BREAD PUDDING WITH BOURBON SAUCE
This Southern Bread Pudding is luscious. Be sure to serve the bourbon sauce while it is slightly warm. Quite often, this is our family's choice of holiday desserts. This came from an old southern cookbook many years ago.
Provided by NoSpringChicken
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
- Add eggs, sugar, raisins, butter and vanilla; stir well.
- Spoon mixture into a greased 3 quart casserole.
- Bake, uncovered, at 325°F for 1 hour or until firm.
- Cool in pan at least 20 minutes before serving.
- Spoon into individual serving bowls; serve with Bourbon Sauce.
- Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
- Add egg, stirring briskly with a wire whisk until well blended.
- Cook over medium heat 1 minute.
- Remove from heat, cool slightly; stir in bourbon.
BREAD PUDDING WITH SOUTHERN BOURBON SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
- With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
- Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
- Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.
CREOLE BREAD PUDDING WITH BOURBON SAUCE
I found this recipe on the MyRecipes.com website. The intro states it originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). It is positively delicious. It's really quite good as a plain bread pudding (without the added sauce). But the Bourbon sauce is really the je ne sais quoi finish that makes this stand out far above all the others I've tried. For those who don't care for alcohol, the Bourbon Sauce is not really "boozey" (it's not detected at all, in fact) but is a creamy sauce with a slight caramel flair to it.
Provided by Northwestgal
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
- Pour into a greased 13- x 9-inch baking dish. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
- For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
- Spoon Bourbon Sauce over each serving of Creole Bread Pudding.
Nutrition Facts : Calories 989.2, Fat 27.9, SaturatedFat 15.5, Cholesterol 185.3, Sodium 986.6, Carbohydrate 154.2, Fiber 5, Sugar 59.2, Protein 27.7
ROASTED BANANA BREAD PUDDING WITH BOURBON-PRALINE SAUCE
The contrast between the mildly sweet banana flavor and the intense praline sauce is dazzling. This flavorful warm dessert can be served in its own baked ramekin dish or unmolded onto a dessert plate. Serve with whip cream if desired. This is time well spent. If nothing else try the Bourbon-Praline Sauce, I've made this and served over ice-cream.
Provided by Vseward Chef-V
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
- Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
- Heat oven to 425°F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425°F for 10 to 12 minutes or until soft and slightly browned.
- Reduce oven temperature to 350°F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
- In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
- In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
- Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350°F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
- Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
- Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.
Nutrition Facts : Calories 498.8, Fat 28.3, SaturatedFat 14.4, Cholesterol 155, Sodium 173.6, Carbohydrate 56, Fiber 2.8, Sugar 41.6, Protein 6.4
C & T'S LOUISIANA BREAD PUDDING WITH BOURBON SAUCE
This is a recipe that my friends improvised on. It is absolutely one of the best bread puddings you will ever eat. They brought this to a cook out and it was devoured.
Provided by Doris Barrick
Categories Dessert
Time 45m
Yield 1 pan, 16 serving(s)
Number Of Ingredients 17
Steps:
- Take cut bread and spread each half with soften butter. Cut in small cubes and put in large bowl with raisins and/or pecans. In a seperate bowl mix well remaining ingredients. Pour this over the buttered bread cubes and mix well. Soak this mixture at least 2 to 3hrs although overnight is best. Stir mixture very few hours to make sure every bread cube is soaked.
- Grease a 13"x9" pan. Pour in bread mixture and bake in a 350 degree oven for anywhere from 30 to 45 minute Depending on the thickness of the bread. You can't test this like a custard because it is supose to be wet. Serve with bourbon sauce.
- Bourbon Sauce: In a sauce pan combine sugar,cream,cinnamon,butter. Stir with a whisk and bring it to a boil. Turn heat to medium and add water and cornstarch. Stir constantly till it is a light milky color. Remove from heat and add 1 tablespoon bourbon.
Nutrition Facts : Calories 426.6, Fat 16.1, SaturatedFat 9.4, Cholesterol 89.6, Sodium 291.7, Carbohydrate 62.5, Fiber 1.1, Sugar 41.5, Protein 8.9
SOUTHERN BREAD PUDDING WITH BOURBON SAUCE
True comfort food for any Southerner. This recipe is the closest I have come to my Maw-Maw's recipe. From FoodTV.com.
Provided by Malriah
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- --pudding--.
