16 servings (serving size: 1/2 cup bread pudding and 1 tablespoon bourbon sauce)
Lee Harrelson; Melanie J. Clarke
2 tablespoons butter, softened
4 cups fat-free milk
9 cups (1/2-inch) cubed French bread
2 cups sugar
2 teaspoons vanilla extract
4 large egg whites
1 large egg
1/2 cup raisins
3/4 cup sugar
6 tablespoons butter
1 large egg
1/4 cup bourbon
How to Make It
Preheat oven to 350°.
To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside.
Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Place bread in a large bowl; pour hot milk over bread.
Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually add the egg mixture to milk mixture, stirring constantly with a whisk. Stir in raisins; pour into prepared dish. Place dish in a roasting pan; add hot water to pan to a depth of 1/2 inch. Bake at 350° for 50 minutes or until browned and set.
To prepare sauce, combine 3/4 cup sugar, 6 tablespoons butter, and 1 egg in a small, heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165° and mixture is thick, stirring constantly. Remove from heat; stir in bourbon.
The pudding really did come out perfect in terms of texture and flavor, which is not always easy, especially with a light recipe. I would use only about half the sauce next time, and double the raisins.
I really like bread pudding, however I thought that the bread pudding component was too sweet (the accompanying sauce was extra sweet enough). Not great - just ok - and I will try to find another recipe...