Ingredients for Bread Pudding With Warm Bourbon Sauce
- 4 large eggs
- Whole Milk
- Whipping Cream
- Sugar
- 1 teaspoon vanilla extract
- Salt
- Cinnamon Raisin Bread
- 1/2 cup chopped pecans
- Unsalted Butter
- 2 tablespoons bourbon
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How to Make Bread Pudding With Warm Bourbon Sauce
- Preheat oven to 375°F (190°C).
- Butter an 8-inch square baking dish.
- In a medium bowl, whisk together: 4 large eggs, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In the prepared baking dish, arrange 6 cups cubed stale bread (about 1-inch cubes) and 1/2 cup chopped pecans.
- Pour the egg mixture evenly over the bread and pecans. Let stand for 5 minutes to allow the bread to absorb the custard.
- Gently push the bread down into the custard to ensure it's fully submerged.
- Refrigerate for at least 2 hours, gently pushing the bread down into the custard every 30 minutes.
- Place the baking dish in a larger metal baking pan.
- Pour enough boiling water into the larger pan to come 1 inch up the sides of the baking dish.
- Bake in the preheated oven for 50-60 minutes, or until the pudding is puffed and golden brown on top.
- Remove the baking dish from the water bath and let cool slightly.
- While the pudding cools, prepare the bourbon sauce:
- In a small saucepan, melt 1/4 cup (1/2 stick) unsalted butter over medium heat.
- Whisk in 1/4 cup packed light brown sugar, 2 tablespoons bourbon, 1 tablespoon heavy cream, and 1/4 teaspoon ground cinnamon.
- Simmer, whisking constantly, until the sauce has thickened slightly (about 3 minutes).
- Remove from heat and cool slightly.
- Cut the bread pudding into squares and serve warm, topped generously with the bourbon sauce.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
111g
Fat
90g
Carbs
9g
