Bread Pudding with Bourbon Sauce
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WHAT YOU NEED:
BREAD PUDDING: 2 cups milk ¼ cup butter ½ cup sugar 2 tsp cinnamon ¼ tsp salt 2 eggs, slightly beaten 6 cups stale French bread, cubed 1 cup raisins |
BOURBON SAUCE:
1/4 cup (1/2 stick) unsalted butter 1/2 cup sugar 3 tablespoons whipping cream 2 tablespoons bourbon Pinch of salt |
METHOD:
Preheat oven to 350°F.
In saucepan, add butter, heat on medium heat until butter is melted, add the milk and heat until lukewarm.
In large bowl, mix sugar, cinnamon, and salt. Add eggs and whisk until well blended. Add bread and raisins, stir until the bread is coated. Place mixture in a greased 2-quart baking dish. Pour milk mixture evenly over bread cubes. Stir or press to coat all bread if need be.
Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
Bake uncovered 40 to 45 minutes or until knife inserted comes out clean.
Sauce:
In a saucepan, stirring constantly, gently simmer all ingredients over medium heat until sugar is dissolved. Serve sauce warm with warm bread pudding.
Preheat oven to 350°F.
In saucepan, add butter, heat on medium heat until butter is melted, add the milk and heat until lukewarm.
In large bowl, mix sugar, cinnamon, and salt. Add eggs and whisk until well blended. Add bread and raisins, stir until the bread is coated. Place mixture in a greased 2-quart baking dish. Pour milk mixture evenly over bread cubes. Stir or press to coat all bread if need be.
Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
Bake uncovered 40 to 45 minutes or until knife inserted comes out clean.
Sauce:
In a saucepan, stirring constantly, gently simmer all ingredients over medium heat until sugar is dissolved. Serve sauce warm with warm bread pudding.