Thursday, May 1, 2008

Bread Pudding with Bourbon Sauce

This is a delicious bread pudding recipe from my friend Olivia Prokra (Sept 04).

10-oz stale French bread, broken into small chunks
4 C. milk
2 C. sugar
4 T. melted butter
3 Eggs
2 T. Vanilla
1 C. raisins
1 C. coconut, shredded
1 C. chopped pecans
1 t. cinnamon
1 t. nutmeg

Combine all ingredients, to be moist but not soupy. Pour into a buttered 9" x 13" baking dish. Place into a non-preheated oven. Bake at 350 degrees for approximately 1 hour, 15 minutes, until the top is golden brown.

Serve warm with Bourbon sauce.

Bourbon Sauce

1/2 C. butter (1 stick, 1/4 lb)
1 egg yolk or whole
1-1/2 C. powdered sugar
1/2 C. Bourbon

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in the egg yolk. Pour in the Bourbon gradually, stirring constantly. Sauce will thicken as it cools.

16-20 servings.

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