I first made this recipe for Thanksgiving, but it also works for Christmas and other holiday meals or special occasions. The rich bread pudding spiked with a little bit of bourbon and a baked, crispy top is the perfect addition to any holiday table.
This is a recipe I tweaked from America’s Test Kitchen’s “The New Best Recipe” cookbook. (Side note: This cookbook is like a food Bible to me – it has saved me on several occasions from kitchen disasters.) As an extra, I included cranberries and walnuts to give it a little bit more flair and flavor. Top it off with some fresh whipped cream or some vanilla bean ice cream for the perfect ending to your meal, or snack on while unwrapping presents by the roaring fire with some egg nog.