Bread Pudding With Bourbon Sauce
Great recipe to use up old bread.
INGREDIENTS
NutritionBread Pudding
- 1loaf French bread, at least a day old, cut into 1-inch squares
- 1
- 1teaspoon cinnamon
- 2teaspoons vanilla extract
- 1
- 2cups whole milk
- 1cup heavy cream
- 4
- 3
Bourbon Sauce
- 2cups heavy cream
- 1⁄2cup whole milk
- 1⁄2cup granulated sugar
- 2tablespoons cornstarch
- 3⁄4
- 1pinch salt
- 2tablespoons unsalted butter
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DIRECTIONS
- Bread Pudding:
- Preheat oven to 350.
- Place bread in large bowl.
- Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, butter, and raisins. Wisk to mix.
- Pour the mixture over bread, and gentle stir to combine.
- Allow the mixture to sit for 30 minutes, until bread soaks up liquid.
- Transfer the bread mixture to a 9x13 inch baking pan.
- Bake for 45-55 minutes, or until set. The pudding is done when the edges start getting a bit brown and pulling away from the edge of the pan.
- Bourbon Sauce:
- In a saucepan over medium heat, combine the cream, milk, and sugar.
- Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend.
- Pour into the cream mixture and bring to a boil.
- Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.
- Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon.
- Serve warm.
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