BREAD PUDDING WITH BOURBON PECAN SAUCE

Bread Pudding with Bourbon Pecan Sauce image

Provided by Elaine Wilson

Time 1h30m

Number Of Ingredients 18

BOURBON PECAN SAUCE
1/2 c butter, melted (1 stick)
1 c sugar
1 egg
1/2 c water
1/2 c bourbon or moonshine
1/2 c pecans, in pieces, toasted
BREAD PUDDING
6-7 c rolls or french bread, at least 2 days old, i prefer egg rolls, torn into 1-inch square pieces
1 qt heavy cream
3 eggs, beaten
2 c sugar
2 tsp pure vanilla extract
1/2 c golden raisins
1/2 c coconut
1/4 tsp allspice, ground
1/4 tsp cinnamon
butter for greasing dish/pan

Steps:

1. Bourbon Pecan Sauce: In a saucepan, melt butter; add sugar, water and egg, whisking to blend well.
2. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
3. Whisk in moonshine or bourbon to taste. Remove from heat and add toasted pecans. Whisk before serving.
4. The sauce should be soft, creamy, and smooth. I like the sauce warm but not hot.
5. Bread Pudding: Preheat oven to 350°F.
6. Soak the bread in the heavy cream in a large mixing bowl. Stir with hands until well mixed and all the cream is absorbed. If you think the mixture looks too dry, add a few tablespoons more of the heavy cream or milk.
7. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture.
8. Gently stir the raisins and coconut into the mixture.
9. Grease bottom and sides of a 9x13 inch baking dish/pan with butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
10. Serve with bourbon pecan sauce on the side; pour on to taste. Best fresh and eaten the day it is made.