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Lee Harrelson; Melanie J. Clarke Photo by: Lee Harrelson; Melanie J. Clarke

Bourbon Bread Pudding

Day-old toasted bread cubes work best, absorbing plenty of the custard.

Cooking Light DECEMBER 2007

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

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.

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 21%
  • Fat: 6.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.6g
  • Carbohydrate: 52g
  • Fiber: 0.7g
  • Cholesterol: 43mg
  • Iron: 0.8mg
  • Sodium: 224mg
  • Calcium: 96mg
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Bourbon Bread Pudding recipe

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