GINGERBREAD SPICED BREAD PUDDING WITH BOURBON SAUCE

GINGERBREAD SPICED BREAD PUDDING WITH BOURBON SAUCE image

Number Of Ingredients 17

1 piece RawSpiceBar's Gingerbread Spices
6 cups lightly packed, 1/2 inch-cubed French bread (about 10 ounces)
3/4 non-fat evaporated milk
3/4 piece non-fat evaporated milk
3/4 cups non-fat milk
2 piece large eggs
1/2 cup dark brown sugar
3 tablespoon molasses
3 tablespoon bourbon
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup minced crystalized ginger
1/3 cup golden raisins
1/3 cup non-fat evaporated milk (or substitute whipped cream or half and half if you are feeling decadent)
1/4 cup granulated sugar
3 tablespoons bourbon
2 tablespoons non-fat plain yogurt

Steps:

Place rack in the center of your oven and preheat to 350 degrees F. Arrange bread in a single layer on an ungreased baking sheet. Bake for 8 minutes or until lightly toasted. To bake a single bread pudding: Lightly spritz a 9×5-inch loaf pan with cooking spray.
For the bourbon sauce: Place a deep mixing bowl, beaters, and the 1/3 cup evaporated milk in the freezer to chill for 20 minutes.
In a large mixing bowl, whisk together the 3/4 cup evaporated milk, non-fat milk, eggs, brown sugar, molasses, bourbon, vanilla, RawSpiceBar's Gingerbread Spices and salt. Add bread cubes, ginger, pecans, and raisins. Let mixture stand 20 minutes, stirring the bread occasionally to ensure all cubes soak up the milk.
To bake, fill pan nearly to the top, gently pressing to compact.
ake at 350 degrees F until deep golden brown on top and a knife inserted in the center comes out clean: 20-25 minutes for muffin cups; 30-35 minutes for ramekins or mini panettones; 43-47 minutes for a single loaf pan.