BREAD PUDDING WITH BOURBON SAUCE
Southern Bread Pudding with Bourbon Sauce is an old-fashioned holiday dessert that's perfect for Thanksgiving, Christmas, or Sunday supper!
Provided by Blair Lonergan
Categories Dessert
Time 2h35m
Number Of Ingredients 14
Steps:
- Grease a 13x9-inch baking dish; set aside. Preheat oven to 350°F.
- Arrange bread on a large, rimmed baking sheet. Bake until dry, about 14 minutes. Cool completely.
- Transfer bread cubes to the prepared baking dish.
- In a large bowl, whisk together milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Pour over the bread cubes; gently toss to combine.
- Use a spatula to gently press down the bread so that it's mostly covered and saturated. Cover and let stand for 30 minutes.
- Remove the cover; bake until puffed and golden brown and a knife inserted in the center comes out clean, about 50-55 minutes.
- Let stand 30 minutes before serving. Dust with powdered sugar, if desired, and serve with bourbon sauce, vanilla ice cream, and/or whipped cream.
Nutrition Facts : Calories 504 kcal, Carbohydrate 72 g, Protein 11 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 124 mg, Sodium 434 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 /12 of the bread pudding with bourbon sauce, UnsaturatedFat 6 g
BOURBON BREAD PUDDING
Provided by Pat Neely
Categories Bourbon Milk/Cream Egg Dessert Bake New Year's Eve Winter Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 12
Steps:
- Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
- Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
- Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
- Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
BREAD PUDDING WITH BOURBON SAUCE
This Southern Bread Pudding is luscious. Be sure to serve the bourbon sauce while it is slightly warm. Quite often, this is our family's choice of holiday desserts. This came from an old southern cookbook many years ago.
Provided by NoSpringChicken
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
BREAD PUDDING WITH BOURBON SAUCE
A classic recipe for bread pudding lovers everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 43 g, TransFat 1 g
SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE
Provided by Food Network
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
- Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.
BOURBON BREAD PUDDING
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Number Of Ingredients 12
Steps:
- Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
- Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
- Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
- Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
BREAD PUDDING WITH BOURBON SAUCE
There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare-the slow cooker does most of the work! -Hope Johnson, Youngwood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.
Nutrition Facts : Calories 477 calories, Fat 12g fat (6g saturated fat), Cholesterol 130mg cholesterol, Sodium 354mg sodium, Carbohydrate 84g carbohydrate (59g sugars, Fiber 2g fiber), Protein 8g protein.
SOUTHERN BREAD PUDDING WITH BOURBON SAUCE
True comfort food for any Southerner. This recipe is the closest I have come to my Maw-Maw's recipe. From FoodTV.com.
Provided by Malriah
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- --pudding--.
- 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 and butter.
- 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.
- Allow to cool.
- --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 over slightly cooled bread pudding.
BREAD PUDDING WITH WARM BOURBON SAUCE
This signature dessert from New Orleans is a classic Creole dish.
Categories Bourbon Dairy Egg Dessert Bake Mardi Gras Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
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- Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees F.
- Meanwhile, heat raisins and ½ cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.
- In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Whisk in in the remaining ¼ cup bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.
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