Southern Style Bread Pudding with Bourbon Sauce
From dandelion 16 years agoIngredients
- 2 loaves raisin cinnamon bread shopping list
- 8 eggs plus 2 egg whites shopping list
- 2 cups milk shopping list
- 2 cups heavy cream shopping list
- 1 cup sugar or vanilla sugar shopping list
- 2 tablespoon Madagascar vanilla shopping list
- 2 tablespoons Grand Marnier shopping list
- 1 tablespoon cinnamon shopping list
- 1 lemon juiced and zested shopping list
- 1 cup dried cherries and raisins shopping list
- 1/4 cup melted butter, for baking dish shopping list
- For topping: shopping list
- 2 cups bread crumbs from crusts shopping list
- bourbon sauce, recipe follows shopping list
- 1/2 cup brown sugar shopping list
- 1/2 stick cold butter, cut into cubes shopping list
- bourbon SAUCE: shopping list
- 2 egg yolks shopping list
- 1 stick butter shopping list
- 1 cup dark brown sugar shopping list
- 1 tablespoon vanilla shopping list
- 1 cup bourbon shopping list
How to make it
- Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
- Bourbon Sauce
- Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.
The Rating
Reviewed by 4 people-
I used a different bourbon sauce and omitted the zest. I used regular vanilla but also added vanilla bean. It was great. A lot of times I find bread pudding not flavorful enough..too bready or something. Not so with this recipe. Very rich.
t...moremagflower in Atlanta loved it
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