Bread Pudding with Bourbon Sauce - T/l

Title:
Bread Pudding with Bourbon Sauce - T/l

Yield:
8 Servings

Categories:
American,
Desserts,
Tried
& tru




Ingredients:





     2 tb Butter; softened


     1    Loaf French bread; 12-oz


          -size


     1 qt Milk


     3    Eggs


     2 c  Sugar


   1/2 c  Raisins


     2 tb Vanilla extract





-------------------------------BOURBON
SAUCE-------------------------------


     1    Stick butter; cut into


          -1/2-inch bits


     1 c  Sugar


     1    Egg


   1/2 c  Bourbon





 Preheat the oven to 350. With a pastry brush, spread the softened butter


 evenly over the bottom and sides of a 13 X 9 X 2-inch baking/serving dish.


 Set the dish aside.


 


 Break the bread into chunks, dropping then into a bowl as you proceed, and


 pour milk over them. When the bread is softened, crumble it into small bits


 and let it continue to soak until all the milk is absorbed.


 


 In a small bowl, beat 3 eggs and 2 cups of sugar together with a wire whisk


 or electric beater until the mixture is smooth and thick. Stir in the


 raisins and vanilla extract, then pour the egg mixture over the bread


 crumbs and stir until all the ingredients are well combined.


 


 Pour the bread pudding into the prepared dish, spreading it evenly and


 smoothing the top with a rubber spatula. Place the dish in a large shallow


 roasting pan set on the middle shelf of the oven and pour boiling water


 into the pan to a depth of about 1 inch. Bake for 1 hour, or until a knife


 inserted in the center of the pudding comes out clean.


 


 BOURBON SAUCE: Melt the butter bits in the top of a double boiler set over


 hot, not boiling water.


 


 Stir sugar and the egg together in a small bowl and add the mixture to the


 butter. Stir for 2 to 3 minutes, until the sugar dissolves completely and


 the egg is cooked, but do not let the sauce come anywhere near a boil or


 the egg will curdle. Remove the pan from the heat and let the sauce cool to


 room temperature before stirring in the bourbon.


 


 Serve the bread pudding at once, directly from the baking dish, and present


 the sauce separately in a sauceboat or small bowl.


 


 NOTE:


 


 Needless to say, the better the bourbon, the better the sauce.


 


 NOTES : This is excellent, always a hit at dinner parties.


 


 Recipe by: T/L Foods of the World - American Cooking: Creole & Acadia


 


 Posted to MC-Recipe Digest V1 #1014 by KSBAUM 
on Jan 15,


 1998