf pan, but this way you end up with cute little individual bread puddings. Which also helps to keep one from continuously eating straight from the pan…not that any of us classy folks would ever do such a thing.
I choose to bathe my little puddings in a caramel whiskey sauce. You don’t have to, but I highly recommend you do. It makes me feel kind of scandalous. Scrumptiously scandalous.
Ohh baby, baby. Come to mama.
To avoid a potentially unhealthy relationship, you should definitely share your bread pudding with your friends. Lots of good conversation comes out over bread pudding. Probably because it’s so soul-warming. Or something. I had really stupendous candid photos of such yummy comradery, but I feel like there’s a good chance I would no longer have those friends if I were to publicly post them. That means you just have to do it yourself.
One more side note- When you make bread pudding… you should wear fuzzy socks that you’d be embarrassed for others to see, but you should not wear pants. Pants crush productive flow. People who do great things, don’t do them wearing pants. Pants, I bite my thumb at thee.
That’s how Shakespeare would stick it to pants. He never wore legit pants. Point made.
Ignore my weird brain and go make bread pudding.
For the Pudding:
- about 1/2 loaf of stale bread, cut into cubes
- 1/2 stick butter; plus more for greasing the pan
- 3 eggs, at room temperature
- 2 cups whole milk
- 2 large ripe bananas, cut into slices
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 Tbsp whiskey
Place the bread cubes in a large bowl, set aside.
Melt the butter, whisk in both granulated and brown sugar. Add the milk, whiskey, vanilla, and cinnamon.
Whisk in eggs one at a time. Pour the mixture over the bread cubes. Add in the banana slices a stir with a large spoon to evenly distribute.
Allow the mixture to stand for at least 1 hour, so that the bread can fully absorb the custard. In the meantime, thoroughly grease a 12 cup muffin pan with butter.
Heat the oven to 350F. Spoon the bread mixture evenly between the muffin cups. Bake for 35-40 minutes, or until a knife inserted into the center of the pudding comes out clean.
Remove from cups, and spoon whiskey sauce over the puddings. Serve warm.
For the Whiskey Sauce:
- 1/4 Cup whiskey
- 1 Cup brown sugar
- 1 stick butter
- 4 Tbsp milk
- 1 Tbsp flour
Melt the butter in a sauce pan over medium heat. Whisk in the sugar until melted. Add milk, then whisk in flour. Bring to a boil, then reduce heat and allow to simmer about 5 minutes whisking regularly. Remove from heat and stir in the whiskey. Spoon over the bread puddings.