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