Breadpuddingwithwarmbourbonsauce Recipes

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BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding With Bourbon Sauce image

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

1 loaf French bread, cut into 1 inch cubes (16 oz.)
4 cups milk
3 large eggs, beaten
2 cups sugar
1 cup raisins
3 tablespoons butter
2 tablespoons pure vanilla extract
1/2 cup butter, softened
1 cup sugar
1 large egg, well beaten
2 tablespoons Bourbon

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



Bread Pudding with Bourbon Sauce image

A classic recipe for bread pudding lovers everywhere!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

2 cups milk
1/4 cup butter or margarine
1/2 cup granulated sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (8 slices)
1/2 cup raisins, if desired
1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons whipping cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract

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

BREAD PUDDING WITH SOUTHERN BOURBON SAUCE



Bread Pudding with Southern Bourbon Sauce image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

3 cups stale French bread, cut in 3/4-inch cubes
2 cups milk
2 eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter, melted and slightly cooled
1/2 cup sultana raisins
2 egg yolks
1 stick butter, not margarine
1 cup sugar
1/3 cup bourbon whiskey, to taste

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.

BOURBON BREAD PUDDING



Bourbon Bread Pudding image

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

2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon grated nutmeg

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.

CINNAMON BREAD PUDDING WITH WARM VANILLA BOURBON SAUCE RECIPE - (4.1/5)



Cinnamon Bread Pudding with Warm Vanilla Bourbon Sauce Recipe - (4.1/5) image

Provided by newlywedcook

Number Of Ingredients 20

8 slices cinnamon raisin bread cubes, crusts removed (an equivalent amount of day old whole wheat baguette works well too)
1/4 cup raisins
1 tbsp butter
1/2 cup mini chocolate chips
3/4 cup brown sugar
1/4 cup sugar
1 cup low fat evaporated milk
3/4 cup skim milk
1/4 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten
dash of rum
Warm Vanilla Bourbon Sauce
1 tablespoon butter
1 teaspoon ground cinnamon
1/4 cup sugar
1/2 cup milk and 3 tbsp milk mixed with 2 tsp cornstarch
1 tablespoon Bourbon whiskey
1 tablespoon vanilla

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a round 9 inch cake pan. 2. Cut cinnamon raisin bread into medium sized cubes and arrange evenly in cake pan. 3. In a small frying pan over medium heat, sauté the raisins with a dash of cinnamon in a tbsp of butter until soft. Toss raisins and chocolate chips with bread cubes. 4. In a small saucepan over medium heat, combine sugars, milk, 1 tbsp cinnamon and butter. Stir until butter is melted. Allow to cool slightly and stir in vanilla. Temper the eggs by adding a few tablespoons of the butter sauce to the eggs. (This step raises the temperature of the eggs to prevent 'scrambling!') Add eggs to butter mixture and pour over bread cubes. 5. Create a water bath by filling a large baking pan with sides with ½ inch of water. Place cake pan in water bath & cover cake pan with foil. Bake in preheated oven 40 minutes. Remove foil and bake another 10 minutes uncovered. Vanilla Bourbon Sauce 6. After replacing the bread pudding in the oven to finish cooking, prepare the Bourbon sauce. 7. Whisk together 3 tbsp milk and cornstarch in a small bowl. Melt butter in a small saucepan over medium heat. Once butter is melted, add Bourbon and sugar and stir constantly until boiling. Slowly add cornstarch mixture to thicken the sauce. Continue cooking until thick, stirring constantly. Remove from heat when thick. 8. After removing bread pudding from oven, pour Bourbon sauce over the bread pudding. Let sit 5 minutes before serving to allow sauce to flavor the bread pudding. The sauce will continue to thicken and form a beautiful glaze over the bread pudding.

BOURBON BREAD PUDDING



Bourbon Bread Pudding image

A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!

