"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bread Pudding with Bourbon Sauce Recipe

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

Contributor:  
Contributor:  
Mark B
Added: Wednesday, August 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c of raisins or finely chopped dried apricots
3 T Jim Beam
(Soak the above ingredients)

12 biscuits (baked and cooled) ** Leftover biscuits a day or 2 old are fine to use **
¼ c milk
6 eggs
2 c sugar
2 T vanilla
2 T melted butter - -

Sauce Ingredients:
¼ stick butter
1 c sugar
1 egg
¼ c water
1/3 cup Jim Beam

Directions:
Directions:
Break apart the biscuits and put in a large bowl; add milk and soak for 5 minutes

In separate bowl, beat eggs, sugar and vanilla; Add to the bread mixture; Add the apricot and Jim Beam mixture; Hand toss;

Put 2 T butter in a 2QT dish…put in oven and let it melt. Spoon in the bread mixture and bake at 350 F for 1 hour.

Sauce: Melt butter, andd sugar, and water. Cook over med heat for 5 minutes. In a glass bowl, beat the eggs. GRADUALLY add the hot mixture to the eggs and stir. (If you do this too quickly, your sauce will curdle). Then add the Jim Beam to the sauce. Drizzle of the bread pudding. Serve with Vanilla Ice Cream

Number Of Servings:
Number Of Servings:
A lot
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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