I love bread pudding! Let's get that right out there. I am addicted to bread pudding. Alas I've not been able to make bread pudding that would satisfy my craving for soft, yet firm, sweet and lovely and can't get enough of it... bread pudding.
Until now!
I found this recipe on Simply Recipes.com
Here's the link: http://www.simplyrecipes.com/recipes/bread_pudding
In case the link should ever go away, I have pasted the recipe below. You can also print the recipe out from the linked page (I certainly did!).
I did not have any bourbon around, but I did have some lovely rum and used it as a replacement with fantastic results. The stinker is, now, I have to buy some good bourbon and try the recipe yet again. Poor me! : ) Life is so hard sometimes.
So, if you've got an inkling for some of the best breading pudding you'll ever wrap your lips around, make this recipe. If you're not into booze in your desserts, serve it up with vanilla ice cream or fresh made whipped cream.
Authentic New Orleans bread pudding with French bread, milk, eggs, sugar, vanilla, spices, and served with a Bourbon sauce.
2 In a separate 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 combine.
3 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 mixture into the baking pan. Bake at 350°F for 35-45 minutes, until the liquid has 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.
4 While the bread pudding is cooking, make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.) Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.
Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.
Until now!
I found this recipe on Simply Recipes.com
Here's the link: http://www.simplyrecipes.com/recipes/bread_pudding
In case the link should ever go away, I have pasted the recipe below. You can also print the recipe out from the linked page (I certainly did!).
I did not have any bourbon around, but I did have some lovely rum and used it as a replacement with fantastic results. The stinker is, now, I have to buy some good bourbon and try the recipe yet again. Poor me! : ) Life is so hard sometimes.
So, if you've got an inkling for some of the best breading pudding you'll ever wrap your lips around, make this recipe. If you're not into booze in your desserts, serve it up with vanilla ice cream or fresh made whipped cream.
Authentic New Orleans bread pudding with French bread, milk, eggs, sugar, vanilla, spices, and served with a Bourbon sauce.
- Prep time: 10 minutes
- Cook time: 1 hour
- Yield: Makes 8-10 servings
- 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 two in 1/4 cup bourbon)
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 Tbsp unsalted butter, melted
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 egg
- 1 cup Kentucky bourbon whiskey
2 In a separate 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 combine.
3 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 mixture into the baking pan. Bake at 350°F for 35-45 minutes, until the liquid has 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.
4 While the bread pudding is cooking, make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.) Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.
Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.