Bread Pudding with Bourbon Sauce
Prep Time: 45 minutes
1 pound French-style bread
3 1/4 cups milk
2 tsp. vanilla
3/4 cup granulated sugar
1/4 tsp. cinnamon
1/4 cup pecans
1/4 cup raisins (optional)
1 cup granulated sugar
6 Tbsp. butter, melted
1/2 cup buttermilk
1 Tbsp. bourbon
1/2 tsp. baking soda
1 Tbsp. white corn syrup
1 tsp. vanilla
Tear bread into medium pieces.
Add sugar and cinnamon.
Mix milk, lightly beaten eggs and vanilla.
Add to bread mixture. Place half of the mix in a casserole dish.
Layer pecans and raisins, if used. Top with the rest of the mix.
Bake at 350 degrees for 30 minutes.
To make sauce, combine all ingredients in a saucepan.
Bring to a boil for one minute.
Serve warm with warm bread pudding.
Anita Skogland is a certified expert in wines and spirits. She has developed and implemented university-level wine education programs, conducted private wine tastings and taught wine classes for professionals and consumers. She teaches “Essentials of