Hagan's Tavern Bread Pudding Recipe

Hagan's Tavern Bread Pudding Recipe

Makes about 12 servings

1 pound Bread, cut into 1/2 " cubes,Crust removed, day old not fresh bread preferred

1 pint heavy Cream

1 pint milk

2 Tb Vanilla Extract

1/4 c. Brandy

3 large eggs, room temperature

3/4 cup sugar

1/2 cup honey

1 cup raisins

1 cup Pecan pieces

1/2 cup brown sugar

1 TB Cinnamon

3 TB Butter , melted , 1 TB for buttering the baking pan, 2 TB for the topping.

Preheat oven to 350º, Butter a 9x13" baking dish

In a large bowl, mix together the cream, milk, vanilla and brandy. Add the Bread. Toss together until all the bread is completely covered with the cream mixture. Set aside. Using an electric mixer, whisk together the eggs, sugar, and honey until thickened and fluffy. Fold the egg mixture gently into the bread mixture and then fold in the raisins.

Pour the pudding into the buttered baking pan. Mix together in a separate bowl the pecans, brown sugar, cinnamon, and 2 TB of melted butter. Spread the topping evenly on top of the pudding. Place pan in oven and bake for about 50 minutes. You want it to be set in the middle, i.e. not runny, but don't overbake.

You want to let the pudding set for at least an hour before serving. Cut it into 12 squares and serve with caramel sauce, whipped cream , vanilla Ice cream.

Well, that's it. The famous Hagan's Tavern Bread Pudding recipe. I have probably been asked over a hundred times for this recipe, it's that good. Just make sure you don't try to cut corners and leave out steps. Every little thing is vital to making this a great recipe.

Of course there are infinite variations. You can substitute other fruits, nuts, or liquors. You can make it healthier by cutting back on the heavy cream and butter, and substitute egg beaters for the eggs. But make sure you replace the cream and butter with something else like fat free buttermilk, yogurt or sour cream. It will all work nicely but not have that total comfort food appeal as does the original recipe.