Bread Pudding
Ingredients
The bread pudding
-
1
pound
baguette, torn into 1-inch pieces
-
1
cup
golden raisins
-
¾
cup
bourbon, divided
-
3
cups
heavy cream
-
1
cup
whole milk
-
1½
cups
light brown sugar
-
8
large
egg yolks
-
1
tablespoon
vanilla extract
-
1½
teaspoons
ground cinnamon, divided
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
salt
-
3
tablespoons
granulated sugar
-
6
tablespoons
butter, cut into ¼-inch pieces and chilled
The caramel sauce
-
1
cup
light brown sugar
-
½
cup
butter
-
½
cup
evaporated milk
-
1
teaspoon
vanilla extract
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 450°F and coat a 9x13-inch baking dish with nonstick spray.
- Spread the torn bread pieces on a baking sheet and toast for about 12 minutes until crisped and browned.
- In a saucepan, simmer the raisins with ½ cup of bourbon for 2-3 minutes, then strain and reserve the liquid.
- In a large bowl, whisk together the reserved raisin liquid, remaining bourbon, heavy cream, milk, brown sugar, egg yolks, vanilla, 1 teaspoon cinnamon, nutmeg, and salt.
- Add the toasted bread to the mixture and let it sit for about 30 minutes to absorb.
- Pour half of the bread mixture into the baking dish, sprinkle with half of the raisins, then add the remaining mixture and raisins on top.
- Cover with foil and bake for 45 minutes.
- Mix the remaining cinnamon and granulated sugar with butter, then sprinkle over the pudding after removing the foil.
- Increase the oven temperature to 450°F and bake uncovered for another 10 minutes until golden.
- Let the pudding cool for 30 minutes before serving.
- For the caramel sauce, melt brown sugar and butter in a saucepan, then whisk in evaporated milk, vanilla, and salt.
- Pour the caramel sauce over the bread pudding and serve.
Nutrition Facts (estimated)
Servings
16
Calories
486
Total fat
30g
Total carbohydrates
48g
Total protein
4g
Sodium
194mg
Cholesterol
173mg
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