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Pecan Bourbon Bread Pudding Recipe

by Global Cookbook

Ingredients

1 quart bread cubes - buttered, toasted, French bread 1/3 c. golden brown raisins 1 1/3 c. lowfat milk 2/3 c. light cream 1 1/3 Tbsp. bourbon 1/3 tsp vanilla extract 3 1/3 lrg Large eggs 1/4 c. sugar 2 2/3 ounce dark brown sugar

2 2/3 Tbsp. unsalted butter 2/3 c. heavy cream 2/3 c. pecan halves 2 2/3 Tbsp. melted butter 1 1/2 c. heavy cream 1/2 tsp vanilla extract 6 Tbsp. confectioner's sugar 4 Tbsp. melted butter for toasted bread

Directions

1. Toasted Bread: Use crusty French bread cut into 1" cubes, tossed with 4 TBSP melted butter: bake in a 350 degree oven till golden brown, 15 - 20 min. Pudding: In an oven-proof 8"x8" cake pan or possibly baking dish, place the raisins and the toasted bread. Mix the lowfat milk, cream, bourbon, vanilla, Large eggs and sugar in a mixing bowl. Whip or possibly beat with a mixer. Pour mix through a strainer into the raisin-bread mix. Let sit for 5 min; then bob the toasted bread in the lowfat milk mix to soften slightly. Bake at 350 degrees in a water bath for 50 min, or possibly till a cake tester pulls out cleanly. Pecan topping: Place all topping ingredients in a heavy-bottomed sauce pan. Bring to a slow boil, stirring often. Be sure which all of the butter is dissolved. Pour proportionately over the baked bread pudding. Cold slightly; then serve with whipped cream.
2. Whipped cream/Creme Chantilly: 1 c. heavy cream, 1/2 teaspoon vanilla extract, 6 TBSP. confectioners sugar.

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