2/3 c Bourbon
4 c Milk
1 1/4 c Sugar
5 lg Eggs
1 1/2 ts Vanilla extract
18 c Loosely packed cubes of
-stale bread; crusts removed
3/4 c Golden raisins
1 ts Cinnamon
1/2 ts Nutmeg
Butter
FOR THE BOURBON SAUCE
3 tb Unsalted butter
1 ts Vanilla extract
1/2 c Confectioners’ sugar
1/2 c Bourbon
Preheat oven to 350(F. Whisk together the bourbon, milk, sugar, eggs,
and vanilla. Pour mixture into a bowl over the cubes of bread and
allow bread to soak for 30 minutes. (If mixture is too dry, add a
little more milk.) Transfer soaked bread mixture to a buttered 8 by 8
dish. Sprinkle with raisins, cinnamon, and nutmeg and bake for 1
hour, or until golden, puffed up, and crusty on top. Allow pudding to
cool to room temperature.
For the Bourbon Sauce:
Heat the butter, vanilla, and confectioners’ sugar in a saucepan over
medium-low heat. When butter is melted and sugar is dissolved, remove
from heat and add bourbon. Serve sauce warm over bread pudding.
Yields
1 servings