CUSTARD BREAD PUDDING WITH BOURBON SAUCE
This is one of my most requested sweet recipes. When this bread pudding bakes. The top of the bread pudding gets a little crispy, the middle is moist and the bottom layer is simply just custardy. It seems as though most, soak their bread, I choose not to soak, because I enjoy the different layers I get when I don't. The...
Provided by Susan Wong
Categories Other Desserts
Time 1h20m
Number Of Ingredients 15
Steps:
- 1. To Make the BREAD PUDDING; Cut bread into small cubes.Toss the bread cubes together and place them in a 9 X 13 casserole.
- 2. Preheat oven to 325 degrees.
- 3. Mix the cream, eggs, sugar, cinnamon and vanilla together well and pour over bread. Press the bread down with a fork to get all the bread coated in the custard.
- 4. Place the 9 X13 dish into a large roasting pan and fill roasting pan with boiling water to reach half way up the side of the 9 X 13 dish.
- 5. Bake for 55 minutes to an hour or until a knife comes out clean.
- 6. TO MAKE THE BOURBON SAUCE; Place the butter, water, sugar and salt in a bowl over a double boiler. Mix with a whisk or wooden spoon until sugar dissolves and the grittiness is gone.
- 7. Remove from heat and beat in one egg at a time with a whisk until mixed well. Add bourbon and mix to blend.
- 8. Return to the double boiler and cook for another 3 - 5 minutes to cook the eggs and some of the alcohol off.The sauce will thicken as it cools. Refrigerate leftover sauce.
- 9. To see my original post with more notes and thoughts visit my blog at http://susan-thinkingoutloud.blogspot.com/2010/06/custard-bread-pudding-with-bourbon.html#more
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