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Bread Pudding w/ Bourbon Sauce Recipe

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This recipe for Bread Pudding w/ Bourbon Sauce is from Trish's Best, 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:  
Bread Pudding
1 (16 oz.) French bread loaf, cubed
2 (12 oz.) cans evaporated milk
1 c. water
6 large eggs, lightly beaten
1 (8 oz.) can crushed pineapple, drained
1 large apple, grated
1 c. golden raisins
1½ c. sugar
5 T. pure vanilla extract
¼ c. butter cut up & softened

Bourbon Sauce
3 T. butter
1 T. AP flour
½ c. sugar
1 c. whipping cream
2 T. bourbon or whiskey
1 T. pure vanilla extract
1 tsp, nutmeg
Directions:
Directions:
Preheat oven 350º
Place cubed bread in oven & toast for 10 minutes, rotating front to back half-way through; Place eggs in a bowl and beat slightly, adding milk, water, sugar & vanilla. Pour mixture over bread. Add drained pineapple, grated apples & raisins.

Pour mixture into a greased 13x9" baking dish. Place softened butter slices evenly throughout the dish.

Bake uncovered 35-45 minutes or until set and crust is golden. While pudding is cooking, prepare 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.

Remove from oven and let stand 2 minutes. Serve warm with Bourbon Sauce.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Pudding: 1 hour, 20 minutes Sauce: 20 minutes
Personal Notes:
Personal Notes:
Soak raisins in bourbon days before making.

 

 

 

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