Recipe: Eggtuary's Bourbon Bread Pudding

home | register | sign in | site map | help

	Collection Recipe
	Users > Robert Beaupre > EGGtoberfest2006 > Desserts > Eggtuary's Bourbon Bread Pudding

Eggtuary's Bourbon Bread Pudding

BREAD PUDDING
4 cups		raisin bread, cubed
4		eggs, beaten
2 cups		milk
1 Tbs		vanilla
1/2 cup		sugar
1/2 tsp		cinnamon
BOURBON SAUCE
2		sticks butter, softened
3 cups		powdered sugar (sift if necessary)
2 tsp		vanilla
2 to 6 Tbs		bourbon

BREAD PUDDING

Place the cubed bread in an ungreased casserole dish.

Mix all the other ingredients in another bowl and pour over the bread cubes. If any bread cubes remain dry, lightly stir the mixture in the casserole.

Bake on the Egg using an indirect setup at 350 to 375 dome, for 35 to 45 minutes. Test for doneness with a metal knife inserted near the center. It should come out almost (but not quite) clean.

Serve warm with the sauce.

BOURBON SAUCE

Beat the butter at high speed in a mixer.

Lower speed to medium and add the powdered sugar 1/2 cup at a time.

Add the vanilla, then raise the speed back to high. Beat until the mixture is about the consistency of frosting.

Lower the speed and very slowly add the bourbon. People who don't want a very pronounced bourbon taste should use only 2 tbsp of bourbon. Most folks seem to prefer 4 tbsp. But we like the bourbon to really stand out, so we may add as much as 6 tbsp (as we did at the Fest.)

Once the bourbon is incorporated, increase the speed back to high until the consistency is again much like frosting.

Serve over warm bread pudding.

Recipe Source

Source: Unknown

I prefer to use Jim Beam as the bourbon for this and all other recipes calling for bourbon. It has a much more distinctive bourbon taste than the cheaper bourbons I've tried, and is far more reasonably priced than the high-end bourbons like Maker's Mark.