recipe by Kelly from Galeaz Glass written by Angela from Windy City Knits
A wonderfully rich, warm and gooey Bread Pudding recipe with a creamy Bourbon sauce. An extra special dessert for your next occasion.
~12 Servings
Pudding
3/4 cup raisins
2 TBS rum
1 lb French bread, cut into 1-inch cubes
3 cup milk (do not use lowfat or skim)
1 cup half and half
3 eggs beaten to blend
2 cup sugar
3 TBS unsalted butter, melted
2 TBS vanilla
1/2 tsp ground cinnamon
Sauce
1/2 cup (1 stick) unsalted butter
1/2 cup firmly packed golden brown sugar
1/2 cup sugar
1 egg
3 TBS Bourbon (or whiskey)
For pudding: Place raisins in a small bowl with rum. Let soak 20 minutes.
Preheat oven to 325F. Generously butter a 13x9x2 baking pan. Place bread in large bowl. Pour milk and half and half over bread. Let soak 5 minutes.
Whisk eggs with sugar, butter, vanilla, and cinnamon. Pour over bread; add rum soaked raisins and toss together to coat. Transfer bread mixture to prepared
pan. Bake until top is deep golden brown (bread may puff above rim of pan), about 1 hour.
For sauce: Melt butter with both sugars in heavy saucepan over low heat, stirring until sugars dissolve. Whisk egg in small bowl to blend. Gradually whisk in some
of the melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 minute. Do not boil. Whisk in bourbon (or whiskey)
Serve pudding with sauce while warm or reheat. Add French vanilla ice cream or homemade sweetened whipped cream.
Kelly is a Stained Glass artist with over 20 years experience. You can see her beautiful work in her Etsy shop.
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