Zutaten für Keeneland Bread Pudding With Bourbon Sauce
- 1 cup granulated sugar
- 4 cups milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 loaf (about 1 pound) day-old challah bread or brioche
- ½ cup raisins
- 1 tablespoon ground cinnamon
- 4 tablespoons butter
- ½ cup powdered sugar
- ¼ cup bourbon
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Zubereitung von Keeneland Bread Pudding With Bourbon Sauce
- Whisk 1 cup granulated sugar into 4 cups milk until completely dissolved.
- Add 4 large eggs and 1 teaspoon vanilla extract. Whisk until well combined.
- Tear 1 loaf (about 1 pound) day-old challah bread or brioche into bite-sized pieces. Place bread in the milk mixture and gently stir to ensure all pieces are coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 250°F (120°C). Grease a 9x13 inch baking dish.
- Pour the bread mixture into the prepared baking dish. Sprinkle evenly with ½ cup raisins and 1 tablespoon ground cinnamon. Gently press the raisins and cinnamon into the bread pudding.
- Bake for 75-90 minutes, or until the bread pudding is set and lightly golden brown. A toothpick inserted into the center should come out clean.
- While the bread pudding bakes, prepare the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat.
- Add ½ cup powdered sugar and whisk until smooth. Remove from heat and stir in ¼ cup bourbon. Whisk until well combined and the sauce reaches your desired consistency.
- Let the bread pudding cool slightly before ladling the warm bourbon sauce generously over the top and serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
331g
Fat
107g
Carbs
33g
