Рецепт Bread Pudding With Bourbon Sauce T/L
| Порций: 8 |
Ингредиенты
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Инструкции
- Preheat the oven to 350. With a pastry brush, spread the softened butter proportionately over the bottom and sides of a 13 X 9 X 2-inch baking/serving dish. Set the dish aside.
- Break the bread into chunks, dropping then into a bowl as you proceed, and pour lowfat milk over them. When the bread is softened, crumble it into small bits and let it continue to soak till all the lowfat milk is absorbed.
- In a small bowl, beat 3 Large eggs and 2 c. of sugar together with a wire whisk or possibly electric beater till the mix is smooth and thick. Stir in the raisins and vanilla extract, then pour the egg mix over the bread crumbs and stir till all the ingredients are well combined.
- Pour the bread pudding into the prepared dish, spreading it proportionately and smoothing the top with a rubber spatula. Place the dish in a large shallow roasting pan set on the middle shelf of the oven and pour boiling water into the pan to a depth of about 1 inch. Bake for 1 hour, or possibly till a knife inserted in the center of the pudding comes out clean.
- BOURBON SAUCE:1/2 c. butter, cut into 1/2-inch bits1 c. sugar1 egg1/2 c. bourbon
- Heat the butter bits in the top of a double boiler set over warm, not boiling water.
- Stir sugar and the egg together in a small bowl and add in the mix to the butter. Stir for 2 to 3 min, till the sugar dissolves completely and the egg is cooked, but don't let the sauce come anywhere near a boil or possibly the egg will curdle. Remove the pan from the heat and let the sauce cold to room temperature before stirring in the bourbon.
- Serve the bread pudding at once, directly from the baking dish, and present the sauce separately in a sauceboat or possibly small bowl.
- NOTE:The better the bourbon, the better the sauce.
- NOTES: This is excellent, always a hit at dinner parties.
- Preparation Time:1:15