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Pineapple-Apple Bread Pudding w/Bourbon




Source of Recipe


Internet


List of Ingredients




16 ounces day-old French bread loaf -- cubed
2 (12-ounce cans) evaporated milk
1 cup water
6 large eggs -- lightly beaten
8 ounces canned crushed pineapple -- drained
1 large Red Delicious apple -- grated
1 cup raisins
1 1/2 cups sugar
5 tablespoons vanilla extract
1/4 cup butter or margarine -- cut up and softened

BOURBON SAUCE (1 1/2 cups):
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup sugar
1 cup whipping cream
2 tablespoons bourbon or whiskey
1 tablespoon vanilla extract
1 teaspoon nutmeg


Recipe



Combine first 3 ingredients, and stir in eggs, blending well. Stir in crushed pineapple and next 4 ingredients. Stir in butter, blending well. Pour mixture into a greased 13- x 9-inch baking dish.

Bake, uncovered, at 350 degrees for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.

BOURBON SAUCE: Prep: 5 min., Cook: 14 min.
Melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, 5 minutes. Stir in sugar and cream; cook, whisking constantly, 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; simmer 5 minutes. Makes 1 1/2 cups

Yield: Makes 8 servings