BOURBON BREAD PUDDING
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
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
BOURBON BREAD PUDDING
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
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.
BREAD PUDDING WITH WARM BOURBON SAUCE
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
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.
BOURBON BREAD PUDDING
Provided by Pat Neely
Categories Bourbon Milk/Cream Egg Dessert Bake New Year's Eve Winter Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 12
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.
KEENELAND BREAD PUDDING WITH BOURBON SAUCE
Keeneland in a gorgeous horse racing track in Lexington, KY. This is the wonderful, aromatic bread pudding that the Keeneland cooks prepare each day during the Keeneland meets. On an average they prepare 20-30 gallons per day. Very tasty and easy to prepare. Prep/cook time does not include overnight soaking time.
Provided by Sassy in da South
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Whisk sugar into milk until dissolved. Add eggs and vanilla to taste and stir. Place bread in mixture and let soak several hours or overnight.
- Pour into a pyrex dish or stainless pan. Sprinkle with raisins and cinnamon and push them into mixture.
- Bake at 250 degrees for an hour to an hour and a half.
- To make sauce: Melt butter and add powdered sugar. Whip bourbon into mixture to create a sauce onsistency. Ladle sauce over hot bread pudding and serve.
Nutrition Facts : Calories 796.2, Fat 36.2, SaturatedFat 21.6, Cholesterol 211, Sodium 459.7, Carbohydrate 100.2, Fiber 1.4, Sugar 83, Protein 8
BOURBON BREAD PUDDING
An excellent bread pudding that my girlfriend makes every year for our Kentucky Derby party. It's always a hit! From Bon Appétit, July 1997.
Provided by tilthouse
Categories Dessert
Time 40m
Yield 1 bread pudding, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Drain.
- Preheat oven to 375°F Place bread in 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 9×5x3-inch glass loaf baking dish.
- Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly.
- Melt butter in top of double boiler set over simmering water. Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160°F, 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.
Nutrition Facts : Calories 653.3, Fat 27.4, SaturatedFat 15.1, Cholesterol 280.3, Sodium 428.2, Carbohydrate 76.7, Fiber 2.2, Sugar 41, Protein 12.6
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.
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