Bread pudding with bourbon sauce recipe
Bread Pudding with Bourbon Sauce recipe
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- 1 pound French-style bread (the firmer the better)
- 3-1/4 cups milk
- 3 eggs
- 2 teaspoons vanilla
- 3/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 cup pecans
- 1/4 cup raisins (optional)
- Bourbon Sauce
- 1 cup granulated sugar
- 6 Tablespoons butter, melted
- 1/3 cup buttermilk
- 1 Tablespoon (or more!) bourbon
- 1/2 teaspoon baking soda
- 1 Tablespoon white corn syrup
- 1 teaspoon vanilla
This is a favorite at our Sunday Brunch.… Chef Nick Sundberg
Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with rest of mix. Bake at 350 degrees for 30 minutes or until light brown. Serve warm with Bourbon Sauce.
Bourbon Sauce: In a sauce pan, mix all ingredients. Bring to a boil for 1 minute. Serve warm.
Reference: Bread pudding with bourbon sauce recipe
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