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Apple Pecan Bread Pudding with Bourbon Sauce Recipe

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This recipe for Apple Pecan Bread Pudding with Bourbon Sauce, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Berta Chapa
Added: Wednesday, September 5, 2007


1 large loaf French bread (tear into workable pieces and let it get stale overnight)
6 beaten eggs
1 c. milk
1 c. heavy whipping cream
1/2 stick Falfurrias butter
1/2 c. sugar
1 c. brown sugar
1 1/2 T. vanilla
1/2 c. raisins
3/4 c. chopped Texas pecans (reserve 1/4 c. to top the pudding)

Bourbon Sauce:
1 c, granulated sugar
6 T. melted butter
1/2 c. buttermilk
1 T. or more of Bourbon
1/2 t. baking soda
1 T. white corn syrup
1 t. vanilla

Combine eggs, milk, cream, sugar, cinnamon, and vanilla in a large mixing bowl. Mix well. Add the stale bread and mix gently until liquid is absorbed. Add raisings, Texas apples and Texas pecans to the bread mixture and mix till incorporated. Place entire mixture into a buttered glass dish. Slice the butter into pats and place on top of the pudding mixture, spaced evenly. Sprinkle reserved pecans on top. Bake uncovered for 25-35 minutes at 350. Look for edges to brown well. Serve warm or cold with sauce.

For the sauce mix all ingredients in a saucepan and bring to a boil for 1 minute. Serve warm.




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