Provided by BugNBear

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h5m

Yield 16

Number Of Ingredients 12

4 cups milk
½ cup butter
1 cup white sugar
4 large eggs, beaten slightly
2 teaspoons ground cinnamon
¼ teaspoon salt
12 cups dry bread cubes
½ cup raisins
¼ cup finely chopped hazelnuts
2 cups packed brown sugar
1 cup butter
½ cup bourbon whiskey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
  • Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
  • Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
  • Pour sauce over bread pudding when done.

Nutrition Facts : Calories 469.6 calories, Carbohydrate 59.9 g, Cholesterol 97.1 mg, Fat 21.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 12.4 g, Sodium 388.5 mg, Sugar 46 g

BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding with Bourbon Sauce image

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

3 large eggs
1-1/4 cups 2% milk
1/2 cup sugar
3 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
4-1/2 cups day-old cubed brioche or egg bread
1-1/4 cups raisins
BOURBON SAUCE:
1/4 cup butter, cubed
1/2 cup sugar
1/4 cup light corn syrup
3 tablespoons bourbon

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.

NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE



New Orleans Bread Pudding With Bourbon Sauce image

Originally the country cook's solution for using up stale bread as well as cream and eggs, bread pudding is now considered an elegant dessert. This rich version is accented with pecans and accompanied with bourbon sauce.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup pecans, toasted and chopped (See Note)
1/2 cup packed light brown sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
5 large eggs
2 cups milk
1 cup golden raisin
12 slices stale firm-textured white bread, cut into cubes (about 6 cups)
1/2 cup pecans, toasted and chopped (See Note)
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
4 tablespoons butter
1/2 cup packed dark brown sugar
1 teaspoon cornstarch
1/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons Bourbon

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
  • MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
  • Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
  • Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
  • Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
  • Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
  • To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
  • NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.

Nutrition Facts : Calories 662.8, Fat 35.7, SaturatedFat 13, Cholesterol 181.4, Sodium 430.4, Carbohydrate 76, Fiber 3.9, Sugar 48.9, Protein 11.6

FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE



Favorite Bread and Butter Pudding with Bourbon Sauce image

Provided by Jean Anderson

Categories     Bourbon     Brunch     Dessert     Bake     Spirit     Whiskey     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Servings

Number Of Ingredients 19

4 stale slices firm-textured white bread, crusts and all (see headnote)
2 tablespoons unsalted butter, softened
1/2 cup dark seedless raisins (see headnote)
3 large eggs, lightly beaten
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups milk
1 cup half-and-half
Bourbon Sauce
1/4 cup firmly packed light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup water
1/3 cup bourbon (see Tip above)
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice

Steps:

  • 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
  • 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
  • 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
  • 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
  • 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
  • 6. Transfer casserole to wire rack and cool 20 minutes.
  • 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
  • 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.

BOURBON BREAD PUDDING



Bourbon Bread Pudding image

Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't have any on hand, dry out fresh bread in the oven for about 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for baking dish
1 1/2 pound ciabatta, brioche, or challah, cut into 1 1/2-inch cubes (9 cups)
4 cups half-and-half
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 tablespoons pure vanilla extract
5 large eggs, lightly beaten
1 cup golden raisins
4 tablespoons unsalted butter
2 tablespoons bourbon
1 cup confectioners' sugar
1/2 cup heavy cream

Steps:

  • Make the pudding: Preheat oven to 350 degrees with a rack set in the lower third of the oven. Lightly butter and 9-by-13-inch baking dish; set aside.
  • Place bread in a large bowl. Add half-and-half and toss to soak. Set aside at room temperature.
  • In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
  • In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Pour over bread tossing until well combined.
  • Pour bread mixture into prepared baking dish, spreading evenly. Sprinkle raisins over top and gently work into pudding, making sure liquid covers the bread. Cover baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake for 55 minutes. Remove foil and continue baking until bread pudding is golden brown, 10 to 15 minutes.
  • Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Pour glaze over top of bread pudding and let stand 15 minutes before serving. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, for up to 4 days.

