In celebration on National Bourbon Heritage Month, try my Bread Pudding with Bourbon Sauce. Bread Pudding was way for housewives to use old bread. French bread is typical because of the French influence in New Orleans. You can also find this recipe and more in the Capital Cooking Cookbook.
1 lb French bread
2 C milk
2C heavy cream
3 eggs, lightly beaten
2 C sugar
2 T vanilla
1t ground cinnamon
½ C pecans
Preheat oven to 375. Tear bread into 1-inch pieces and put them into a large bowl. Add milk and cream and let bread soak until saturated, maybe 30 minutes. Then add sugar and eggs to bowl. Stir in vanilla and cinnamon and pecans. Butter a 13x 9 baking dish. Pour mixture into a prepared baking dish and bake for 1 hour.
2 C milk
2C heavy cream
3 eggs, lightly beaten
2 C sugar
2 T vanilla
1t ground cinnamon
½ C pecans
Preheat oven to 375. Tear bread into 1-inch pieces and put them into a large bowl. Add milk and cream and let bread soak until saturated, maybe 30 minutes. Then add sugar and eggs to bowl. Stir in vanilla and cinnamon and pecans. Butter a 13x 9 baking dish. Pour mixture into a prepared baking dish and bake for 1 hour.
Sauce:
2 quarts heavy cream
1C sugar
2T vanilla
¼ C bourbon
2 quarts heavy cream
1C sugar
2T vanilla
¼ C bourbon
Bourbon sauce: Combine all ingredients in a heavy sauce pan. Cook until reduced by half. Strain and refrigerate. Serve bread pudding with sauce.
Photo by Shauna Alexander
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