- Preheat oven to 350 degrees F.
- Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
- With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale.
- Stir in the vanilla, cinnamon, nutmeg and butter.
- Add the soaked bread crumbs to the egg mixture and stir well.
- Let stand for 10 minutes.
- It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
- Transfer the mixture to a greased baking dish.
- Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes.
- Allow to cool.
- --sauce--.
- With an electric mixer, beat egg yolks until thick and pale.
- In a saucepan, melt the butter and sugar.
- Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened.
- Stir in bourbon by hand.
- Serve over slightly cooled bread pudding.
BREAD PUDDING WITH WARM BOURBON SAUCE
Make and share this Bread Pudding With Warm Bourbon Sauce recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Butter 8-inch square baking dish.
- Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes.
- Push down bread into custard.
- Refrigerate 2 hours, pushing bread into custard occasionally.
- Preheat oven to 375°F
- Place bread pudding in large metal baking pan.
- Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding.
- Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly.
- Cut into squares. Serve bread pudding warm with sauce.
- To make the bourbon sauce:.
- Melt butter in small saucepan over medium heat.
- Whisk in remaining ingredients.
- Simmer until thickened, whisking often, about 3 minutes.
- Cool slightly.
- Place some of the sauce on top of a square of bread pudding.
- **Cook time does not include refrigeration time of 2 hours.
Nutrition Facts : Calories 479.1, Fat 36.3, SaturatedFat 18.1, Cholesterol 230, Sodium 133.7, Carbohydrate 29.8, Fiber 0.9, Sugar 27.9, Protein 7.4
PUMPKIN BREAD PUDDING WITH BOURBON VANILLA SAUCE
This is a recipe from Use Real Butter, adapted from Smitten Kitchen, adapted from Gourmet Magazine, October 2007.
Provided by Chilicat
Categories Dessert
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon in a bowl.
- Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
- For the Custard:.
- Heat the milk and cream in a medium saucepan until boiling. Remove from heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour. Remove the vanilla pod and reheat the cream until just boiling. Remove from heat. Whisk the sugar and egg yolks together in a medium bowl. Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you've incorporated about half of the cream. Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. Remove from heat. Let cool. Stir in the bourbon. Makes 2 cups.
Nutrition Facts : Calories 619.2, Fat 48.5, SaturatedFat 28.8, Cholesterol 372.8, Sodium 336.1, Carbohydrate 38.1, Fiber 1.2, Sugar 33.5, Protein 7.4
BOURBON CHOCOLATE BREAD PUDDING
Make and share this Bourbon Chocolate Bread Pudding recipe from Food.com.
Provided by Dale Goodman
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*. In a large mixing bowl stir together milk, eggs, syrup, brown sugar, and vanilla.
- Spread bread cubes in an ungreased 3 qt. rectangular baking dish. Sprinkle with chopped semisweet and white chocolate.
- Pour egg mixture evenly over bread.
- Bake, uncovered, for 50 to 55 minutes or until pudding is puffy and knife inserted near center comes out clean. Cool slightly (pudding will fall in center). Drizzle with warm Bourbon Chocolate Sauce.
- Bourbon Chocolate Sauce: In a heavy saucepan stir 4 ounces chopped semisweet chocolate over low heat just until melted. Stir in 2/3 cup whipping cream and 1/4 cup sugar.
- Cook and stir over medium heat for 5 to 6 minutes or just until mixture begins to boil.
- Remove from heat; whisk until smooth. Stir in 2 to 3 Tbsp. bourbon, if desired.C ool slightly before serving.
Nutrition Facts : Calories 467, Fat 21.3, SaturatedFat 12.2, Cholesterol 116.6, Sodium 224.7, Carbohydrate 64.8, Fiber 4.3, Sugar 40.8, Protein 10.1
BOURBON CUSTARD SAUCE FOR BREAD PUDDING
Number Of Ingredients 8
Steps:
- In a 2 quart saucepan, beat together milk, sugar, and cornstarch until smooth. Add butter, chopped, to the mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens. In a small bowl, beat egg yolks, sir a few tablespoons hot milk mixture into yolks. Pour yolk mixture into saucepan with remaining milk mixture and cook over meduim heat until mixture just approaches boiling. Remove saucepan from heat and stir in bourbon and vanilla. Pour custard into a bowl; cover and refrigerate until cold. Just before serving, stir 1/2 cup heavy cream into chilled custard.
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