2013: Bread Pudding with Bourbon Sauce

By pavaldez

This recipe was adapted by Joe Barkson and posted to his Worldwide Recipes site from a recipe by Paul Prudhomme from his book, "Chef Paul Prudhomme's Louisiana Kitchen."

Ingredients

• Bread Pudding*
• 3 eggs
• 1 1/4 cups (300 ml) sugar
• 1 1/2 teaspoon (7 ml) vanilla extract
• 1 teaspoon (5 ml) freshly ground nutmeg
• 1 teaspoon (5 ml) ground cinnamon
• 4 tablespoons (60 ml) butter, melted
• 2 cups (500 ml) milk
• 1/2 cup (125 ml) raisins
• 1/2 cup (125 ml) coarsely chopped pecans
• 5 cups (1.25 L) very stale French or Italian bread, with crust, cut into cubes
• 1 recipe bourbon sauce (see below)
• Bourbon Sauce*
• 1/2 cup (125 ml) butter
• 1 cup (250 ml) sugar
• 1 egg, lightly beaten
• 2-3 tablespoons (30-45 ml) bourbon, brandy, rum, or spirit of your choice

Details

Servings 8
Adapted from breadpuddingallday.blogspot.com

Preparation

Step 1

*Bread Pudding*

Using electric mixer or wire whisk, beat eggs until extremely frothy, about 3 minutes with electric mixer, about 6 by hand. Add remaining ingredients except bread and beat until thoroughly mixed. Place bread cubes in greased oven-proof baking dish and pour egg mixture over them. Toss bread to coat with egg mixture and allow to sit at room temperature for 45 minutes, until virtually all liquid is absorbed. Bake in preheated 300F (150C) for 45 minutes, then raise oven temperature to 424F (220C) and bake an additional 15 to 20 minutes, until pudding is well browned and has puffed up. Serve hot, warm, or at room temperature with bourbon sauce.

*Bourbon Sauce*

Combine butter, sugar, and egg in small saucepan and cook over low heat, whisking constantly, until mixture thickens - do not boil. Remove from heat and stir in bourbon. Serve immediately or refrigerate and reheat before serving. Makes about 2 cups.