The Best Apple And Bourbon Bread Pudding Without Eggs The Bonnie Fig Whisk together custard. arrange bread in a 9 x 13 inch baking dish; pour custard over top. press gently down on the bread so that the cubes are evenly saturated in the milk and egg mixture. cover with aluminum foil or plastic wrap and rest for 30 minutes. bake the bread pudding in a 350°f oven for 50 55 minutes. Instructions. prior to serving, in a small saucepan over medium heat, whisk together the granulated sugar, whole milk, salted butter, bourbon, and vanilla. when it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily.
The Best Apple And Bourbon Bread Pudding Without Eggs Bake, uncovered, at 325°f for 1 hour or until firm. cool in pan at least 20 minutes before serving. spoon into individual serving bowls; serve with bourbon sauce. bourbon sauce: combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves. add egg, stirring briskly with a wire whisk until well blended. Cook for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. remove from the heat and immediately whisk in the brown sugar and bourbon whiskey. set on a wire rack to cool while you prep the other ingredients. prep your oven and pan. 1 cup raisins soaked in 1 4 cup kentucky bourbon whiskey if you leave out the raisins, just soak nuts in the bourbon. 2 eggs beaten. 1 2 cup evaporated milk. 1 cup pecans or walnuts. bourbon sauce. 1 cup sugar. 6 tablespoons melted butter. 1 2 cup buttermilk. 1 tablespoon bourbon or whatever amount is good for you. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and your cooled melted butter. fold in your cubed bread and stir to coat. transfer the bread mixture to a baking dish. you can use a 13.5 inch oval, an 11.5 inch square, or a 13 x 9 inch rectangular casserole dish.
Comments are closed.