Bread Pudding With Bourbon Sauce - 1

Recipe Ingredients

3		Eggs
1 1/2 teaspoons	7.5ml	Nutmeg
1 1/2 teaspoons	7.5ml	Ground cinnamon
2 1/4 cups	533ml	Milk
1/2 cup	73g / 2.6oz	Chopped pecans
1		Chopped apple
2 cups	396g / 13oz	Icing sugar
1/4 cup	59ml	Bourbon whisky
1 1/4 cups	247g / 8.7oz	Sugar
1 1/2 teaspoons	7.5ml	Vanilla extract
1/4 cup	49g / 1.7oz	Unsalted butter
1/2 cup	80g / 2.8oz	Raisins
5 cups	1185ml	Stale French bread cubed
2		Eggs
1/2 lb	227g / 8oz	Unsalted butter

Recipe Instructions

With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 F. Lightly grease individual ramekins or a large loaf pan.

Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 F and bake for 40 minutes. Increase heat to 425F and bake for another 15 minutes until nicely browned. To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding.

Source:
Emeril Lagasse

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