I’m sure you guys saw the ice cream bread recipe we posted a couple of weeks ago. Totally awesome, right? You know I’m a fan of quick and easy, so I was all over this. But where some people saw an end product, I saw a starting point. So, I asked myself what could I possibly make with a loaf of ice cream bread. Soon enough, it dawned on me. Ice Cream Bread Pudding, duh. Shout out to Simple Sifted on providing details on how to execute this. Check the recipe below to see  how this caloric-ly-glorious recipe came to include an entire half gallon of ice cream . . . and a mere three ingredients more.

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Ice Cream Bread Pudding

Ingredients

• Half gallon (64oz) Blue Bell Pecan Pralines ‘n Cream ice cream, divided
• 2 1/4c Self-rising flour
• 1 egg
• 1 egg yolk
• 2-3T bourbon

Directions

1. Preheat oven to 350 degrees and grease and flour one 8.5 x 4.5 loaf pan.
2. Measure out ice cream as such and let soften: 3 cups, 2 1/4 cups, and 3/4 cup (this should use up the entire half gallon). (You can speed up the measuring process by giving the ice cream a good stir).
3. Mix 3 cups ice cream with 2 ¼ cups self-rising flour and pour into greased loaf pan.
4. Bake for 45 to 60 minutes and let cool. (Leave the oven on.)
5. Slice and cut up bread (discarding ends) into 1 inch cubes, and layer in 7 x 11 pan.
6. Stir together 2 ¼ cups ice cream, egg, and egg yolk until it’s all melty, then pour over bread.
7. Bake uncovered for 35 minutes. Then cover with foil and bake for 20 minutes more.
8. Meanwhile, simmer remaining 3/4 cups ice cream on stove until thickened, stirring often. Remove from stove, stir in bourbon, then replace on burner and stir frequently until simmering again. Cool in fridge.
9. Top with sauce, then serve.

If you’re feeling really crazy, buy yourself even MORE Blue Bell Pecan Pralines ‘n Cream ice cream, serve it atop the bread pudding, and enjoy, enjoy, enjoy. I know I did.