Ingredients
- 1 3/4 loaf day-old French bread, crusts cut off and cubed
- 1/2 cup raisins
- 1 apple, peeled, cored and chopped
- 1 banana, diced
- 1/2 cup walnuts or pecans, optional
- 3 eggs
- 1 cup sugar
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1/2 teaspoon ground ginger
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 cup coffee
- Bourbon Sauce, recipe follows
Directions
Preheat oven to 350 degrees F.
In a large bowl, place the bread cubes, raisins, apple, banana, and nuts (if using) and toss to combine.
In a medium bowl with a whisk, combine the eggs, sugar, spices, vanilla, milk, and coffee. Pour the egg mixture over the bread cube mixture and let sit 15 minutes. Pour into a 2-inch deep greased baking pan and bake for 45 minutes.
To serve, pour the Bourbon Sauce over the bread pudding. For individual servings, place large spoonfuls of the bread pudding into ovenproof dessert dishes and ladle the sauce over liberally. Place bread pudding under the broiler and broil until bubbly and caramelized.
Bourbon Sauce:
- 16 tablespoons butter
- 2 cups sugar
- 2 eggs
- 2 cups bourbon
In a mixer with a whip attachment, cream the butter and sugar together then mix in the eggs well. Transfer this to a double boiler and begin to heat it over very low heat. Stir with a wooden spoon until it is loose enough to fall from the spoon. Add the bourbon and stir in. Place the mixture in a heavy saucepan and cook it at a very, very, very low temperature for 2 hours. This maybe more sauce than you will need, but it tastes best cooked in this size.
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By ivemisplacedmys...
Lexington, KY
on May 01, 2010
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Followed the recipe (replaced sugar with Splenda, used Woodford reserve (I'm a KY girl, best bread pudding EVER!!!! The sauce requires babysitting, but so worth it.
By jabberwocky360_...
Richardson, TX
on January 05, 2008
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This recipe is misleading because it only calls for a 45 minute cook time, yet when you get down to the sauce you find out you have to cook it for 2 hours. I tried to expedite the process but he sauce came out more like melted wax. I am sure a sauce like that cannot be rushed but it should be in the cook time as 2 hours. We ending up saving the sauce by using more butter and bourbon but at the point the alcohol was so strong that it was hard to finish serving. The actually bread pudding part is great I wouldu just recommend another type of sauce.
By jndary_2899643
Firestone, CO
on February 27, 2007
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I really like it because there aren't any ingredients that I don't keep in the house so anytime I have left over bread (or donuts I can make this without a trip to the store. We use day old donuts (jelly filled - YUM!! and cook in a large shallow pan to get crispy in every bite. We also cook the alcohol down before adding the butter.
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