| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 dozen day old biscuits, finely crumbled
- 1 quart milk
- 3 eggs
- 2 cups sugar
- 2 1/4 tablespoons vanilla
- 1 1/2 ounces bourbon
- 3 tablespoons melted butter
- 4 ounces butter
- 1 cup sugar
- 1 egg slightly beaten
- 1 1/2 ounces bourbon
- 4 ounces pecans
Instructions
- Preheat the oven to 350 degrees F.
- Soak the bread in the milk for 10 minutes. Add the eggs, sugar, vanilla, and bourbon and stir well. Pour the melted butter in the bottom of a 13 by 9-inch baking pan. Pour the mixture in the pan and bake for about 40 minutes.
- For the sauce, cream the butter with sugar and cook the mixture in a double boiler until it is dissolved. Add the beaten egg and whip rapidly. Let the sauce cool and add the bourbon. Before serving, add the pecans. Serve the sauce warm over the bread pudding.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1205 |
| Total Fat | 57 g |
| Saturated Fat | 20 g |
| Carbohydrates | 151 g |
| Dietary Fiber | 4 g |
| Sugar | 85 g |
| Protein | 19 g |
| Cholesterol | 139 mg |
| Sodium | 965 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1205 |
| Total Fat | 57 g |
| Saturated Fat | 20 g |
| Carbohydrates | 151 g |
| Dietary Fiber | 4 g |
| Sugar | 85 g |
| Protein | 19 g |
| Cholesterol | 139 mg |
| Sodium | 965 mg |
Reviews
bUT I LEFT THE BOURBON OUT. FAMILY LOVED IT.
It seem so simple to melt butter and sugar but could not disolve the sugar completely, please understand we are not novices we own three restraurants. We tried douple boiling and every variation we could think of but we must be Missing something. Does anyone have any suggestions.
This was a very easy recipe with a great result. It was the second bread pudding recipe I attempted and it was so easy and delicious.