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Pineapple Apple Bread Pudding With Bourbon Sauce Recipe

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This recipe for Pineapple Apple Bread Pudding With Bourbon Sauce, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (16-ounce) day-old French bread loaf, cubed
2 (12 ounce)cans evaporated milk
1 cup water
6 large eggs, lightly beaten
1 (8-ounce) can crushed pineapple, drained
1 large red delicious apple, grated
1cup raisins
1 1/2 cup sugar
5 Tbsp vanilla extract
1/4 cup butter,softened

Bourbon Sauce:
3 tsp butter
1 tsp all purpose flour
1/2 cup sugar
1 cup shipping cream
2 Tbsp bourbon or Whiskey
1 Tbsp vanilla extract
1 tsp nutmeg

Directions:
Directions:
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 13X9 inch baking dish. Bake uncovered at 350 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:
Melt butter in 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35

 

 

 

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