{{ :recipes:bourbon-zapped_bread_pudding.jpg?direct&200|}}
====== Bourbon-Zapped Bread Pudding ======
/* Description */

This is part of Jennie Messina's Rule Britannia dinner in [[http://www.texasmonthly.com/food/rule-britannia/|Texas Monthly]] and goes with 
[[recipes:jennivines_warm_english_salad | Warm English Salad]] and [[Beef Tenderloin With Cayenne Sauce]]

From [[recipes:notes:jennivine_restaurant]] 

<WRAP right>{(rater>id=100|name=Bourbon-zapped Bread Pudding|type=rate|headline=off)}</WRAP>
|**Preheat:** 450°|**Yield:**  servings||
|**Prep:** 0:15|**Wait:** 0:00|**Cook:** 0:45|


====== Ingredients ======
**[[recipes:Bourbon Creme Anglaise]]**
{{section>recipes:Bourbon Creme Anglaise#Ingredients&noheader&nofooter&noeditbutton}}

**Pudding**
  * 3 loaves French bread
  * 12 ounces (about 2 1/2 cups) raisins
  * 1 1/2 cups sugar
  * 3 tablespoons cinnamon
  * 1 1/2 (3 sticks) butter, melted
  * 12 eggs
  * 6 cups milk

====== Directions ======
**[[recipes:Bourbon Creme Anglaise|Sauce]]**
{{section>recipes:Bourbon Creme Anglaise#directions&noheader&nofooter&noeditbutton}}

**Pudding**
  - Preheat oven to 450 degrees. Slice bread thinly. Place 1 layer in 11-by-14-inch baking dish, and sprinkle with portion of raisins, sugar, cinnamon, and butter. Repeat layering of bread and toppings until ingredients are used up.
  - Beat eggs together in bowl. Scald milk in saucepan, add to eggs, and continue beating for a few seconds. Pour over bread. Cover with foil, and bake at 450 degrees for 45 minutes.
  - To serve, cut into squares, place in individual dishes, and spoon 3 or 4 tablespoons bourbon crème anglaise over each.

====== Notes ======



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====== Nutrition ======
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|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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