Bread Pudding With Bourbon Sauce by RickMach

The key for this one and any bread pudding (that is not listed on the recipe) is to use the cheapest white bread you can buy. I used some of the 59 cents/load HEB brand thin sliced white bread. The bread I had was fresh so I put it in the oven while I was baking something else and dried it out a little before using it in the recipe.

Ingredients:

Ingredients for pudding:
3 eggs
1 ½ t Nutmeg
1 ½ t Ground cinnamon
2 ¼ c Milk
½ c Chopped pecans
1 Chopped apple
1 ¼ c sugar
1 ½ t Vanilla extract
¼ c Unsalted butter
½ c Raisins
5 c Stale french bread cubed (or cheap white bread or )

Ingredients for sauce:
2 c Icing sugar
2 eggs
½ lb Unsalted butter
¼ c Bourbon whisky

Instructions:

With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla, and cinnamon. Beat until well blended. In a sauce pan, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans, and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding and spoon mixture into the baking container. Place in oven and immediately reduce heat to 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.

To make the bourbon sauce, combine eggs and icing sugar. Melt butter in a double boiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool and add bourbon. Serve over bread pudding. NOTE: This makes a lot of sauce so I think you could cut in ½ and it would be enough for one bread pudding.

Other Info (pictures, nutrition, etc)

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