SOUTHERN BREAD PUDDING

A celebration of deliciousness.  Ok, it’s not the healthy dessert that will make your doctor smile while you’re relaying your daily food intake.  But, it’s the holidays.  A small piece of this amazing dessert will have you feeling that ‘special moment’ that’s not found lightly.

What we have here is not a failure of communication of food.  When you create this bread pudding and share it with others, they’ll be ecstatic at the decadence and joy their taste buds are sensing.

The photo of the bread pudding is BEFORE the bourbon sauce that’s added at the end.IMG_2417IMG_2422IMG_2419IMG_2423The bread pudding was a group effort, with the result being crispy edges, and slightly soft and gooey on the inside. A dense and impressive pudding with a bourbon sauce that you CAN taste the bourbon….. to the point of a slight buzz.

SOUTHERN BREAD PUDDING

1 loaf french stale bread (1 1/2 feet long)

38 ounces (1 qt and 6 ou) half and half cream  (Whole Milk to trim calories)

3 large Eggs, beaten

2 cups Sugar

2 Tablespoons Vanilla

1 teaspoon Cinnamon

1 cup Raisins soaked in bourbon

3 Tablespoons Butter

Whiskey Sauce

1 Stick Butter

1 cup Sugar

1 Egg, beaten

1/4 cup Bourbon

In a large bowl, cube bread into bite size pieces.  Pour milk over bread, occasionally mixing, and soak for 1 hour.  Add the 3 beaten eggs and 2 cups of sugar, vanilla, and raisins (drain off some of the bourbon).  Melt 3 tablespoons butter in a 13″x9″x2″ baking dish and make sure the bottom and sides have the butter coating.  Pour in pudding and bake for 1 hour at 375 degrees.  It will be firm when ready.

Sauce

In the top of a double boiler, melt 1 stick butter and a cup of sugar.  Add beaten egg slowly with wire whisk.  Add bourbon and whisk in.  Pour sauce over pudding.  Extra sauce can be kept in a sauce bowl and reheated.

Hope you enjoy for the holidays!

 

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