|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 91g||33%|
|Dietary Fiber 2g||8%|
|Total Sugars 63g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The American South is known for its bread pudding. This wonderful bread pudding is served at the Beaumont Inn in Harrodsburg. Kentucky. The restaurant is located in the heart of what is known as Bourbon Country so it is only natural that the sauce served with this bread pudding is flavored with bourbon, an American whiskey produced mainly in the southern part of Kentucky.
Both the bread pudding and the bourbon sauce are served warm. The bread pudding bakes for 40 minutes but the sauce is boiled only briefly. Therefore it is best to start the sauce shortly before the bread pudding comes out of the oven, then it will all be ready at the same time for a delicious dessert or brunch.
Bread pudding was invented out of frugality to use up stale bread so if you have leftover French bread, by all means, use it. Keep in mind thought that the drier the bread, the longer it will take for it to absorb the liquid. When using dry bread, it is best to give it a couple of minutes to rehydrate after mixing it with the milk and eggs.
Adding raisins to the bread pudding is optional. Instead of raisins, you can also use dried cranberries. The amount of bourbon you add to the sauce depends on your personal taste. Start with the suggested tablespoon and taste it before adding more.
"This is a favorite at our Sunday Brunch." — Chef Nick Sundberg, Beaumont Inn, Harrodsburg, Kentucky
1 pound French bread
3 1/4 cups milk
3 large eggs
2 teaspoons vanilla extract
3/4 cup sugar
1/4 teaspoon cinnamon
1/4 to 1/2 cup pecans
1/4 to 1/2 cup raisins, optional
For the Bourbon Sauce:
Gather the ingredients.
Heat oven to 350 F. Butter a 2 1/2-quart baking dish.
Tear bread into medium pieces. Put bread in a large bowl and add granulated sugar and cinnamon.
Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Spoon half of the mixture into the baking dish.
Sprinkle with pecans and raisins, if using. Top with rest of mixture.
Bake for 40 to 45 minutes, or until lightly browned. Serve warm with bourbon sauce (below).
Gather the ingredients.
In a saucepan over medium heat, combine sugar with butter, buttermilk, bourbon, white corn syrup, and vanilla. Bring sauce mixture to a boil. Continue boiling for 1 minute.
If desired, strain sauce through a fine-mesh sieve.
Serve sauce warm drizzled over bread pudding.
Tips and Variations
Use dried cranberries instead of raisins, or make it with currants or chocolate chips. Replace the pecans with chopped walnuts.