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 BOURBON SAUCE (MICROWAVE RECIPE)
Found this on the Internet posted by Thelma McKinney. Both the pudding and sauce are made in the microwave. I am on a diet now but this is here for a reward when I reach my goal! Enjoy!
Provided by Oolala
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the bread pudding, in a 1 quart casserole, micro-melt the butter for 30-40 seconds.
- Add eggs and beat well.
- Blend in milk, sugar, raisins, vanilla and salt.
- Stir in bread cubes and let stand for 5 minutes.
- Gently stir the mixture and micro-cook, uncovered until set, about 5 1/2 to 6 minutes, stirring after 3 minutes.
- For the bourbon sauce, in a 4 cup, glass cooking container, stir together the sugar and cornstarch; stir in water.
- Cook, uncovered, until thick and bubbly, about 3 minutes. Cook 1 minute more and stir in butter and bourbon or rum. This makes about 1 1/4 cups sauce.
- Serve the warm bread pudding with this sauce.
Nutrition Facts : Calories 577.8, Fat 17.7, SaturatedFat 9.9, Cholesterol 132.1, Sodium 679.5, Carbohydrate 85.2, Fiber 2.4, Sugar 32.7, Protein 15.6
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.
BREAD PUDDING CUPS WITH BOURBON SAUCE
Steps:
- For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.)
- In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.
- Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.
- For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes.
- Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.
BOURBON BREAD PUDDING
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Number Of Ingredients 12
Steps:
- Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
- Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
- Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
- Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE
Provided by Food Network
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
- Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.
BREAD PUDDING WITH BOURBON SAUCE
A classic recipe for bread pudding lovers everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
- In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
- Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
- In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.
Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 43 g, TransFat 1 g
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
BOURBON BREAD PUDDING
A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!
Provided by BugNBear
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
- Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
- Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
- Pour sauce over bread pudding when done.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 59.9 g, Cholesterol 97.1 mg, Fat 21.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 12.4 g, Sodium 388.5 mg, Sugar 46 g
BREAD PUDDING WITH BOURBON SAUCE
Make and share this Bread Pudding With Bourbon Sauce recipe from Food.com.
Provided by Douglas Poe
Categories Breads
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Bread Pudding:.
- Preheat oven to 350.
- Place bread in large bowl.
- Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, butter, and raisins. Wisk to mix.
- Pour the mixture over bread, and gentle stir to combine.
- Allow the mixture to sit for 30 minutes, until bread soaks up liquid.
- Transfer the bread mixture to a 9x13 inch baking pan.
- Bake for 45-55 minutes, or until set. The pudding is done when the edges start getting a bit brown and pulling away from the edge of the pan.
- Bourbon Sauce:.
- In a saucepan over medium heat, combine the cream, milk, and sugar.
- Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend.
- Pour into the cream mixture and bring to a boil.
- Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.
- Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon.
- Serve warm.
Nutrition Facts : Calories 1103.8, Fat 47.5, SaturatedFat 28, Cholesterol 242, Sodium 827, Carbohydrate 134.6, Fiber 3.9, Sugar 57.4, Protein 23.1
BREAD PUDDING WITH BOURBON SAUCE
Rich and amazing!! Everyone will ask for more. You can fiddle with the recipe. Substitute Rum for Bourbon, or try Amaretto.
Provided by healinghands111
Categories Breakfast
Time P1DT40m
Yield 1 loaf, 9 serving(s)
Number Of Ingredients 14
Steps:
- Night BEFORE:.
- set raisins in small dish with 4 TBS rum.
- few hours before -- set out bread.
- Preheat oven at 350*. Grease 9 X13" pan.
- Cube the bread & put pieces into a Lg bowl, pouring cream & coconut milk, set aside to saturate completely. Then place in pan evenly.
- In separate bowl, beat yolks, sugar, vanilla, cinnamon & nutmeg. Add Rum & Raisin mixture & pour over bread in pan.
- Bake for 40 minutes.
- Sauce:.
- In small Saucepan, combine brown sugar, bourbon, butter and cream, bring to a boil over medium heat and boil gently until thickened, approximately 10+ minutes. Pour a little over each portion when serving.
Nutrition Facts : Calories 732.5, Fat 40.1, SaturatedFat 26.3, Cholesterol 136.4, Sodium 382.9, Carbohydrate 82.2, Fiber 1.3, Sugar 63.3, Protein 4.7
BREAD PUDDING WITH WARM BOURBON SAUCE
This signature dessert from New Orleans is a classic Creole dish.
Categories Bourbon Dairy Egg Dessert Bake Mardi Gras Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
BREAD PUDDING WITH BOURBON SAUCE
There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare-the slow cooker does most of the work! -Hope Johnson, Youngwood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.
Nutrition Facts : Calories 477 calories, Fat 12g fat (6g saturated fat), Cholesterol 130mg cholesterol, Sodium 354mg sodium, Carbohydrate 84g carbohydrate (59g sugars, Fiber 2g fiber), Protein 8g protein.
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