Bourbon Custard Sauce For Bread Pudding Recipes

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

BREAD PUDDING WITH SOUTHERN BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
• With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
• Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
• Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

CUSTARD BREAD PUDDING WITH BOURBON SAUCE

Steps:

• 1. To Make the BREAD PUDDING; Cut bread into small cubes.Toss the bread cubes together and place them in a 9 X 13 casserole.
• 2. Preheat oven to 325 degrees.
• 3. Mix the cream, eggs, sugar, cinnamon and vanilla together well and pour over bread. Press the bread down with a fork to get all the bread coated in the custard.
• 4. Place the 9 X13 dish into a large roasting pan and fill roasting pan with boiling water to reach half way up the side of the 9 X 13 dish.
• 5. Bake for 55 minutes to an hour or until a knife comes out clean.
• 6. TO MAKE THE BOURBON SAUCE; Place the butter, water, sugar and salt in a bowl over a double boiler. Mix with a whisk or wooden spoon until sugar dissolves and the grittiness is gone.
• 7. Remove from heat and beat in one egg at a time with a whisk until mixed well. Add bourbon and mix to blend.
• 8. Return to the double boiler and cook for another 3 - 5 minutes to cook the eggs and some of the alcohol off.The sauce will thicken as it cools. Refrigerate leftover sauce.
• 9. To see my original post with more notes and thoughts visit my blog at http://susan-thinkingoutloud.blogspot.com/2010/06/custard-bread-pudding-with-bourbon.html#more

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

BREAD PUDDING WITH WARM BOURBON SAUCE

Steps:

• Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
• Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

BOURBON CUSTARD SAUCE FOR BREAD PUDDING

Steps:

• In a 2 quart saucepan, beat together milk, sugar, and cornstarch until smooth. Add butter, chopped, to the mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens. In a small bowl, beat egg yolks, sir a few tablespoons hot milk mixture into yolks. Pour yolk mixture into saucepan with remaining milk mixture and cook over meduim heat until mixture just approaches boiling. Remove saucepan from heat and stir in bourbon and vanilla. Pour custard into a bowl; cover and refrigerate until cold. Just before serving, stir 1/2 cup heavy cream into chilled custard.