Makes 8 servings
|1/2||(1-pound) loaf day-old* French or Italian bread|
|2/3||cup granulated sugar|
|1/3||cup packed brown sugar|
|3/4||teaspoon ground cinnamon|
|1/4||teaspoon ground nutmeg|
|Southern Whiskey Sauce|
*For best results, bread should be slightly stale. Cut fresh bread into 1/2-inch-thick slices; place on tray or a baking sheet. Let stand at room temperature 30 to 60 minutes or until slightly dry.
- Preheat oven to 350°F. Butter 12X8-inch baking dish. Cut bread into 1/2-inch slices; cut slices into 1/2-inch cubes to measure 8 cups. Place cubes into prepared baking dish.
- Combine sugars, cinnamon and nutmeg in large bowl. Beat eggs in medium bowl until frothy; stir in milk and vanilla until blended. Add egg mixture to sugar mixture; stir until well blended. Sprinkle raisins over bread cubes. Pour egg mixture over bread cubes. Push bread into liquid to moisten each piece. Let stand 5 minutes.
- Bake 45 to 50 minutes or until set and knife inserted in center comes out clean.
- Prepare Southern Whiskey Sauce. Serve warm sauce over warm bread pudding.
Southern Whiskey Sauce
Combine 3/4 cup sugar and 2 teaspoons cornstarch in medium saucepan. Stir in 3/4 cup half-and-half or whipping cream; cook and stir over medium-low heat until thick and bubbly. Cook 1 minute more; remove from heat. Carefully stir in 2 tablespoons bourbon whiskey, 1/8 teaspoon ground cinnamon and dash of salt. Cool slightly. Store covered in refrigerator up to two days.
|Serving Size:||1/8 of recipe|
|Calories from Fat||18 %|
|Total Fat||9 g|
|Saturated Fat||4 g|
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