Bread Pudding with Bourban Sauce

By draingal

Recipe shared thru LCCC culinary class.

Ingredients

• 8 oz. raisins
• 4 oz. brandy
• 2 oz. unsalted butter, melted
• 24 oz. white bread (day old)
• 2 qt. heavy cream
• 6 eggs
• 1 lb. 10 oz. sugar
• 1 oz. vanilla extract
• Bourbon Sauce
• 8 oz. unsalted butter
• 1 lb. sugar
• 2 eggs
• 8 oz. bourbon

Preparation

Step 1

Combine the raisins and brandy in a small saucepan. Heat just to a simmer, cover and set aside.
Use a portion of the butter to thoroughly coat a 2" deep hotel pan. Reserve the remaining butter.
Tear the bread into chunks and place in a large bowl. Pout the cream over the bread and set aside until soft.
Beat the eggs and sugar until smooth and thick. Add the vanilla, the remaining melted butter and the raisins and brandy.
Toss the egg mixture with the bread gently to blend. Pour into the hotel pan and bake at 350 degrees until browned and almost set, approximately 45 minutes.
For the sauce: Melt the butter; stir in the sugar and eggs to thicken. Add the bourbon and hold in a warm place for serving.