This bread pudding bakes a bit crispier than many recipes. When the sauce is
poured over it, however, it ends up being very soft.
1 quart (4 cups) heavy whipping cream
1 cup lightly packed brown sugar
6 eggs
1 teaspoon vanilla
2 tablespoons cinnamon
1 teaspoon nutmeg
1-pound loaf French bread, slightly stale
1/4 cup raisins
Sauce:
1/4 cup Kentucky bourbon
2 tablespoons cornstarch
3 tablespoons cold water
Heat oven to 350 degrees. Lightly grease a 1-1/2-quart casserole dish and set
aside.
Mix together whipping cream, brown sugar, eggs, vanilla, cinnamon and nutmeg.
Break up bread into 2-inch chunks. Place in casserole dish.
Pour out 2 cups of the whipping cream mixture; set aside. Pour remaining mixture
over bread. Sprinkle bread with raisins. Bake 1 hour, or until a thermometer
inserted into the center reads at least 165 degrees.
When bread mixture has baked, pour remaining whipping cream mixture into a
saucepan. Add 1/4 cup Kentucky bourbon. Stir together cornstarch and water to
form a smooth paste; add to saucepan. Cook over medium-low heat until mixture
thickens; stir constantly. When thickened, pour over bread and serve
immediately.
Serves 6 to 8.
(E-mail Recipe)
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