Bread Pudding

By EdieK

Best bread pudding ever. No substitute for alcohol in the bourbon sauce, definitely NOT kid-friendly. This one is for the grown-ups.

This bread pudding recipe is based on one from the famed Bon Ton Cafe in New Orleans. The sauce is loaded with bourbon (Becca says the Bon Ton's sauce has even more bourbon in it), so you might want to use somewhat less.

Ingredients

• Bourbon Sauce:
• 1/2 cup (1 stick) butter, melted
• 1 cup sugar
• 1 egg
• 1 cup Kentucky bourbon whiskey
• Bread Pudding:
• 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
• 1 qt milk
• 3 eggs, lightly beaten
• 2 cups sugar
• 2 Tbsp vanilla
• 1 cup raisins (soaked overnight in 1/4 cup bourbon)
• 1/4 teaspoon allspice
• 1/4 to 1/2 teaspoon cinnamon
• 3 Tbsp unsalted butter, melted

Details

Servings 8
Adapted from simplyrecipes.com

Preparation

Step 1

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

1 Preheat oven to 350F.

2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.