Bourbon Bread Pudding with Butterscotch bourbon sauce
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Ingredients:
Bourbon Bread Pudding:
- 8 cups (454 grams) cubed French bred (about 1 loaf)
- 1 cup (113 grams) raisins
- 4 cups (1 1-8 ltrs) milk
- 1 1/2 cupz (295 grams) sugar
- 4 tbsps (125 grams) unsalted butter (1/2 stick)
- 1 tbsps (20 mltrs) vanilla extract
- 1 tbsps (20 mltrs) large eggs
Butterscotch Bourbon Sauce:
- 3/4 cup (8/1 liter) light corn syrup
- 3/4 cup (162 grams) firmly packed light brown sugar
- 3/4 cup (1/8 liter) Bourbon
- 1 1/4 sticks (10 tbsp/375 grams) unsalted butter
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
Instruction:
1) Preheat over to 350F (or 180C). Position rack in lower part of overn. Combine bread and raisins in a 13 x 9 inch (35 x 25 cm) buttered baking dish.
2) Heat milk in a large saucepan with sugar and butter, stirring occasionally until butter is melted. Cool slightly, stir in vanilla extract. Gradually whisk into beaten eggs.
3) Pour custard mixture overn the cubed bread. Press the bread down gently with the back of the spoon so it will soak up the liquid. Let stand 15 min.
4) Set the bread pudding in a larger pan and place in oven. Carefully add very hot water, to come half way up the sides of the dish. Back for 45 - 50 min. or until the custard is set (a knife inserted 2 inches from the edge will come out clean). Carefully remove bread pudding from wter bath and cool on a wire rack. Serve wam or cold with Butterscotch Bourbon Sauce.
5) In a saucepan, combine corn syrup, brown sugar, Bourbon, butter, cinnamon and nutmeg. Simmer over low heat for 20 - 25 min. Cool slightly. The sacue will keep for several months, unrefrigerated.
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Source: Evan William's Bourbon Whiskey
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