Bread Pudding & Bourbon Sauce
Ingredients
Pudding
1/4 Cup butter
2 Qt. torn stale bread
1/4 Cup raisins
3 Large eggs
3 Egg yolks
1 1/2 Cup sugar
1 Tsp cinnamon
3 1/2 Cup milk
1 Cup heavy cream
Pinch of salt
2 Tsp vanilla
Bourbon Sauce
1/2 Cup heavy cream
1/2 Cup butter
1 Cup brown sugar
3 Tbsp bourbon
Preparation
Prep: Soak raisins in some bourbon for 15 minutes or until plump.
Lightly butter a 3 quart, 3 inch oven-proof dish.
Preheat oven to 350
Melt 1/4 cup of butter. Toss with stale bread in a bowl and mix in the prepared raisins.
Transfer to baking dish and set aside.
In a separate bowl, beat together separate ingredients. Pour the mixture on top of the bread. Cover dish and refrigerate for 1 hour or overnight.
Create a water bath-- by filling water in a baking pan with sides that are high enough. The water should come half way up the sides of the baking dish.
Bake on a lower rack for 45 minutes or until it just set. Cool slightly.
While bread is baking you can start on the bourbon sauce
In a small sauce pan, bring heavy cream, butter and brown sugar to a boil-- stirring to dissolve the sugar.
Boil to thicken sauce for 3 - 4 minutes.
Let sauce cool slightly and mix in bourbon.
Serve bread pudding with sauce.
