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Ingredients
- 2/3 c. Bourbon
- 4 c. Lowfat milk
- 1 1/4 c. Sugar
- 5 lrg Large eggs
- 1 1/2 tsp Vanilla extract
- 18 c. Loosely packed cubes of stale bread, crusts removed
- 3/4 c. Golden brown raisins
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg Butter
- 3 Tbsp. Unsalted butter
- 1 tsp Vanilla extract
- 1/2 c. Confectioners' sugar
- 1/2 c. Bourbon
Directions
- Preheat oven to 350(F. Whisk together the bourbon, lowfat milk, sugar, Large eggs, and vanilla. Pour mix into a bowl over the cubes of bread and allow bread to soak for 30 min. (If mix is too dry, add in a little more lowfat milk.) Transfer soaked bread mix to a buttered 8 by 8 dish. Sprinkle with raisins, cinnamon, and nutmeg and bake for 1 hour, or possibly till golden brown, puffed up, and crusty on top. Allow pudding to cold to room temperature.
- For the Bourbon Sauce:Heat the butter, vanilla, and confectioners' sugar in a saucepan over medium-low heat. When butter is melted and sugar is dissolved, remove from heat and add in bourbon. Serve sauce hot over bread pudding.
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