Vanilla-Bourbon Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The liquor flavor in the sauce is robust; reduce the amount if you prefer a subtler effect. For best results, use day-old bread. Ingredients:
1 1/2 cups 1% low-fat milk |
3/4 cup packed dark brown sugar |
1/2 cup golden raisins |
1/4 cup bourbon |
1 tablespoon vanilla extract |
1/4 teaspoon ground nutmeg |
2 large eggs |
1 large egg white |
1 (12-ounce) can evaporated fat-free milk |
8 cups (1-inch) cubed white bread (about 12 slices) |
cooking spray |
1/3 cup granulated sugar |
2 tablespoons butter |
1 cup 1% low-fat milk |
1 tablespoon cornstarch |
2 tablespoons bourbon |
Directions:
1. To prepare pudding, combine first 9 ingredients in a large bowl, stirring with a whisk. Add bread; toss gently to combine. Cover and chill for 1 hour.
2. Preheat oven to 350°.
3. Spoon bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 50 minutes or until set.
4. To prepare sauce, combine 1/3 cup granulated sugar and butter in a medium saucepan over medium heat. Combine 1 cup milk and cornstarch in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil. Cook 4 minutes or until thick, stirring constantly. Reduce heat to medium-low; stir in 2 tablespoons bourbon. Cook 2 minutes; serve over pudding.
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