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Bread Pudding With Bourbon Sauce
Ingrediants:
1/2 cup Raisins
1/3 cup plus 3 tablespoons bourbon or brandy
12oz fresh French bread, crusts trimmed, cut into 1" pieces
1 1/2 cups milk (do not use low fat or skim)
1 cup sugar
3/4 cup Whipping Cream
3 large eggs
1 tsp vanilla extract
1/4 cup (1/2 stick) unsalted butter
Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Srain. Preheat oven to 375 Degrees. Place bread crams in a large bowl. Whisk milk, 3/4 cup sugar, cream eggs, 2 egg yolks, vanilla and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins; mix gently to coat bread. Transfer mixture to 9X5X3" glass loaf baking dish. Cover baking dish with foil. Bake pudding 40 min. Remove foil and bake until top is golden and tester inserted into center comes out clean. About 30 min longer, Cool slightly. Melt butter in top of double boiler set over simmering water. Add 3 Tablespoons bourbon, 1/4 of sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160, about 1 minute. Remove from heat. Cut hot or warm bread pudding into 6 slices. Transfer to plates. Spoon bourbon sauce over each portion and serve.
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(Added: 27-Mar-2008)
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