Bread Pudding With Warm Bourbon Sauce

Recipe Ingredients

4		Eggs (large)
1 cup	237ml	Whole milk
1 cup	237ml	Whipping cream
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Vanilla extract
1		Salt
4 cups	640g / 22oz	Day-old cinnamon-raisin bread with crusts - cut 1/2" pieces
1/2 cup	73g / 2.6oz	Pecans - toasted, chopped
		Bourbon Sauce - (see recipe)

Recipe Instructions

Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.

Preheat oven to 375 degrees. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes.

Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with Bourbon Sauce.

This recipe yields 6 servings.

Source:
Bon Appetit, September 1999

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