Bread pudding and whiskey sauce

1 Servings

Ingredients

Quantity Ingredient
1⅓ cup Raisins
⅔ cup Bourbon (approx.)
11 ounces French bread loaf
6 cups Milk
5 Eggs
2 cups Sugar
6 tablespoons Unsalted butter
2 teaspoons Vanilla
Sauce:
½ cup Unsalted butter
1 cup Sugar
2 Eggs
⅓ cup Bourbon

Directions

Recipe by: BENJAMIN STRONG (WWGQ25B) This is a classic New Orleans dessert and a favorite of many. There are numerous versions - almost every good Creole cook has her own. My wife developed this one after many years of experimenting. I do NOT think that you will be disappointed! This recipe will serve ten to twelve people - with seconds.

Cover the raisins with the bourbon and let them soak overnight. Cube the bread in about ⅝ inch cubes. You will need 8 to 9 cups. In a large bowl combine bread and milk and let stand at room temperature until bread is very soft. In another bowl beat 5 eggs and 2 cups sugar and 3 Tbsp. melted butter. Stir this into the bread mixture. Drain raisins, reserving bourbon for sauce. Add raisins and vanilla to the bread mixture and stir well until mixed. Melt remaining 3 Tbsp. butter in a 9" x13" pan. Pour the pudding into the pan. Bake in a 350 degree oven until puffed and golden brown. This should take about 1½ hours.

For the sauce, cream ½ cup butter and 1 cup sugar. Beat in 2 eggs, one at a time. Transfer to the top of a double boiler set over simmering water.

Stir in about ⅓ cup bourbon whiskey and additional if required. You might want to experiment with the amount. Cook the sauce, stirring, until it is thickened slightly. Serve warm sauce over warm bread pudding. Note - we have found both pudding and sauce can be frozen.

Adjust bourbon, which should be a very good straight bourbon, to your taste. We use LOTS! Jack Daniels is NOT a bourbon and, IMHO, is not a good choice. We use Fitzgerald.JM.

Posted to MM-Recipes Digest V4 #132 by novmom@... (Angela Gilliland) on May 12, 1997

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