Bread Pudding With Bourbon Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Desserts | 6 | Servings |
INGREDIENTS
| 3 | Eggs | |
| 1 1/4 | c | Sugar |
| 1 1/2 | t | Nutmeg |
| 1 1/2 | t | Vanilla extract |
| 1 1/2 | t | Ground cinnamon |
| 1/4 | c | Unsalted butter |
| 2 1/4 | c | Milk |
| 1/2 | c | Raisins |
| 1/2 | c | Chopped pecans |
| 5 | c | Stale french bread cubed |
| 1 | Chopped apple | |
| 2 | Eggs | |
| 2 | c | Icing sugar |
| 1/2 | lb | Unsalted butter |
| 1/4 | c | Bourbon whisky |
INSTRUCTIONS
With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned. To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 741
Calories From Fat: 446
Total Fat: 51g
Cholesterol: 263.9mg
Sodium: 110mg
Potassium: 393.5mg
Carbohydrates: 65.8g
Fiber: 2.9g
Sugar: 60g
Protein: 10.1g