Recipe courtesy of Terri Kurlan
Southern Style Christmas Bread Pudding with Bourbon Sauce
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 931
- Total Fat
- 40
- Saturated Fat
- 22
- Carbohydrates
- 117
- Dietary Fiber
- 6
- Sugar
- 55
- Protein
- 16
- Cholesterol
- 230
- Sodium
- 557
- Total: 3 hr
- Prep: 1 hr 15 min
- Cook: 1 hr 45 min
Ingredients
2 loaves Raisin Cinnamon Bread
8 eggs plus 2 egg whites
2 cups milk
2 cups heavy cream
1 cup sugar or vanilla sugar
2 tablespoon Madagascar vanilla
2 tablespoons Grand Marnier
1 tablespoon cinnamon
1 lemon juiced and zested
1 cup dried cherries and raisins
1/4 cup melted butter, for baking dish
For topping:
2 cups bread crumbs from crusts
Bourbon sauce, recipe follows
1/2 cup brown sugar
1/2 stick cold butter, cut into cubes
BOURBON SAUCE:
2 egg yolks
1 stick butter
1 cup dark brown sugar
1 tablespoon vanilla
1 cup bourbon
Directions
- Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
BOURBON SAUCE:
- Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.