Bread Pudding with Bourbon Whiskey Sauce Recipe

There are many versions of this recipe around the World. This particular version originated in France and was brought to the United States in the 1600’s. Bread pudding is really easy to prepare and can serve as a great way to use up some unused bread. You can substitute this for the French bread and still end up with a great dessert.

Ingredients:

Pudding:

2 tbsp butter, softened

1 loaf of day-old French or Italian type bread

1 quart milk

3 eggs

2 cups sugar

½ cup seedless raisins

2 tbsp vanilla extract

Sauce:

8 tbsp butter, cut into single tbsp pieces

1 cup sugar

1 egg

½ cup bourbon whiskey

Preparation:

1. Preheat oven to 350 degrees Fahrenheit.
2. Spread butter over the bottom and sides of a 13 inch by 9 inch baking dish.
3. In a large mixing bowl, break the bread into chunks and then pour the milk over the bread.
4. In a separate small mixing bowl, mix together 3 eggs and 2 cups of milk. Stir in the raisins and vanilla extract. Pour this mixture over the bread and stir until well combined.
5. Pour the bread mixture into the buttered baking dish and spread it evenly. Place the dish in a large metal roasting pan and place it on the middle shelf of the oven add about an inch of hot water to roasting pan.
6. Bake for 1 hour.
7. Next, prepare the sauce. In the top of a double boiler set over hot water, melt the butter.
8. In a small mixing bowl, mix together the sugar and egg. Add this mixture to the butter. Stir for 2 to 3 minutes until well combined. Remove the pan from the heat and let cool to room temperature. Stir in the whiskey.
9. Remove the baking dish from the roasting pan in the oven and let cool for about 5 minutes before serving. Serve with the bourbon whiskey sauce.