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    Bread Pudding w/Warm Bourbon Sauce


    Source of Recipe


    internet

    List of Ingredients




    4 large eggs
    1 cup whole milk
    1 cup whipping cream
    Pinch of salt
    1 tsp. vanilla extract
    1/4 cup sugar
    4 cups day-old cinnamon-raisin bread w/crusts, cut into 1/2 inch pieces.
    1/2 cup pecans, toasted, chopped.

    Recipe



    Butter 8 inch square baking dish

    Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mix over and let stand 5 mins. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.

    Preheat oven to 375º. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes

    Remove dish w/bread pudding from water and cool slightly

    Cut into squares. Serve bread pudding warm with sauce.

    Bourbon Sauce

    1/4 cup (1/2 stick) unsalted butter
    1/2 cup sugar
    3 Tbsp. whipping cream
    2 Tbsp. bourbon
    Pinch of salt

    Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly


 

 

 

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