Bread pudding with bourbon sauce

 
                      BREAD PUDDING WITH BOURBON SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Eggs
    1 1/4   c            Sugar
    1 1/2   t            Nutmeg
    1 1/2   t            Vanilla extract
    1 1/2   t            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
    1                    Chopped apple
    2                    Eggs
    2       c            Icing sugar
      1/2   lb           Unsalted butter
      1/4   c            Bourbon whisky
 
   With an electric mixer, beat eggs until frothy (about 3 minutes).  Add
   sugar, nutmeg, vanilla and cinnamon, and beat until well blended.  In
   a sauce, heat the butter and milk until the butter melts (but do not
   allow it to boil).  In a large bowl, mix together raisins, pecans and
   bread cubes.  Combine the milk and egg mixtures, pour this over the
   bread and allow it to soak for 45 minutes.  Preheat oven to 350
   degrees F.  Lightly grease individual ramekins or a large loaf pan.
   Add the apple to the bread pudding, and spoon mixture into the baking
   container.  Place in oven immediately reduce heat 300 degrees F and
   bake for 40 minutes.  Increase heat to 425 degrees F and bake for
   another 15 minutes until nicely browned.  To make bourbon sauce,
   combine 2 eggs and icing sugar.  Melt butter in a double broiler,
   whisk in egg mixture and cook, stirring constantly, until sugar has
   melted and sauce has thickened slightly. Allow to cool, and add
   bourbon.  Serve over bread pudding.
  
 
 
                    - - - - - - - - - - - - - - - - - -