Receta KENTUCKY BREAD PUDDING WITH BOURBON SAUCE
Bread Pudding is an old fashioned dessert. It had humble beginnings in 13th century England. It was first known as a “poor man’s pudding” as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added. Today, there are many ways to make this wonderful dessert. While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots. This is my version. I have yet to serve this scrumptious bread pudding that I did not get raves and lots of requests for the recipe.
6 cold biscuits or 8 slices cold bread, crumbled (I usually use cold biscuits)
- 1 cup hot water
- 1 1/4 cups sugar
- 1/4 cup butter melted
- 1 teaspoon vanilla flavoring
- 1 teaspoon nutmeg
- 1/2 cup raisins
- 2 eggs beaten
- 1/2 cup evaporated milk
- 1/2 cup pecans or walnuts
- Place whole biscuits or crumbled bread (can crumble biscuits, too) in greased or sprayed baking dish. Pour hot water over biscuits or bread and let soak for a few minutes. Mix remaining ingredients together and pour over biscuits. Sprinkle nuts of your choice on top. Bake at 350 degrees for 30 to 40 minutes until brown.
- BOURBON SAUCE
- 1 cup sugar
- 6 tablespoons melted butter
- 1/2 cup buttermilk
- 1 tablespoon bourbon or whatever amount is good for you. I use Woodford Reserve, made in Kentucky!
- 1/2 teaspoon baking soda
- 1 tablespoon white corn syrup
- 1 teaspoon vanilla flavoring
Combine all ingredients and boil for one minute. Serve over pudding.
Pudding can be served hot or cold. Sauce will keep in refrigerator for several days. Sauce can be heated in microwave.
Enjoy!