New Orleans Bread Pudding with Bourbon Sauce
By
Tracy McBurney
@MaryKaygirl
12
Ingredients
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1loaf french bread, at least a day old, cut into 1 inch squares (about 6-7 cups)
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1 qtmilk
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3eggs, lightly beaten
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2 csugar
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1 cdried tart cherries or raisins
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3 Tbspbutter
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2 Tbsppure vanilla extract
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1/4 tspallspice
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1/2 to 1/2 tspcinnamon
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3 Tbspunsalted butter, melted
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BOURBON SAUCE
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1/2 cbutter, melted
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1 csugar
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1egg
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1/2-1 ckentucky bourbon whiskey (depending on your taste)
How to Make New Orleans Bread Pudding with Bourbon Sauce
- Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mixture and let sit for 1 hour to overnight. Bake at 350 degrees for 50 minutes or longer depending on your oven, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. You can also make into individual ramekins.
- Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth