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.
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.
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.
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.
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 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
NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE
Originally the country cook's solution for using up stale bread as well as cream and eggs, bread pudding is now considered an elegant dessert. This rich version is accented with pecans and accompanied with bourbon sauce.
Provided by Alan in SW Florida
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
- MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
- Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
- Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
- Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
- Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
- To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
- NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.
Nutrition Facts : Calories 662.8, Fat 35.7, SaturatedFat 13, Cholesterol 181.4, Sodium 430.4, Carbohydrate 76, Fiber 3.9, Sugar 48.9, Protein 11.6
BREAD PUDDING WITH PEACHES AND BOURBON SAUCE
Grace your dinner table with this show-stopping dessert. It's the perfect end to a southern meal.
Yield serves 8, 1/2 pudding and 1/4 cup sauce per serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly spray eight 6-ounce glass or porcelain custard cups or a 9-inch square metal baking pan with cooking spray. If using custard cups, set on a baking sheet.
- Spread a thin layer of margarine on one side of each bread slice. Sprinkle with the cinnamon. Cut into 1/2-inch cubes. Put the cubes in the custard cups. Top with the peaches, then the cherries.
- In a medium bowl, whisk together the egg substitute, 1 cup milk, and sugar. Pour into the custard cups. Leave the custard cups on the baking sheet.
- Bake for 30 to 35 minutes, or until the center of the pudding is set. (Bake for the same amount of time if using the baking pan, but don't set it on the baking sheet.)
- About 10 minutes before the pudding is done, make the sauce. Put the remaining 1 cup milk and pudding mix in a medium saucepan. Whisk together for 30 to 60 seconds, or until well blended. Bring to a boil over medium-high heat, 2 to 3 minutes, whisking occasionally.
- Reduce the heat to medium low. Whisk in the bourbon. Cook for 1 to 2 minutes, or until almost the desired consistency. (The sauce will thicken more as it stands.) Keep the sauce warm over low heat until the pudding is done.
- Spoon the sauce over the pudding. If you prefer, spoon the sauce onto dessert plates. Slide a small, thin spatula around the sides of the custard cups, remove the puddings with a spoon, and place them on the sauce.
- (Per Serving)
- Calories: 135
- Total Fat: 1.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 1mg
- Sodium: 176mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugars: 16g
- Protein: 5g
- Dietary Exchanges
- 1 1/2 Carbohydrate
- 1/2 Lean Meat
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