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Bread Pudding with Bourbon Sauce Recipe

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This recipe for Bread Pudding with Bourbon Sauce is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bourbon Sauce:
1/2 c. (1 stick) butter, melted
1 c. sugar
1 egg
1 c. bourbon whiskey

Bread Pudding:
1 loaf French bread, cut into 1-in. cubes (about 6-7 c.)
4 c. milk
3 eggs, lightly beaten
2 c. sugar
2 T. vanilla
1 c. raisins (soaked overnight in 1/4 c. bourbon
1/4 t. allspice
1 t. cinnamon
3 T. butter, melted
Directions:
Directions:
Bourbon Sauce:

Melt butter in a small saucepan. Add sugar and egg, blending well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove sauce from heat and let cool. Whisk again before serving; sauce will be soft, creamy and smooth.

Bread Pudding:

Preheat oven to 350º.

In a large bowl, soak bread in milk. Crush with hands until well mixed and all the milk has been absorbed. In a separate bowl, beat eggs, sugar, vanilla and spices. Gently stir mixture and raisins into the soaked bread.

Pour butter into the bottom of a 9x13-in. baking pan, coating the bottom and sides of the pan well. Pour in the bread mix. (This can also be baked in individual ramekins.)

Bake for 35-45 minutes, until set. The pudding will be done when the edges start getting brown and pull away from the edge of the pan.

Makes 8-10 servings. Serve with bourbon sauce on the side, to be poured on to taste.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Finally, an easy way to make sure all the bread is thoroughly moistened. For anyone who loves bread pudding, this is a very satisfying dessert.

 

 

 

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