Bread Pudding is an old fashioned, but still popular dessert in the South. Our Kentucky Bread Pudding includes a Kentucky Bourbon Sauce for even more Southern goodness.
Kentucky Bread Pudding With Bourbon Sauce
Bread pudding is a very old recipe. It probably evolved as a way to use up bread that had gone stale. In the past bread, and food in general, was expensive and hard to come by and throwing it away, even when it was past its best, was wasteful. So cooks in almost all cultures and times in history have come up with many inventive recipes to use the leftover bread, both savory and sweet.
Bread pudding is still around today — but enjoyed now more for its taste than its money-savings. Modern bread puddings are found on the menus of many high-end restaurants and are often made with fresh, gourmet breads and expensive ingredients, such as vanilla beans, bourbon, Gruyere cheese or pecans.
Although savory bread pudding are still popular in England and other places around the world and are frequently eaten as a main course, in the United States, especially Louisiana, bread puddings are typically sweet and served as dessert with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce or sprinkled with sugar. It eaten warm in squares or slices. Sometimes, bread pudding is served warm topped with or alongside a dollop of whipped cream or a scoop of vanilla ice cream.
This recipe comes from The Kentucky Tourism Website.
Kentucky Bread Pudding With Bourbon Sauce Recipe
Yield: 4
Equipment
- Double Broiler
Materials
Bread Pudding
- 2 tablespoons Butter
- 4 slices Bread
- 3/4 cup Brown Sugar
- 1 cup Raisins
- 3 Eggs
- 2 cups Milk
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
Bourbon Sauce
- 1/2 cup Butter
- 1 cup Sugar
- 3 tablespoons Water
- 1 beaten Egg
- Kentucky Bourbon to taste
Instructions
- Butter bread slices in one side.
- Cut buttered bread into cubes.
- In top of double-boiler over hot water add brown sugar.
- Toss bread over brown sugar.
- Add raisins. Do not stir.
- In a bowl, beat eggs with milk.
- Stir in vanilla and salt.
- Pour evenly over bread. But do not stir.
- Cook over simmering water for 1 hour.
- While pudding is cooking make sauce.
- Combine butter, sugar and water in a saucepan.
- Heat until sugar dissolves. Remove from heat.
- Beat together egg and sugar mixture, adding small amounts of mixture at a time. Return egg mixture to hot saucepan, stirring constantly. Remove from heat.
- When ready to serve, stir in bourbon, to taste, and serve over warm bread pudding.
Bourbon Cocktail Recipes:
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Recipe Courtesy of Kentucky Tourism. Additional Information Courtesy of Wikipedia and is used by permission.
