Dessert : Bread Pudding

Bread Pudding Recipe

INGREDIENTS

Bourbon Sauce:
1/2 cup butter (melted)
1 cup sugar
1 egg

Method to make Bourbon Sauce :

Melt the butter in a saucepan, whisked sugar and egg are added to blend well. Cooked with a low heat and blend well until the mixture thickens.
Note: Do NOT allow it to simmer, or it may curdle.
Whisk the bourbon sauce after removing from heat. (the sauce can be whisk before serving)

The sauce should be soft, creamy and smooth.

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)
1/3  teaspoon cinnamon
3 Tbsp unsalted butter, melted


Methods to make Bread Pudding :

1 Preheat oven to 180°C . (depending on the oven)

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 180°C for about 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 sauce on the side, pour on to taste.

Best fresh and eaten the day it is made