Ingredients
- Bourbon Sauce:
- 3 cups stale French bread, cut in 3/4-inch cubes
- 2 cups milk
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 4 tbsp butter, melted and slightly cooled
- 1/2 cup white raisens
- 2 egg yolks
- 1 stick butter, not margarine
- 1 cup sugar
- 1/3 cup bourbon whiskey, or to taste
Preparation
Step 1
Preheat oven to 350 degrees. Place staale bread cubes in a bowl with wilk and squeeze the bread with your hand until well saturated with milk. With an electric mixer on high speed in a separate bowl, best eggs with sugar until thick and pale. Stir in vanilla, cinnamon, nutmeg, butter, and raisens into the egg mixture. Add the soaked bread cubes to the egg mixture and stir well.
Let stand 15 minutes. It is important to allow enough time for bread to absorb the egg mixture or the bread cubes will float to the top during baking, leaving a layer of custard on the bottom of dish.
Transfer mixture to a greased baking dish. Bake until firm or until a knife inserted in the middle comes out clean, abvout 45 to 60 minutes. Let it cool slightly in the dish.
BOURBON SAUCE; Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer,until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream, if desired. Pass the bourbon sauce separately.