Zutaten für Bally's Casino Bread Pudding
- 1 (1 pound) loaf day-old French bread
- 1 cup raisins
- 6 large eggs
- 4 cups whole milk
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- pinch salt
- 1/4 cup bourbon
- 1 cup heavy whipping cream
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Zubereitung von Bally's Casino Bread Pudding
- Preheat oven to 350°F (175°C).
- Tear 1 loaf (about 1 pound) of day-old bread into 2-inch pieces. Place in a greased 9x13 inch baking dish.
- Add 1 cup raisins.
- In a large mixing bowl, whisk together 6 large eggs until light and frothy.
- Whisk in 4 cups whole milk, 1 cup granulated sugar, and 2 teaspoons vanilla extract until well combined.
- Pour the egg mixture evenly over the bread, gently pressing down with your fingers to ensure the bread is saturated. Let soak for 3 minutes.
- Place the baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the baking dish (this creates a water bath for even baking).
- Bake for 65-75 minutes, or until a knife inserted into the center comes out clean. Let cool slightly before serving.
- Meanwhile, prepare the bourbon sauce: In a medium saucepan, melt 1/2 cup (1 stick) unsalted butter over medium heat.
- Add 1 cup granulated sugar and 1/2 cup packed brown sugar. Whisk constantly until the sugars are dissolved and the mixture is smooth and creamy.
- Remove from heat and stir in 1 cup heavy whipping cream and a pinch of salt.
- Add 1/4 cup bourbon (or to taste) and whisk until thoroughly combined.
- Pour the warm bourbon sauce over the bread pudding either before serving or drizzle over individual servings.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
350g
Fat
153g
Carbs
43g
