- Bourbon Sauce
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 egg
- 1 cup Kentucky bourbon whiskey
- 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
- 1 qt milk
- 3 eggs, lightly beaten
- 2 cups sugar
- 2 Tbsp vanilla
- 1 cup raisins (soaked overnight in 1/4 cup bourbon)
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 Tbsp unsalted butter, melted
- In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
- Whisk in bourbon to taste.
- Remove from heat.
- Whisk before serving.
The sauce should be soft, creamy, and smooth.
- Preheat oven to 350°F.
- Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
- Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.