You may also like
Categories:
Bread raisins eggs milk sugar vanilla butter sugar light brown sugar salt bourbon heavy whipping cream
Viewed: 73 - Published at: 9 years agoIngredients
- 1 lb French bread, stale
- 1/2 cup raisins
- 5 eggs
- 6 cups milk
- 1 1/2 cups sugar
- 2 tablespoons vanilla extract
- SAUCE
- 1 1/2 cups butter, unsalted
- 1 cup sugar
- 2/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 cup Bourbon
- 1/2 cup heavy whipping cream
Method
- Preheat oven to 350 degrees. Tear bread into 2-inch pieces and place in 9-by-13-inch baking dish. Add raisins; set aside. In large mixing bowl, beat eggs with wire whip until well blended. Stir in milk, sugar and vanilla. Pour over torn bread and push bread down with fingers until saturated. Let soak for 3 minutes.
- Place pudding pan in larger pan, then fill larger pan with about one inch of hot water (to come halfway up sides of pudding pan). Bake for 65 minutes.
- Meanwhile, in medium saucepan melt butter on medium heat (do not boil). Add both sugars and beat with wire whip until creamy. Remove pot from heat and beat in whipping cream and salt. Add bourbon and beat thoroughly. You may pour the sauce over the entire bread pudding or over individual servings.
