Custard Bread Pudding With Bourbon Sauce Recipes

BREAD PUDDING WITH BOURBON SAUCE

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.

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.

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.

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.

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

BREAD PUDDING WITH BOURBON SAUCE

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.

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

Steps:

• In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.

CREOLE BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
• Pour into a greased 13- x 9-inch baking dish. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
• For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
• Spoon Bourbon Sauce over each serving of Creole Bread Pudding.

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.