Vanilla Tequila Bread Pudding

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

▢ 2 cups of stale bread cubed (if using fresh bread, toast in the oven for 5 minutes first)
▢ 1 cup milk
▢ ½ cup heavy cream
▢ ½ cup vanilla tequila + 1 tablespoon per dish
▢ 2 eggs
▢ ⅓ cup sugar
▢ ¼ teaspoon nutmeg
▢ ½ teaspoon cinnamon

Cut bread into inch cubes. Toast in oven for 5 minutes if using fresh bread.
Preheat oven to 375 degrees.
In a medium bowl, whisk together eggs, sugar, and spices.
In a large measuring glass or small bowl, whisk together milk, heavy cream and vanilla tequila.
Slowly pour in milk mixture and whisk into egg mixture until combined.
Place bread cubes in oven safe baking dishes like wide mouth pint mason jars or ramekins, filling container no more than half full.
Pour milk mixture over bread cubes until the bread is covered. Be sure the liquid/bread doesn't get closer to the top than ¾ of the way full.
Bake for 45-50 minutes, until liquid has solidified.
Let cool for 10 minutes. Serve with a scoop of vanilla ice cream and a tablespoon of vanilla tequila poured over the whole dish.

Replace tequila with heavy cream for a non-alcoholic version.