Ingredients: |
Ingredients: 1 loaf Brioche bread or challah bread, at least a day old, cut into 1-inch cubes (about 6-7 cups)
3 cups whole milk
1 cup half and half
5 large eggs, beaten
1/2 cup granulated sugar
1/2 cup brown sugar
2 Tbsp. vanilla extract
1 cup raisins (soaked an hour or two in bourbon)
1 teaspoon nutmeg
1 teaspoon cinnamon
3 Tbsp. unsalted butter, melted
Bourbon Sauce:
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar
1/2 cup whipping cream
1/2 cup Kentucky bourbon whiskey (less or more to taste)
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Directions: |
Directions:1 Preheat oven to 350°F.
2 Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.
3 In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.
4 Pour the melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan. Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
5 Make the bourbon sauce while the bread pudding is cooking. Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream and bourbon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)
Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. |
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