Bourbon Bread Pudding

By á-46

Ingredients

• Pudding:
• Day-old toasted bread cubes work best, absorbing plenty of the custard.
• 2 tablespoons butter, softened
• 4 cups fat-free milk
• 9 cups (1/2-inch) cubed French bread
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 large egg whites
• 1 large egg
• 1/2 cup raisins
• Sauce:
• 3/4 cup sugar
• 6 tablespoons butter
• 1 large egg
• 1/4 cup bourbon

Details

Servings 16

Preparation

Step 1

Preheat oven to 350°.
To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside.

Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Place bread in a large bowl; pour hot milk over bread.

Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually add the egg mixture to milk mixture, stirring constantly with a whisk. Stir in raisins; pour into prepared dish. Place dish in a roasting pan; add hot water to pan to a depth of 1/2 inch. Bake at 350° for 50 minutes or until browned and set.

To prepare sauce, combine 3/4 cup sugar, 6 tablespoons butter, and 1 egg in a small, heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165° and mixture is thick, stirring constantly. Remove from heat; stir in bourbon.