Mimi's Bread Pudding

Half a loaf of French bread soaked until soft in evaporated milk, studded with bananas and flour-dusted raisins, then baked until set and custard-like. This is old-fashioned Southern bread pudding at its most comforting, especially with that whiskey sauce poured over the top.

Soaking the bread for a full 30 minutes is essential. The evaporated milk and water mixture needs time to fully saturate the crumb so you get a uniform, custardy texture instead of dry pockets surrounded by soggy spots. The bread should be completely soft and falling apart before the eggs go in.

A full ounce of vanilla extract is generous and intentional. Most recipes call for a teaspoon. This one uses about six times that amount, which makes vanilla the dominant flavor rather than a background note. It perfumes the entire pudding.

Dusting the raisins in flour before folding them in prevents them from sinking to the bottom of the baking dish. The flour coating creates enough friction to keep them suspended throughout the custard as it sets.

The whiskey sauce is pure indulgence: butter melted with sugar and a jigger of whiskey or rum. Simple, boozy, and poured warm over each serving. It soaks into the soft bread pudding and creates a sweet, boozy glaze.

Chef Tips

• Use day-old or stale French bread. Fresh bread is too soft and turns to paste before it can absorb the custard properly.
• Don’t overbake. The center should still jiggle slightly when you pull it out. It continues setting as it cools.
• Serve warm with the whiskey sauce for the best experience, though this is equally good cold the next morning with coffee.

Variations

• Chocolate chip: Fold in a cup of semisweet chocolate chips with the raisins for a chocolatey twist.
• Rum sauce: Use dark rum instead of whiskey and add a squeeze of lime juice for a Caribbean-style finish.