"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bread Pudding With Bourbon Sauce Recipe

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This recipe for Bread Pudding With Bourbon Sauce, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Modica
Added: Saturday, October 28, 2006


cup raisins (optional)
1/3 cup plus 3 tablespoons bourbon or brandy
12 ounces fresh French bread, cut into 1-inch pieces
1 cups milk (do not use low-fat or nonfat)
1 cup sugar
cups whipping cream
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract
teaspoon ground cinnamon
cup ( stick) unsalted butter
Bourbon Sauce:
3 T bourbon
cup sugar
1 egg yolk

Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Drain.
Preheat oven to 375. Place bread in large bowl. Whisk milk, cup sugar, cream, eggs, 2 egg yolks, vanilla, and cinnamon in medium bowl to blend, pour egg mixture over bread. Add raisins. Mix gently to coat bread; transfer mixture to 9x5x3-inch glass baking dish.
Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly.
Melt butter in top of double boiler set over simmering water. Add bourbon, sugar and egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160, about 1 minute. Remove from heat.
Cut hot or warm bread pudding into slices. Transfer to plates. Spoon bourbon sauce over each portion and serve.

Number Of Servings:
Number Of Servings:
6 servings




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