Almond Bourbon Bread Pudding

Time for Tuesdays with Dorie! I'm a little late on this one today since I waited until Tuesday to actually make this treat, but it was worth the wait. Our treat of the week is Bourbon Bread Pudding, picked for us to try by Sharon from Simply Southern, thanks Sharon!

I used homemade French bread for this recipe, and instead of baking in a loaf pan went with a 9 by 13 glass baking dish. I used some extra bread, 15 ounces instead of the 8 called for, since I like a higher bread to custard ratio.

I also upped the flavorings a little and added 1 cup of sliced almonds. I also only used the 4 eggs and skipped the extra two yolks, don't worry, it was still plenty rich.

Served with some whipped cream (and some grade B maple syrup -- not pictured) I thought this was a warm and comforting wintertime dessert. I'm glad I upped the bourbon, vanilla, and almond extract. Picky husband isn't a bread pudding person, although I'm still trying to convince him -- I used to not like it but have turned into a fan over the last few years. The kids are hit or miss, we had one who ate their whole serving, one who ate only the whipped cream, and one who had a couple of bites but was not interested in finishing, oh-well, you win some, you lose some :)