For all you die-hard whole wheat bread fans, Chris Foley, of Fiddle & Stone Bready Company, shares his favorite Bread Pudding Recipe. It is the perfect use for bread that is past its prime.
1loafFrench bread,stale, torn into bits
1quartmilk (4 cups)
Preheat oven to 350 degrees. Soak bread in milk in large bowl for 20 to 30 minutes. Stir in sugar, raisins, and vanilla. Add eggs and mix lightly. Pour into buttered baking dish. Place dish in baking pan. Place baking pan on middle oven rack, and carefully pour boiling water approximately 1/2-inch deep in baking pan. Bake 30 to 45 minutes.
Melt butter and sugar together over low heat, stirring constantly. Stir in bourbon. Whisk in egg. Heat slowly for a minute or two to thicken. Pour over bread pudding and serve.
Servings: 6-8 (Equally delicious if bourbon is omitted!)