Рецепт Bread Pudding with Bourbon Sauce
Bread Pudding with Bourbon Sauce
I recently purchased a set of dessert dishes from Napa Style catalog and this is one of the set. Isn’t it cute? and there are 5 more of differing patterns just like it, that I will showcase in the future, now on to the dessert from Cooking with Paula Deen…
Bread Pudding with Bourbon Sauce
- 1 (16 ounce) loaf French bread
- 3 cups sugar, divided
- 5 large eggs, lightly beaten
- 2 cups half and half
- 3 teaspoons vanilla extract, divided
- 1 cup firmly packed brown sugar
- 3/4 cup butter, softened and divided
- 1 1/2 cups pecan halves
- 1/3 cup bourbon
DIRECTIONS:
Preheat oven to 350 degrees. Tear bread into small pieces; arrange in bottom of a 13 x 9 inch baking dish. Cover loosely with a paper towel, and allow to stand at room temperature several hours or until bread is stale and dry.*
In a large bowl, combine 2 cups sugar, eggs, half and half and 2 teaspoons vanilla; pour over bread in baking dish. Press top of the mixture with the back of a spoon to make sure all bread is covered with egg mixture. Let stand for 20 minutes.
In a medium bowl, combine brown sugar, 1/4 cup butter, and pecans; sprinkle over top of bread mixture. Bake for 35 minutes or until knife inserted in the center comes out clean.
In a medium saucepan, whisk remaining 1 cup sugar and remaining 1/2 cup softened butter over medium heat. Cook, whisking constantly, 3 minutes. Remove from heat, and cool slightly. Add remaining 1 teaspoon vanilla, stirring until combined. Add bourbon, stirring until smooth. Pour over warm bread pudding.
*To speed up this process, put bread pieces on a baking sheet and bake at 300 degrees for 15 minutes.