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

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.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

BREAD PUDDING WITH WARM BOURBON SAUCE



Bread Pudding with Warm Bourbon Sauce image

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

4 large eggs
1 cup whole milk
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
1/2 cup pecans, toasted, chopped
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.

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From bsugarmama.com


BREAD PUDDING WITH BOURBON SAUCE RECIPE - HALLMARK IDEAS
2016-09-12 Make the pudding. Preheat the oven to 350°F. In a large bowl, stir together the bread, eggs, sugar, vanilla, pecans and raisins. Add enough milk so that the mixture “breaks milk” when squeezed (the bread can absorb no more milk). Add a shake of cinnamon and nutmeg if desired. Scrape into a greased shallow 10-cup baking pan and bake for 35 ...
From ideas.hallmark.com


BREAD PUDDING RECIPE WITH BOURBON SAUCE - JESSICA GAVIN
2020-12-23 Turn off the heat. Stir in the bourbon, vanilla, and salt. Taste and add more bourbon if desired, 1 teaspoon at a time. Strain the sauce if needed to remove any lumps. The sauce will thicken more as it cools down. Dust the bread pudding with powdered sugar and drizzle with warm bourbon sauce.
From jessicagavin.com


EASY BREAD PUDDING RECIPE WITH BOURBON SAUCE | JULIE BLANNER
2022-04-27 Preheat the oven to 350 degrees. Place dish/dishes in a larger bakeware dish filled halfway with water. Cover and bake 50 minutes for 9×11 baking dish or 35 minutes for individual dishes. While the bread pudding is baking, in a small …
From julieblanner.com


BREAD PUDDING WITH WARM BOURBON SAUCE - VIKING RIVER …
BREAD PUDDING WITH WARM BOURBON SAUCE There are as many stories about making bread pudding as there are versions of the timeless dessert. One noted cookbook author says she was inspired to make bread pudding after her husband brought home a bottle of fine single-malt scotch. Our recipe is a more Southern-style approach using crusty French bread baked in a …
From vikingrivercruises.com


BREAD PUDDING WITH BOURBON SAUCE - THE COOKING MOM
2022-02-22 2 to 3 tablespoons Bourbon. Pinch salt. Directions: In a mixing bowl, whisk together the eggs and sugar until light and creamy. Add the half and half, vanilla, and cinnamon. Whisk thoroughly until combined. Place the bread in a 9 x 13 baking dish that has been sprayed with cooking spray. Cover with the custard mixture.
From thecookingmom.com


BREAD AND BUTTER PUDDING WITH BOURBON SAUCE RECIPE | MYRECIPES
Directions. Combine bread cubes and 2 cups milk in a large mixing bowl; let stand 5 minutes. Place mixture in a 12- x 8- x 2-inch baking dish; sprinkle with pecans. Pour melted butter over mixture. Toss gently. Combine remaining milk, eggs, sugar, salt, and vanilla, mixing well; pour over bread mixture. Let stand 1 hour.
From myrecipes.com


CHALLAH BREAD PUDDING WITH BOURBON SAUCE - BUTTER BE READY
2020-05-06 To do this method, place bread cubes on a baking sheet and bake at a low temperature like 200-250°F for 10-12 minutes until cubes are dry but still light in color. To make the custard, simply whisk eggs together. Then add in sugar, milk, vanilla extract/paste, and salt/cinnamon/nutmeg spices.
From butterbeready.com


BREAD PUDDING WITH VANILLA BOURBON SAUCE RECIPE
First, begin by soaking the raisins in a small bowl, just cover with boiling water. Also, drain before using. Tear bread into pieces and set aside. In a large bowl combine eggs, vanilla, and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half …
From diyjoy.com


