Bread pudding with bourbon sauce - t/l
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Bread pudding with bourbon sauce - t/l
  Bread    Pudding    Bourbon    American    Sauces  
Last updated 6/12/2012 1:10:18 AM. Recipe ID 37490. Report a problem with this recipe.
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      Title: Bread pudding with bourbon sauce - t/l
 Categories: American, Desserts, Tried & tru
      Yield: 8 Servings
      2 tb Butter; softened
      1    Loaf French bread; 12-oz
      1 qt Milk
      3    Eggs
      2 c  Sugar
    1/2 c  Raisins
      2 tb Vanilla extract

MMMMM-----------------------BOURBON SAUCE----------------------------
      1    Stick butter; cut into
           -1/2-inch bits
      1 c  Sugar
      1    Egg
    1/2 c  Bourbon
  Preheat the oven to 350. With a pastry brush, spread the softened
  butter evenly over the bottom and sides of a 13 X 9 X 2-inch
  baking/serving dish. Set the dish aside.
  Break the bread into chunks, dropping then into a bowl as you
  proceed, and pour milk over them. When the bread is softened, crumble
  it into small bits and let it continue to soak until all the milk is
  In a small bowl, beat 3 eggs and 2 cups of sugar together with a wire
  whisk or electric beater until the mixture is smooth and thick. Stir
  in the raisins and vanilla extract, then pour the egg mixture over
  the bread crumbs and stir until all the ingredients are well combined.
  Pour the bread pudding into the prepared dish, spreading it evenly and
  smoothing the top with a rubber spatula. Place the dish in a large
  shallow roasting pan set on the middle shelf of the oven and pour
  boiling water into the pan to a depth of about 1 inch. Bake for 1
  hour, or until a knife inserted in the center of the pudding comes
  out clean.
  BOURBON SAUCE: Melt the butter bits in the top of a double boiler set
  over hot, not boiling water.
  Stir sugar and the egg together in a small bowl and add the mixture
  to the butter. Stir for 2 to 3 minutes, until the sugar dissolves
  completely and the egg is cooked, but do not let the sauce come
  anywhere near a boil or the egg will curdle. Remove the pan from the
  heat and let the sauce cool to room temperature before stirring in
  the bourbon.
  Serve the bread pudding at once, directly from the baking dish, and
  present the sauce separately in a sauceboat or small bowl.
  Needless to say, the better the bourbon, the better the sauce.
  NOTES : This is excellent, always a hit at dinner parties.

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Recipe ID 37490 (Apr 03, 2005)

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