French Bread Pudding
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
50
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Sugar8 tbsps
Butter (softened 1 stick)1 tbsps
Vanilla Extract1 cup
Raisin1 cup
Heavy Cream1 tbsps
Unsalted Butter1 tsp
Cornstarch1 tbsps
Bourbon1 cup
Water (additional)Directions:
1
Preheat oven to 350 degrees F
2
In a large bowl, cream together sugar and butter
3
Add eggs, cream, cinnamon, vanilla, and raisins, mixing well
4
Pour into a 9-inch square pan 1-3/4 inches deep
5
Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid
6
Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread)
7
Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil
8
Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top
9
When done, custard should be soft, not firm
10
BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan
11
Bring to a boil
12
Add cornstarch mixed with 1/4-cup water
13
Cook, stirring, until sauce is clear
14
Remove from heat and stir in whiskey