Zingy Bread Pudding With Bourbon Sauce

Zingy Bread Pudding With Bourbon Sauce

Zingy sweet homemade bread pudding dessert topped with a Bourbon Sauce flavored with our ALAGA Cane Syrup.

Equipment

  • Electric mixer
  • Mixing Bowl
  • Saucepan
  • Large Bowl
  • Double Boiler

Ingredients
  

Bread Pudding

  • 3 eggs
  • 1 1/4 c. sugar
  • 1 1/2 tsp. nutmeg
  • 1 5/8 tsp. vanilla extract
  • 1 1/2 tsp. ground cinnamon
  • 1/4 c. unsalted butter
  • 2 1/4 c. milk
  • 1/2 c. raisins
  • 1/2 c. chopped pecans
  • 5 c. stale French Bread (cubed)

Bourbon Sauce

  • 2 eggs
  • 2 c. confectioner's sugar
  • 1/2 lb. unsalted butter
  • 1/4 c. bourbon whiskey
  • 1/4 c. ALAGA Cane Syrup

Instructions
 

Bread Pudding

  • Using an electric mixer, beat eggs until frothy.
  • Add sugar, nutmeg, vanilla and cinnamon, beat until well blended.
  • In a saucepan, heat the butter and milk until the butter melts (do not boil).
  • In a large bowl, mix raisins, pecans and bread cubes.
  • Combine the milk and egg mixtures.
  • Pour over the bread and allow it to soak for 45 minutes.
  • Preheat the oven to 350 degrees.
  • Lightly grease individual ramekins or a large loaf pan.
  • Spoon mixture into the baking container.
  • Place in oven.
  • Immediately reduce heat to 300 degrees and bake for 40 minutes.
  • Increase heat to 425 degrees and bake for 15 minutes more, until nicely browned.
  • Serve warm with bourbon sauce, or the sauce of your choice.

Bourbon Sauce

  • Combine eggs, confectioner's sugar and ALAGA Cane Syrup.
  • Melt butter in a double boiler.
  • Whisk in egg mixture and cook, stirring constantly, until the sugar has melted and sauce has thickened slightly.
  • Allow to cool; add bourbon.
  • Serve over bread pudding.
Keyword Alaga Cane Syrup
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