Recipe

Southern Style Bread Pudding With Bourbon Sauce Recipe

	Dandelion / All my dishes 1 year, 3 months ago I was a part of a progressive dinner last week that had booze as the inspiration. I got dessert. This is what I served and everyone loved it. I hope you do too. Prep:45m Cook:60m Servings:10	Dandelion
	holiday delicious generous portions

Does this look good? Yeah! / Nope

Fans

leroux

Ingredients

2 loaves Raisin Cinnamon Bread

8 eggs plus 2 egg whites

2 cups milk

2 cups heavy cream

1 cup sugar or vanilla sugar

2 tablespoon Madagascar vanilla

2 tablespoons Grand Marnier

1 tablespoon cinnamon

1 lemon juiced and zested

1 cup dried cherries and raisins

1/4 cup melted butter, for baking dish

For topping:

2 cups bread crumbs from crusts

Bourbon sauce, recipe follows

1/2 cup brown sugar

1/2 stick cold butter, cut into cubes

BOURBON SAUCE:

2 egg yolks

1 stick butter

1 cup dark brown sugar

1 tablespoon vanilla

1 cup bourbon

Directions

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.

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Comments

dee 1 year, 3 months ago said:
Thanks for getting me to go off my diet LOL

What size baking dish did you use for this recipe?

chefjeb 1 year, 3 months ago said:
Hate to tell you but this recipe is not southern style. We got po' folks in the south and bread pudding originated to use the stale bread. This is Yankee Bread Pudding. We don't got no shoes, no cherries, no foreign vanilla, No Grand Marnier, No Raisin Cinnamon bread. We just got some stale bread, some sugar, a few spices and some whiskey. Recipe sounds great, however. and as a word of caution, my daddy always told me, "son, don't drink anything you can't see thru...so mix the whiskey with water.."

dandelion 1 year, 3 months ago said:
9" x 13"

I know I was just giving a nod to the south when naming this one :)

magflower 1 year, 2 months ago said:
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.
thanx
m~

pinkpasta 1 year ago said:
Wow! Going to need a "designated driver" for this one! LOL! Seriously, it sounds really good and I look forward to making it!

conner909 6 months, 2 weeks ago said:
This is right up my ally, and co-incidentally, I have a whiskey bread pudding recipe posted also! This Christmas I made Emeril Lagasse's recipe which has a hard apple cider sauce...it was a hit and I'll post it when I get the chance. Thanks!

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