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Bread Pudding with Bourbon Sauce




Source of Recipe


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Recipe Introduction


Yield: 12 generous portions


List of Ingredients




7 eggs
1 pound granulated sugar (2 1/4 cups)
1 pint whipping cream
1 pint whole milk
6 day-old croissants
6 day-old Danish
1 loaf day-old cinnamon-swirl bread
1 package day-old ladyfingers
Bourbon Cream Sauce:
3 /4 cup bourbon
1 quart whipping cream
3 to 4 cups granulated sugar
2 tablespoons each cornstarch, cold water
Cinnamon for sprinkling


Recipe



Whisk together the eggs, sugar, cream and milk. Crumble pastries into a buttered 13x9-inch baking pan and pour the egg mixture over them. (If you cannot get "day-old" baked goods, just open the packages overnight and let them dry before starting this recipe.) Stir mixture in pan until all pastries are soaked; press lightly into pan to even out the mixture.

Bake at 350 degrees for 30 to 35 minutes, until golden brown on top and still moist in the middle. Push down lightly in center to make sure that the liquid has softly "set."

For sauce: Heat bourbon, cream and sugar to boiling. Thicken with a slurry of cornstarch and water. Simmer and whisk leaves marks in the sauce. Pour over bread pudding and sprinkle with cinnamon. Serve warm