| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 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 |
| 3 |
tb |
Unsalted butter |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Confectioners' sugar |
| 1/2 |
c |
Bourbon |
INSTRUCTIONS
FOR THE BOURBON SAUCE
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.
Converted by MC_Buster.
Per serving: 3265 Calories (kcal); 90g Total Fat; (30% calories from
fat); 64g Protein; 402g Carbohydrate; 1161mg Cholesterol; 781mg
Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 6
1/2 Fruit; 15 Fat; 17 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# INE069
Converted by MM_Buster v2.0n.
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