Bread Pudding With Bourbon Sauce

 

      1 pound        bread (the firmer the better: French style or other)

  3 1/4 cups         milk

      3 large        eggs

      2 teaspoons    vanilla

    3/4 cup          granulated sugar

    1/4 teaspoon     cinnamon

    1/4 cup          pecans

    1/4 cup          raisins (optional)

 

Tear bread into medium pieces.  Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla.  Add to bread mix.  Place half of mix in casserole.  Layer pecans and raisins, if used.  Top with the rest of the mix. Bake at 350° for 50 minutes or until lightly brown and firm.  Test with a clean

Knife.  Serve warm with Bourbon sauce.

 

Bourbon Sauce

 

      1 cup          granulated sugar

      6 Tablespoons  butter, melted

    1/2 cup          buttermilk

      1 Tablespoon   Bourbon (more is OK!)

    1/2 teaspoon     baking soda

      1 Tablespoon   white corn syrup

      1 teaspoon     vanilla

 

In a sauce pan mix all ingredients.  Bring to a boil for 1 minute.  Serve warm.

 

 

Bread Pudding

 

This is a microwave version of a classic recipe

 

       4 cups         bread cubes (lightly packed into cup -- 4/5 slices)

     1/2 cup          brown sugar (packed)

     1/4 teaspoon     salt

     1/2 cup          raisins (optional)

       2 cups         milk

     1/4 cup          butter

       2 large        eggs

 

Spread bread cubes evenly in 8" round dish.  Sprinkle evenly with brown sugar, salt, then raisins.

 

Measure milk into 1-qt. measuring cup.  Add butter.  MICROWAVE at High 4 Minutes, until butter is melted and milk is warm.

 

Rapidly stir in eggs with a fork and mix well.  Pour over bread cubes in dish.

 

Microwave at Medium High 9-12 minutes, rotating dish (if mw has no turntable) 1/4 turn after 6 minutes.  When cooked, center may still be slightly soft but will set up as pudding cools.  Serve warm or chilled.

 

Makes about 6 servings.                                         9-26-2004