Sharon's Recipes

JANUARY: Bourbon Bread Pudding

I was defrosting my  freezer the other day and discovered that I had a lot of French bread around. Time to make bread pudding I thought, I have enough bread crumbs.  So here it is. A great dessert for a winter dinner, or just for tea time with friends.



2 cups of light cream
2 cups of whole milk
8 eggs
2 tsp vanilla
1/2 cup of bourbon
1 cup of sugar  (extra sugar for topping)
1/2 tsp of fresh grated nutmeg
1/4 tsp salt
2/3 cups of currents
2 french baguettes, trim crusts, cut lengthwise, spread generously with butter and cube.

In a large bowl whisk together the eggs , milk and cream. Add the flavorings , spices , currents and bourbon.  Toss in the cubed bread.  Cover and refrigerate for 4 hours.  Stir after 2 hours to be certain that all of the bread is soaking.

Using a large low casserole and fill with the soaked bread, currents  and custard.  Sprinkle with a little sugar on top.

Bake, uncovered, at 350 for 50 minutes.  Serve warm with bourbon sauce (see recipe below).



1 cup of sugar
4 egg yolks
10 T. bourbon
1 stick of butter
Place water in the bottom of a double boiler. Bring to a simmer. IN the top put the eggs yolks and sugar. Stir with a whish until smooth and light in color.  Whisk in the bourbon and place over the simmering water.  Cook, whisking , until the mixture is hot and has begun to thicken, 3-5 minutes.  Remove from the water and slowly stir in the butter 1 tablespoon at a time.  Serve warm with the pudding.


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