Recipe courtesy of Talbott Tavern

Bread Pudding

Name: Bread Pudding
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 1 dozen day old biscuits, finely crumbled; 1 quart milk; 3 eggs; 2 cups sugar; 2 1/4 tablespoons vanilla; 1 1/2 ounces bourbon; 3 tablespoons melted butter; 4 ounces butter; 1 cup sugar; 1 egg slightly beaten; 1 1/2 ounces bourbon; 4 ounces pecans

Getting reviews...

Level: Intermediate
Total: 1 hr

Prep: 10 min
Inactive: 10 min
Cook: 40 min

Yield: 8 servings

Save Recipe

Ingredients

1 dozen day old biscuits, finely crumbled

1 quart milk

3 eggs

2 cups sugar

2 1/4 tablespoons vanilla

1 1/2 ounces bourbon

3 tablespoons melted butter

Bourbon Sauce:

4 ounces butter

1 cup sugar

1 egg slightly beaten

1 1/2 ounces bourbon

4 ounces pecans

Directions

Preheat the oven to 350 degrees F.
Soak the bread in the milk for 10 minutes. Add the eggs, sugar, vanilla, and bourbon and stir well. Pour the melted butter in the bottom of a 13 by 9-inch baking pan. Pour the mixture in the pan and bake for about 40 minutes.
For the sauce, cream the butter with sugar and cook the mixture in a double boiler until it is dissolved. Add the beaten egg and whip rapidly. Let the sauce cool and add the bourbon. Before serving, add the pecans. Serve the sauce warm over the bread pudding.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Talbott Tavern, Bardstown, KY