Follow by Email

Tuesday, December 24, 2013

Great Pudding for Christmas or New Year !!

Recipe compliments of JeanPatterson.com, home of Cooking Outside the Pizza Box

New Orleans Bread Pudding with Bourbon Sauce
Raisin-studded bread pudding and buttery, bourbon-spiked sauce combine in this time-honored dessert.
Pudding:
1/4 cup raisins
2 tablespoons bourbon
1 1/4 cups 2% reduced-fat milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
3 large eggs, lightly beaten
4 1/2 cups (1/2 inch) cubed French bread (about 8 ounces)
Cooking spray

Sauce:
1/2 cup sugar
1/4 cup light-colored corn syrup
1/4 cup butter
1/4 cup bourbon
1. To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
2. Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
3. Preheat oven to 350 degrees.
4. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
5. To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce. Yield: 9 servings.
Calories: 309 (24% from fat); Fat 8.2 g (sat 4.3g, mono 2.7g, poly 0.6g); Protein 5.6g; Carb 47.6g; Fiber 1g; Chol 87mg; Iron 1.1mg; Sodium 272mg; Calc 74mg
"Warm Desserts for Cold Nights"Article by Jean Patterson
Copyright 2002 by Cooking Light.
Originally published in Cooking Light, November 2002.

No comments: