Bread Pudding with Bourbon Sauce
Submitted by Michelle Maggs
Ingredients
One 10 oz. of loaf stale French bread, broken up into bite-size chunks
4 cups of milk or half-and-half
1 1/2 cups of sugar
8 tbsp. of melted butter
3 eggs
2 tbsp. of vanilla
1 cup of raisins
1 cup of shredded coconut
1 cup of chopped pecans
1 tsp. of cinnamon
1/2 tsp. of nutmeg
sauce
2/3 cup of packed light brown sugar
2 1/2 tsp. of cornstartch
1 1/2 cups of heavy (whipping) cream
6 1/2 tbsp. of good bourbon
1 1/2 tbsp. of light or dark corn syrup
1/8 tsp. of salt
1/2 tsp. of vanilla extract
Directions
Preheat oven to 350 degrees
Combine all ingredients—mixture should be very moist but not soupy
Pour into buttered baking dish
Place baking dish on middle rack of oven
Cook for 1 hour and 15 minutes until top is golden brown
For sauce, in a heavy 2 qt. saucepan, stir together the brown sugar and cornstarch until well blended
Gradually stir in the cream, bourbon, corn syrup, and salt until well blended
Bring to a full boil, stirring, over medium-high heat
Cook, stirring frequently, for 1-2 minutes, or until thickens slightly
Transfer to a wire rack and stir in vanilla, then let cool before adding to pudding
Serve warm with sauce
Tip: Sauce may be stored, tightly covered, in the refrigerator for up to 4 days. At serving time, gently heat to warm in a microwave oven on medium power, stirring every 30 seconds. The sauce should flow readily; if it seems too thick, thin it slightly with a few teaspoons of hot water.