Ingredients: |
Ingredients: Bread Pudding:
3 eggs, lightly beaten
2 c. sugar
1 tsp. salt
¼ to ½ tsp. nutmeg
¼ to ½ tsp. cinnamon
1 loaf of French bread
1 c. raisins (optional – soak overnight in ¼ c. bourbon)
2 Tbsp. vanilla extract
2-12 oz. cans evaporate milk (Carnation)
1 c. milk (Preferably whole milk, 2% is okay)
½ c. butter (soft, not melted)
2 Tbsp. baking power
Whiskey Sauce:
½ cup butter, melted
1 egg
1 c. sugar
1 c. Bourbon whiskey
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Directions: |
Directions:Slice french bread in half, place on an ungreased baking sheet, and toast; ensuring the middle is toasted too. Set aside and let cool. After cooling, break/cut bread into cubes/pieces and set aside. Combine all ingredients into a large bowl except milk and raisins and mix well with a wire whisk until smooth. Add milk to mixture and stir. (Taste to see if it's sweet enough. If not, add more sugar, nutmeg, and/or cinnamon). Add bread to mixture and soak until the bread is moistened. (You can use your hands to work the pudding after it soaks for a bit.) Make sure it is loose. If not, add more milk (whole or 2%). Add raisins last. Pour pudding in a large greased casserole dish. (Pam will work but I use melted margarine, not butter). Bake for 35 to 45 minutes or until pudding is firm, the pudding is done when the edges turn a little brown and pulls away from the edge of the pan. Serve with bourbon whiskey sauce on the side; pour to taste.
To make the Whiskey Sauce:
Melt butter in a saucepan; add sugar and egg, whisk well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk again, before serving. |
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