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Bread Pudding

Old croissants and biscuits – enough to fill a 9x13 pan about 2/3 full
¾ cup sugar
1 cup ½ and ½
7 eggs
3 egg yolks
1 tbsp vanilla
1 heaping tbsp cinnamon
2 cups milk

Grease a 9x13 pan and tear up bread into small pieces into pan.  Combine remaining ingredients and pour evenly over bread.  Bake at 350 degrees for 45-60 minutes.  Cut into pieces and pour sauce over top.

Bourbon Sauce

¼ cup butter
½ cup sugar
1 egg yolk
2 tbsp water
2 tbsp bourbon

Melt butter in saucepan.  Once melted, add sugar and water.  Stir thoroughly and add egg yolk.  Allow to simmer/boil for 5 minutes.  Remove from heat and add bourbon.  Pour over top of bread pudding or serve on the side.

Breakfast Bread Pudding with Warm Berry Sauce

2 large eggs
3/4 cup granulated sugar
3 cups milk
1 cup heavy cream
1/2 cup butter, melted
1 tablespoon vanilla extract
1 tsp cinnamon
8 slices of white bread
2 cups red raspberries
2 cups strawberries
1/3 cup granulated sugar
1/2 cup orange juice
3 tablespoons lemon juice

Combine eggs, 3/4 cup sugar, milk, cream, melted butter, vanilla, raisins, and allspice in a bowl. Place slices of white bread in a shallow bowl and pour the egg mixture on top; let stand about 20 minutes. Preheat the oven to 350°F (175°C). Arrange the bread slices in a greased baking dish and bake uncovered until set and the top is lightly browned, about 45 minutes.

Meanwhile, in a saucepan, combine red raspberries, strawberries, 1/2 cup sugar, orange juice, and lemon juice. Cook, stirring constantly, until soft, about 5 minutes. Process in a food processor until smooth. Heat until warm and serve over bread pudding.

Makes 8 servings.

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