Bourbon-Zapped Bread Pudding
This is part of Jennie Messina's Rule Britannia dinner in Texas Monthly and goes with
Warm English Salad and Beef Tenderloin w/Cayenne Sauce
From Jennivine Restaurant
{(rater>id=100|name=Bourbon-zapped Bread Pudding|type=rate|headline=off)}
| Preheat: 450° | Yield: servings | |
| Prep: 0:15 | Wait: 0:00 | Cook: 0:45 |
Ingredients
- 9 egg yolks
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 3 cups milk
- 4 tablespoons bourbon
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
- In bowl, whisk yolks, sugar, and vanilla together until creamy.
- Gently heat milk in saucepan, bringing to simmer; pour over yolk mixture.
- Immediately put bowl over pot of boiling water, stirring continuously until sauce coats the back of spoon; do not boil.
- Add bourbon.
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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