1loaf French bread, cut into 1-inch squares (about 6-7 cups)
1qtwhole milk
3eggs, lightly beaten + whites
2cupssugar
2tbspvanilla…I add a bit more
1cupraisins (soaked overnight in 1/4 cup bourbon); soaking is not required
1cupcoconut
1cupchopped pecans, toasted
½tspcinnamon
½tspnutmeg
3tbspunsalted butter, melted
BOURBON SAUCE
½cup(1 stick) butter, melted
1cupsugar
1egg
1cupKentucky Bourbon whiskey
Directions
BREAD PUDDING
1
Preheat oven to 350°F.
2
Soak the bread in milk in a large mixing bowl. Crush 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 350°F 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.
4
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.
BOURBON SAUCE
5
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens.
6
Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
I always think it need a lot more bourbon…just like salt too…if you spill some drink a shot!
Ingredients
BREAD PUDDING
1loaf French bread, cut into 1-inch squares (about 6-7 cups)
1qtwhole milk
3eggs, lightly beaten + whites
2cupssugar
2tbspvanilla…I add a bit more
1cupraisins (soaked overnight in 1/4 cup bourbon); soaking is not required
1cupcoconut
1cupchopped pecans, toasted
½tspcinnamon
½tspnutmeg
3tbspunsalted butter, melted
BOURBON SAUCE
½cup(1 stick) butter, melted
1cupsugar
1egg
1cupKentucky Bourbon whiskey
Directions
BREAD PUDDING
1
Preheat oven to 350°F.
2
Soak the bread in milk in a large mixing bowl. Crush 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 350°F 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.
4
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.
BOURBON SAUCE
5
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens.
6
Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
I always think it need a lot more bourbon…just like salt too…if you spill some drink a shot!