Bread Pudding with Bourbon Sauce
Recipe Date:
September 26, 2024
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 Loaf of day old French Bread
- 1 Quart of Milk
- 3 Large eggs
- 2 cups sugar
- 1/2 Cube of butter
- 1 cup raisins (more or less to taste)
- 1 1/2 tbsps Vanilla
- FOR THE WHISKEY SAUCE:
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup Half and Half
- 2 tbsps Whiskey or Bourbon OR to taste... Kate uses about 1/4 C.
Directions
FOR THE BREAD PUDDING:
- Tear up bread into bite size pieces or cut into cubes and put into a mixing bowl.
- I just tear it - I like the un-eveness of it all.
- Pour the milk over the bread and let it soak for about 10 minutes.
- Preheat oven to 325 degrees. Add the butter in a 13 x 9 pan and put in oven to melt.
- Lightly beat eggs. Mix eggs, sugar vanilla and raisins together.
- Mix into the bread with your hands, lightly, don't mush up bread too much.
- Put into heated, buttered pan and bake for 40 - 45 minutes.
FOR THE WHISKEY SAUCE:
- Bring sugar, butter, half and half to boil in a heavy saucepan. Stir until sugar dissolves.
- Lower heat and simmer for 5 minutes.
- Take off of heat and add Bourbon.
- Serve warm - or at least serve the Bourbon sauce warm.
It is really good to broil the sauce on the leftovers the next day! All bubbly and sugary and Bourbony!
