Bread Pudding with Bourbon Sauce (photos)

Here is how I do it.

You'll need:

Two cups of slightly sale bread. I like to taste some yeast in my bread pudding and this French loaf has a good yeast taste.
4 eggs
1 teaspoon cinnamon
1/4 cup brown sugar - no honey in this one, but you could substitute honey equal to the brown sugar.
1 cup whole milk - you don't really need cream, but you could use it if you like
2 teaspoons Mexican vanilla
Maybe 50 raisins, which will yield maybe 10-12 per serving when finished



Break apart the bread into bite sized pieces and sprinkle the cinnamon over it. add the 4 eggs, 1/4 cup brown sugar and 2 teaspoons vanilla to the milk and whip



Then pour over the bread. Add the raisins.



Mix well and hold in the refrigerator for a few hours. I left mine overnight.

Today I made the sauce. Starting with a half cup of brown sugar and a half cup of white sugar in a small sauce pan with a Tablespoon of water





Bring to a boil and add a Tablespoon butter



Then a cup of Bourbon - I used Ancient Age. Use what you like or have. I flame mine to burn away the alcohol - A cup gives a nice flame - much better than the camera captures.



Then I reduce the syrup by a third to thicken it a little.









After making the sauce I cooked the pudding. Start with a lightly buttered bowl.



Add the still wet bread mixture. As you can see, this is pretty wet, which yields a more solid finished pudding. A dryer mixture will yield a less solid pudding.



Cook at 350 degrees for about 45 minutes. check it after 30 to be sure it doesn't overcook.



In the bowl still warm. You can chill it if you like and I will eat a bowl chilled later, but I need some warm pudding right now.



On the spoon



Nice rich sweet bourbon flavor. With Coffee a good way to go into a Sunday night.