Another Bread Pudding
Results: Pretty darn good! I froze the whole thing, unbaked, for several days, and switched it into the fridge Thursday evening. Like I said, I ended up bringing it over to my parents Sunday morning instead. I stirred the whole thing around a little, but didn't do much else before popping it into the oven. I made the sauce when the bread pudding came out of the oven, and warm sauce over warm bread pudding was so amazing. I let everyone try a little, then had requests from people to have their own portion, so success! Without further ado, here's the recipe! Along with some cute pictures of Cole, Wes, and Grace (Joe and Grace came over for brunch!).
-1 loaf french bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
-1 quart milk (I used skim, so I'd assume you could use any milk you want!)
-3 eggs, lightly beaten
-2 cups sugar
-2 teaspoons vanilla extract
-1 cup raisins, soaked overnight in 1/4 cup bourbon (I forgot to do this, but they were perfect)
-1 teaspoon cinnamon
-3 tablespoons unsalted butter, melted
Ingredients for sauce:
-1/2 cup butter (1 stick)
-1 cup sugar
-1 cup bourbon or whiskey (I used Jack Daniels)
Preheat your oven to 350 if you intend to bake this immediately. Cut up your bread!
When thawed (or right after mixing everything up), bake for 35-45 minutes, or until it looks set!
So now time to make the sauce! Melt the butter in a saucepan over medium heat. When just completely melted, add the sugar and egg and whisk quickly so that the egg doesn't curdle or cook. Continue to stir quickly until uniform and warmed. Add the cup of whiskey and continue stirring over medium heat. The original recipe had you add this and not heat it up, but that seemed like a lot of alcohol to not let some cook off... So I heated everything and continually stirred over medium heat for another 5 minutes. The sauce thickened up a bit and it wasn't so much of a strong alcohol taste this way.
Get your portion ready of the bread pudding!