Bread Pudding With Bourbon Sauce 2
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Bread Pudding With Bourbon Sauce 2
  Bread    Pudding    Bourbon    Sauces  
Last updated 6/12/2012 1:10:19 AM. Recipe ID 37491. Report a problem with this recipe.
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      Title: Bread pudding with bourbon sauce 2
 Categories: Desserts, Autumn, Winter
      Yield: 8 Servings
 
MMMMM-----------------------BREAD PUDDING----------------------------
      8 oz Stale bread
      3 c  Lowfat 1% milk
      2 lg Eggs, beaten
      1 c  Sugar
    1/2 c  Raisins
      2 tb Vanilla extract
      1 tb Cold unsalted butter, cut
           -into bits

MMMMM-----------------------BOURBON SAUCE----------------------------
      6 tb Unsalted butter
      1 lg Egg
    3/4 c  Confectioner's sugar
      3 tb Bourbon
 
  Butter a 2-quart baking dish and set aside.
  
  Tear the bread into small pieces and drop them into a large bowl.
  Pour the milk over them and stir to moisten. Soak 30 minutes. (About
  20 minutes after beginning to soak the bread, preheat the oven to
  350#161#F.) When finished soaking, break up the bread into bits with
  a large spoon.
  
  Beat together the eggs, sugar, raisins, and vanilla. Pour into the
  bread mixture and stir thoroughly, breaking up any large chunks of
  bread that surface. Scrape the pudding into the prepared baking dish,
  smooth the top, and dot with butter. Place the baking dish in a large
  pan and fill the outer pan halfway with hot water. Place both pans in
  the oven and bake 70 minutes, or until a knife inserted in the center
  of the pudding comes out clean.
  
  Meanwhile, make the sauce. Melt the butter in a double boiler. In a
  small bowl, beat the egg and beat in the confectioner's sugar. Stir
  into the melted butter and whisk the mixture until it becomes very
  hot, about 7 minutes. Do not boil. Remove from the heat and scrape
  into a bowl. Let cool to room temperature, stirring occasionally. The
  sauce will thicken as it cools. Stir in the bourbon.
  
  Serve the pudding hot or warm in small custard cups. Spoon some sauce
  over each serving.
  
  Nutr. Links:    0 0 0 0 0 0 0 1553 0 0 0 0 0
  
  Per serving: 416 Calories; 14g Fat (31% calories from fat); 8g
  Protein; 62g Carbohydrate; 100mg Cholesterol; 222mg Sodium
  
  Recipe 




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Recipe ID 37491 (Apr 03, 2005)

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