Traditonal bread pudding served with a caramel sauce and candied pecans
Quantity
1
Quantity Unit
pan
Prep Time (minutes)
140
Cook Time (minutes)
140
Ready In (minutes)
280
Ingredients
Amount
Measure
Ingredient
6
ounce
french bread, cut into 1 inch cubes
3
cups
2% milk or skim
4
large
eggs, beaten
2
cups
sugar
2
tablespoons
vanilla extract
1
cup (not packed)
raisins, seedless
1/4
teaspoon
allspice, ground
1
teaspoon
cinnamon, ground
3
tablespoons
unsalted butter, cold
2
fliud ounces
bourbon
Steps
Sequence
Step
1
Soak the bread in milk,eggs,sugar,vanilla and spices for 1-2 hours, or until fully absorbed. Gently stir the raisins and bourbon into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 2 hours, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
