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Bread Pudding With Bourbon Sauce




Source of Recipe


From Diana Rattray,


List of Ingredients




1 pound French style bread (the firmer the better)
3 1/4 cups milk
3 eggs
2 teaspoons vanilla
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 cup pecans
1/4 cup raisins (optional)
Bourbon Sauce, recipe follows

Recipe



Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce (below).
Bourbon Sauce

1 cup granulated sugar 6 tablespoons butter, melted 1/2 cup buttermilk 1 tablespoon (or more!) Bourbon 1/2 teaspoon baking soda 1 tablespoon white corn syrup 1 teaspoon vanilla
In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.