Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Kathleen Barber, Atlanta, Georgia
Recipe by Cooking Light December 2007

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Credit: Lee Harrelson; Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

294 calories; calories from fat 21%; fat 6.9g; saturated fat 3.8g; mono fat 1.7g; poly fat 0.3g; protein 5.6g; carbohydrates 52g; fiber 0.7g; cholesterol 43mg; iron 0.8mg; sodium 224mg; calcium 96mg.
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