Delicious Bread Pudding Recipe

This bread pudding recipe is based upon one from the famous Bon Ton Cafe in New Orleans. My friend Becca has been making this bread pudding in her household for years and made us a batch for the holidays.

The sauce is packed with bourbon (Becca states the Bon Ton's sauce has much more bourbon in it), so you may want to utilize somewhat less. My dad still gets a dazed and delighted look in his eyes when this bread pudding is mentioned.

Bread Pudding Recipe

Prep time: 10 minutes       Cook time: 1 hour        Yield: Makes 8-10 servings

Ingredients

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.
• 2 cups sugar.
• 2 Tbsp vanilla extract.
• 1 cup raisins (soaked an hour or more in 1/4 cup bourbon).
• 1/4 teaspoon allspice.
• 1/4 to 1/2 teaspoon cinnamon.
• 3 Tbsp saltless butter, melted.

Bourbon Sauce:.

• 1/2 cup (1 stick) butter, melted.
• 1 cup sugar.
• 1 egg.
• 1 cup Kentucky bourbon whiskey.

Method

Preheat oven to 350 ° F. Place milk in a big blending bowl and add the bread that has actually been cut into squares. Press the bread into the milk with your hands till all the milk is soaked up.

In a different bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to integrate.

Pour the melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mix into the baking pan. Bake at 350 ° F for 35-45 minutes, up until the liquid has set. The pudding is done when the edges begin getting a bit brown and retreat from the edge of the pan. Can also make in individual ramekins.

While the bread pudding is cooking, make the bourbon sauce. Melt the butter in a medium pan on low heat. Include the sugar and egg and whisk to blend well. Slowly prepare over low heat, stirring continuously, till the mix thickens enough to coat the back of a spoon, then remove from heat. Do not permit the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, simply take it off the heat and mix it smooth in a blender.) Blend in bourbon to taste. Blend again prior to serving. The sauce ought to be soft, velvety, and smooth.

Serve the bread pudding with bourbon scotch sauce on the side; soak to taste. Finest fresh and consumed the day it is made.

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