Bourbon Bread Pudding

Lee Harrelson; Melanie J. Clarke
Day-old toasted bread cubes work best, absorbing plenty of the custard.

Yield:

16 servings (serving size: 1/2 cup bread pudding and 1 tablespoon bourbon sauce)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kathleen Barber, Atlanta, Georgia,

December 2007