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Bread Pudding with Bourbon Sauce
Added on April 1st, 2008
Bread Pudding with Bourbon Sauce
Makes
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Prep time
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Cook time
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Bread pudding recipe is from: http://southernfood.about.com/od/breadpuddingrecipes/r/bl10424e.htm Bourbon sauce recipe is from: http://southernfood.about.com/od/breadpuddingrecipes/r/bl00227i.htm

Ingredients

For the bread pudding:
For the bourbon sauce:

Directions

For the pudding:
  • Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix.
  • Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce (below).
For the Bourbon Sauce:
  • In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon. Remove from heat and chill thoroughly. Whisk before serving.

Tips

  • Lessons learned from the first time I made this:
  • Too much milk -- the inside/bottom was too mushy & custardy. Would prefer it to be a little dryer. Maybe 3 cups milk?
  • I used brown sugar instead of granulated sugar and it was delicious. I added the sugar to the milk mix instead of the bread mix by accident, but it didn't seem to make a difference. I also think it'd be better to add the nutmeg and cinnamon to the liquid mixture too -- trying to mix it with the dry bread didn't work very well and I ended up with some extremely nutmeggy bites.
  • No raisins, ew. Would've been better with more pecans.
  • I used soymilk and decreased the vanilla by 1/2 teaspoon -- tasted great to me.
  • I used Earth Balance natural margarine for the bourbon sauce and it had a bit too much of the "fake butter" flavor to it. Maybe try using shortening & adding a bit of salt? Not sure how to remedy this.
  • I used rum instead of bourbon in the sauce and it was fantastic. I don't like bourbon all that much so I think I'll continue doing this.
  • I salted the sauce a tiny bit, to taste, just to give it a touch of that salty-sweet flavor that I love in things like toffee, salted caramel, etc.
  • Don't pour all the bourbon sauce over the top of the pudding when it's done. There's too much sauce. Pour maybe half of it over the entire pudding, and save the other half for individual servings.
  • Sourdough bread with this recipe is amazing.
  • After I added the rum to the sauce, it seemed a bit too boozy, so I cooked it down a little more.