Page 271 - Harrington Family Recipes

Bread Pudding with Warm Bourbon Sauce

Recipe By :Bon Appetit, September 1999
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 slice raisin bread -- day old
1/2 cup pecans -- toasted, chopped
4 large eggs
1 cup 1% low-fat milk
1 cup half-and-half, fat free
1/4 cup sugar
1 teaspoon vanilla extract
1 Pinch salt
Bourbon Sauce

Butter 8-inch square baking dish. Cut Raisin Bread into 1/2-inch pieces
(should be about 4 cups). Place bread and pecans in prepared dish. Whisk
next 6 ingredients in medium bowl. Pour milk mixture over bread and let
stand 5 minutes. Push down bread into custard. Refrigerate 2 hours,
pushing bread into custard occasionally. Preheat oven to 375ø F. Place
bread pudding in large metal baking pan. Add enough boiling water to
baking pan to come 1 inch up sides of dish with bread pudding. Bake until
pudding is puffed and golden brown on top, approximately 50 minutes.
Remove dish with bread pudding from water and cool slightly. Cut into
squares. Serve bread pudding warm with sauce.

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Per Serving (excluding unknown items): 300 Calories; 13g Fat (40.0%
calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber; 109mg
Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

NOTES : This signature dessert from New Orleans is a classic
Creole dish.

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