Bourbon Bread Pudding

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Bourbon Bread Pudding

Yield: 12-14

Chef: Noni

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

Bread Pudding

• 1 loaf (about 1 lb) day old french bread
• 4 large eggs
• 3 c granulated sugar
• 2 tsp vanilla extract
• 4 c milk
• 1 c raisins

Bourbon Sauce

• 1 egg
• 1 c granulated sugar
• 1/4 c unsalted butter
• 1/2 c bourbon

Instructions

Bread pudding

1. Cut french bread into 1/2-inch cubes.
2. In a large bowl, beat 4 eggs. Add 2 c sugar, the vanilla, and the milk. Whisk to combine.
3. Add the bread and raisins and let mixture stand for 10 minutes.
4. Stir often to saturate the bread with the milk mixture.
5. Place a rack in the center of the oven and preheat to 350℉.
6. Grease a 9- by 13-inch pan with butter.
7. Spoon the bread mixture into the pan.
8. Set the pan into a slightly larger pan that is at least 2 inches deep.
9. Pour about 1 inch boiling water into the larger pan.
10. Place both pans in the oven and bake until the pudding feels firm the center when lightly touched, about 1 hour.

Bourbon Sauce

1. Melt 1/4 c butter in a medium saucepan over medium-high heat.
2. Add 1 c sugar and the bourbon. Stir until the sugar dissolves.
3. In a small bowl, beat the egg.
4. Slowly pour a ladle full of the hot milk mixture into the egg, whisking constantly to avoid scrambling the egg. Pour the egg mixture into the saucepan, stirring for about a minute longer.
5. Pour the hot bourbon sauce over the warm bread pudding.
6. Broil about 8 inches from the het until the top of the pudding is glazed and the sauce bubbles.
7. Scoop into bowls and top with vanilla ice cream.