Old Fashioned Bread Pudding with Bourbon Sauce
A classic from Southern Living magazine.
Servings: 6 people
Equipment
- 9 x 13 baking dish.
Ingredients
- 1 loaf 16 oz. day old French Bread, cubed
- 2 12 oz cans evaporated milk
- 1 cup water
- 6 lg. eggs (lightly beaten)
- 1 8 oz can crushed pineapple (drained)
- 1 large Red delicious apple (grated)
- 1 cup raisins
- 1-1/2 cup sugar
- 5 tbsp vanilla extract
- 1/4 cup butter (cut up and softened)
Bourbon Sauce:
- 3 tbsp butter
- 1 tbsp all purpose flour
- 1/2 cup sugar
- 1 cup heavy whipping cream
- 1 tbsp vanilla
- 1 tsp nutmeg
- 1/4 cup bourbon
- 1 cup heavy whipping cream
Instructions
- Combine first 3 ingredients: Bread, evaporated milk, and water. Add beaten eggs blending well. Stir in pineapple, apple, raisins and sugar and vanilla extract. Stir in butter and blend well.
- Pour into greased 9 x 13 baking dish. Bake at 350 for 35 to 45 min. or until set.
Bourbon Sauce:
- Melt butter in small saucepan, whisk in flour and cook 5 minutes. Stir in sugar and whipping cream cook about 3 minutes. Stir in bourbon, vanilla and nutmeg and simmer 5 minutes.
- Serve warm with bread pudding
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