bourbon bread pudding
Made this for a friend in lieu of a birthday cake -- she loves bourbon and loved this bread pudding, but it is quite bourbon-y and I'd recommend serving the sauce on the side. I thought it was best without the sauce, with just the little taste from the raisins. No leftovers, but I think it would have been good the day after.
from Simply Recipes
Bourbon Sauce:
* 1/2 cup (1 stick) butter, melted
* 1 cup sugar
* 1 egg
* 1 cup Kentucky bourbon whiskey (I don't think you necessarily need this much)
Bread Pudding:
* 1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
* 1 qt milk
* 3 eggs, lightly beaten
* 2 cups sugar
* 2 Tbsp vanilla
* 1 cup raisins (soaked overnight in 1/4 cup bourbon)
* 1/4 teaspoon allspice
* 1/4 to 1/2 teaspoon cinnamon
* 3 Tbsp unsalted butter, melted
Bourbon Sauce:
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
Bread Pudding:
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
from Simply Recipes
Bourbon Sauce:
* 1/2 cup (1 stick) butter, melted
* 1 cup sugar
* 1 egg
* 1 cup Kentucky bourbon whiskey (I don't think you necessarily need this much)
Bread Pudding:
* 1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
* 1 qt milk
* 3 eggs, lightly beaten
* 2 cups sugar
* 2 Tbsp vanilla
* 1 cup raisins (soaked overnight in 1/4 cup bourbon)
* 1/4 teaspoon allspice
* 1/4 to 1/2 teaspoon cinnamon
* 3 Tbsp unsalted butter, melted
Bourbon Sauce:
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
Bread Pudding:
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Comments
according to my mom, my Mommom used to make bread pudding on cold days to have an excuse to leave the oven cracked for a little extra heat in the house.
(this is the mommom who had 10 kids - nobody's begrudging her a little extra anything!)