Best Keeneland Bread Pudding With Bourbon Sauce Recipes

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BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding With Bourbon Sauce image

This Southern Bread Pudding is luscious. Be sure to serve the bourbon sauce while it is slightly warm. Quite often, this is our family's choice of holiday desserts. This came from an old southern cookbook many years ago.

Provided by NoSpringChicken

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 loaf French bread, cut into 1 inch cubes (16 oz.)
4 cups milk
3 large eggs, beaten
2 cups sugar
1 cup raisins
3 tablespoons butter
2 tablespoons pure vanilla extract
1/2 cup butter, softened
1 cup sugar
1 large egg, well beaten
2 tablespoons Bourbon

Steps:

  • Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
  • Add eggs, sugar, raisins, butter and vanilla; stir well.
  • Spoon mixture into a greased 3 quart casserole.
  • Bake, uncovered, at 325°F for 1 hour or until firm.
  • Cool in pan at least 20 minutes before serving.
  • Spoon into individual serving bowls; serve with Bourbon Sauce.
  • Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
  • Add egg, stirring briskly with a wire whisk until well blended.
  • Cook over medium heat 1 minute.
  • Remove from heat, cool slightly; stir in bourbon.

SOUTHERN BREAD PUDDING WITH BOURBON SAUCE



Southern Bread Pudding with Bourbon Sauce image

True comfort food for any Southerner. This recipe is the closest I have come to my Maw-Maw's recipe. From FoodTV.com.

Provided by Malriah

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups stale French bread, cut in 3/4 inch cubes
2 cups milk
2 eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter, melted and slightly cooled
2 egg yolks
1/2 cup butter, not margarine
1 cup sugar
1/3 cup Bourbon, to taste

Steps:

  • --pudding--.
  • Preheat oven to 350 degrees F.
  • Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
  • With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale.
  • Stir in the vanilla, cinnamon, nutmeg and butter.
  • Add the soaked bread crumbs to the egg mixture and stir well.
  • Let stand for 10 minutes.
  • It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
  • Transfer the mixture to a greased baking dish.
  • Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes.
  • Allow to cool.
  • --sauce--.
  • With an electric mixer, beat egg yolks until thick and pale.
  • In a saucepan, melt the butter and sugar.
  • Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened.
  • Stir in bourbon by hand.
  • Serve over slightly cooled bread pudding.

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