Bread Pudding with Bourbon Sauce2002-10-27
- Course: Desserts
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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This bourbon flavored bread pudding reminds me of New Orleans and its famous Bourbon Street. Easy, fun and outrageously good.
- 1/4 cup raisins
- 2 tbsp bourbon
- 1 1/4 cup milk 1% reduced-fat milk
- 1/2 cup granulated sugar
- 1 tbsp Watkins vanilla extract
- 11/2 tsp cinnamon
- 1 tsp ground nutmeg
- dash of salt
- 4 medium eggs lightly beaten
- 4 1/2 cup cubed French bread - 8 oz or 1/2 loaf
- Cooking spray
- Bourbon Sauce
- 1/4 cup sugar
- 1/4 cup Light corn syrup Karo
- 1/8 cup butter
- 1/4 cup bourbon
In a small dish combine the raisins and 2 tablespoon Crown Royal or other bourbon. Let this stand for 30 minutes. Drain the mixture but reserve the liquid. Break the bread in small pieces and set aside.
In a large bowl whisk together the reserved liquid, milk, sugar, vanilla, cinnamon, nutmeg, salt and eggs. Add the bread to the mixture, tossing gently to coat all the bread. Spoon the mixture into an 8 inch square baking dish coated with cooking spray.
Sprinkle the raisins evenly on top, pressing them gently into the bread mixture. Cover with foil and refrigerate 30 minutes or up to 4 hours. Place the dish in a 13x9 baking dish and add one inch of hot water. Bake covered at 350 degrees in preheated oven for 20 minutes. Uncover and bake 10 more minutes.
Bourbon Sauce: In a small pan, Teflon coated pan preferably, combine the sugar, corn syrup and butter over medium heat. Bring to a simmer, cook 1 minute stirring constantly. Remove from heat and stir in the bourbon. Serve the bread pudding warm with the bourbon sauce topping.