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Bourbon Bread Pudding

Lee Harrelson; Melanie J. Clarke
Yield 16 servings (serving size: 1/2 cup bread pudding and 1 tablespoon bourbon sauce)
Day-old toasted bread cubes work best, absorbing plenty of the custard.

Ingredients

  • Pudding:
  • 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
  • Sauce:
  • 3/4 cup sugar
  • 6 tablespoons butter
  • 1 large egg
  • 1/4 cup bourbon

Nutrition Information

  • calories 294
  • caloriesfromfat 21 %
  • fat 6.9 g
  • satfat 3.8 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 5.6 g
  • carbohydrate 52 g
  • fiber 0.7 g
  • cholesterol 43 mg
  • iron 0.8 mg
  • sodium 224 mg
  • calcium 96 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside.

  3. 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.

  4. 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.

  5. 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.