Bread Pudding

I made this for the Brunswick Forest Cookbook Club dinner, 17 May 2023. This was a hit. This recipe is from  the Better Homes and Gardens New Cook Book Limited Edition.

Serves: 8

Ingredients

 
4 beaten eggs
2-1/4 cups milk

1/2 cup sugar
1 T vanilla
1 t. finely shredded orange peel (optional)  [I zested the peel]
1/2 t. ground cinnamon
4 Cups dry French bread cubes or regular bread cubes (6 to 7 slices bread) [I used a French baguette]
1/3 cup dried cherries or cranberries, or raisins [I used raisins]
1 recipe Bourbon Sauce (optional)

Directions

 
In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press mixture lightly with back of a large spoon.
 
Bake, uncovered, in a 350 degree oven for 40 to 45 minutes or under puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, served warm with Bourbon sauce.
 

Bourbon Sauce
 
Makes 2/3 cup sauce
 
1/4 cup butter
1/2 cup sugar
1 beaten egg yolk
2 T water
1 to 2 T bourbon
 
In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook and stir mixture over medium-low heat 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding.
 
Notes: 

Since I was making this for a large group (about 18 people), I made this in a 9’x13” baking dish. I multiplied the measurements by 1.5 for the larger baking dish.

Make sure when heating up the bourbon sauce that you keep it on medium-low heat so the egg yolk doesn't curdle.