New Orleans Bread Pudding with Bourbon Sauce

New Orleans Bread Pudding with Bourbon Sauce Recipe


Ingredients

Pudding:

  • 1/4 cup raisins 
  • 2 tablespoons bourbon
  • 1 1/4 cups 2% reduced-fat milk 
  • 1/2 cup sugar 
  • 1 tablespoon vanilla extract 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon ground nutmeg
  • Dash of salt 
  • 3 large eggs, lightly beaten 
  • 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces) 
  • Cooking spray 

Sauce:

  • 1/2 cup sugar 
  • 1/4 cup light-colored corn syrup
  • 1/4 cup butter 
  • 1/4 cup bourbon

Preparation

To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.


myrecipes.com

No comments:

Post a Comment