BREAD PUDDING RECIPE WITH BOURBON SAUCE - OUR RECIPES FOR …
This recipe may have been considered a “poor man’s pudding” at one time, but certainly not today. This recipe is “rich” in flavor and history and is sure to be enjoyed by everyone. Give it a try. Print. Bread Pudding With Bourbon Sauce. Ingredients. 6-7 C coarsely chopped bread; ¾ C brown sugar; ½ tsp cloves; ½ tsp nutmeg; 2 tsp cinnamon; 6 eggs beaten; 1 C heavy cream; 1 …
From ourrecipesforsuccess.com


NEW ORLEANS BREAD PUDDING WITH WARM BOURBON SAUCE
Nonstick cooking spray. 1 (5.3 ounces) container VOSKOS® Nonfat Vanilla Greek Yogurt. 1/4 cup reduced-fat milk. 1 large egg, lightly beaten. 1 teaspoon pure vanilla extract. 2 tablespoons pure maple syrup. 1/4 teaspoon ground cinnamon. 4 (40-gram) slices dense, not spongy, white bread (sourdough works great)
From voskos.com


BREAD PUDDING WITH BOURBON SAUCE - LEHIGH VALLEY GOOD TASTE
Pour the bread mixture into a large greased baking pan. Sprinkle the brown sugar and pecan mix over the top and bake in an oven preheated to 350°F for 35 to 45 minutes. Serve warm, topped with Bourbon Sauce. For the Bourbon Sauce: Over medium heat, mix sugar, butter, eggs and vanilla extract in a saucepan until sugar melts.
From lehighvalleygoodtaste.com


BREAD PUDDING WITH SOUTHERN BOURBON SAUCE RECIPE | PBS FOOD
Preheat oven to 350° F. Place stale bread in a bowl with milk and squeeze the bread with your hand until it is saturated with milk. With an electric mixer on high speed in a separate bowl, beat ...
From pbs.org


BREAD PUDDING WITH BOURBON CARAMEL SAUCE RECIPE - LET'S EAT CAKE
2016-11-25 Mix sugar, cinnamon, and salt together in small bowl. Melt butter in saucepan over medium-low heat. Add sugar mixture, cream, and bourbon to saucepan, stirring continually. Cook, stirring often, until thickened, about 5-8 minutes. Pour sauce over bread pudding and let cool for 5-10 minutes. Serve.
From letseatcake.com


EASY BREAD PUDDING WITH BROWN SUGAR BOURBON SAUCE
2015-12-16 Bake at 350 for 20 min, take it out and stir, bake for another 30 or so minutes. (until lightly browned on top) Bourbon Sauce: Melt the butter in a small saucepan. Stir in the flour, mixing well. Slowly add the cream and bourbon. Whisk in the sugar and cook on med/low for appox 3-5 min, or until thickened.
From foodiechicksrule.com


BOURBON BREAD PUDDING | COOKING ON THE FRONT BURNER
2020-05-22 Instructions. Preheat your oven to 350; Place bread in a single layer on baking sheet and toast for 6 minutes then remove from oven; In a small saucepan add the raisins and bourbon; simmer until the raisins plump and absorb the bourbon
From cookingonthefrontburners.com


BREAD PUDDING WITH WARM BOURBON SAUCE
2010-11-04 Spoon the pudding into individual dishes and top with 2-3 tablespoons of bourbon sauce. Bourbon Sauce. In a small saucepan, melt 1/2 C butter. Whisk in 1 C sugar. Remove from the heat and stir in 1 C heavy cream, 1/2 tsp vanilla and 1/4 C bourbon. Gently warm sauce and serve over bread pudding. Refrigerate left-overs.
From fromtheheartoftexas.blogspot.com


BREAD PUDDING WITH WARM BOURBON SAUCE RECIPE - COOKEATSHARE
Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour lowfat milk mix over and let stand 5 …
From cookeatshare.com


CLASSIC NEW ORLEANS BREAD PUDDING WITH A BOURBON SAUCE
Directions. Preheat the oven to 350ºF and grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with the butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally.
From emerils.com


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