Prep 20 mins
Cook 50 mins
This recipe comes from Bon Appetite, September 1999.
- 4 large eggs
- 236.59 ml whole milk
- 236.59 ml whipping cream
- 59.14 ml sugar
- 4.92 ml vanilla extract
- 0.25 ml salt
- 946.36 ml cinnamon-raisin bread (day old bread with crusts, cut into 1/2-inch pieces)
- 118.29 ml pecans, toasted, chopped
- 59.14 ml unsalted butter
- 118.29 ml sugar
- 44.37 ml whipping cream
- 29.58 ml Bourbon
- 0.25 ml salt
- Butter 8-inch square baking dish.
- Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes.
- Push down bread into custard.
- Refrigerate 2 hours, pushing bread into custard occasionally.
- Preheat oven to 375°F
- 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 with bread pudding from water and cool slightly.
- Cut into squares. Serve bread pudding warm with sauce.
- To make the bourbon sauce:.
- Melt butter in small saucepan over medium heat.
- Whisk in remaining ingredients.
- Simmer until thickened, whisking often, about 3 minutes.
- Cool slightly.
- Place some of the sauce on top of a square of bread pudding.
- **Cook time does not include refrigeration time of 2 hours.
I have been making this recipe for a number of years. Everyone raves about it. Today I could not find my copy. I was delighted I found it on this sight.