Southern Bread Pudding with Hot Buttered Bourbon Sauce

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Dawn Bitz from Grasshaven Outdoor shows us how to make a Southern Bread Pudding with Hot Buttered Bourbon Sauce.

Southern Bread Pudding with Hot Buttered Bourbon Sauce



Bread Pudding

4-5 cups stale but not hard bread, cubed

4 large eggs

3 cups cream (half and half can be substituted)

¾ cup sugar

1 teaspoon vanilla

¾ teaspoon cinnamon

¼ teaspoon ground nutmeg

1/4 teaspoon salt



Preheat the oven to 350 degrees.  Spray oven baking dish with cooking spray.  Spread cubed bread into the dish.  In a large bowl, combine eggs, cream, sugar, vanilla, and cinnamon, nutmeg and salt.  Whisk together thoroughly.  Pour mixture over the bread cubes and let stand about 30 minutes so the bread can absorb the mixture.  Place baking dish into a water bath.  To make a water bath, place the baking dish into a larger water bath pan assuring the sides of the two do not touch.  Add a cooking rack or several towels into the bottom of the larger water bath pan so the baking dish is elevated.  Pour water into the water bath pan until it reaches 2/3 of the way up the side of the baking dish.  Cook the bread pudding 55-60 minutes or until an inserted knife comes out clean.


Hot Buttered Bourbon Sauce



1 cup firmly packed brown sugar

½ cup (1 stick) butter

2/3 cup heavy whipping cream

¼ cup high quality bourbon (like 4 Roses Bourbon)




Mix all ingredients in saucepan.  Over medium heat and while stirring constantly, heat mixture to boiling.  Boil a few minutes until slightly thickened.  Serve warm.  Store unused sauce in the refrigerator.

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