Rule #2: Everything's Better With Bourbon.
Well, maybe not everything. But certainly this bread pudding recipe, which comes from The Beaumont Inn, near Harrodsburg, Kentucky. It become our favorite:
Bread Pudding With Bourbon Sauce
1 lb breat
3 1/4 cups milk
3 eggs
2 tsp vanilla
3/4 cup sugar
1/4 tsp cinnamon
1/4 cup pecans, broken
1/4 cup raisins
Bourbon sauce
Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla and add to bread mixture. Let sit for awhile so bread absorbs milk mixture
Put 1/2 of mixture in a casserole or baking dish. Layer pecans and rasins. Top with rest of mixture. Bake at 350F for 30 minutes or until lightly browned. Serve warm with Bourbon Sauce
Bourbon Sauce
1 cup sugar
6 tbls butter, melted
1/2 cup buttermilk
1 tbls (or more) bourbon
1/2 tsp baking soda
1 rtbls white corn syrup
1 tsp vanilla
Mix all ingredients together in a saucepan. Bring to a boil and cook 1 minute. Serve warm.
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