Ingredients Jump to Instructions ↓

  1. 3 Eggs

  2. 1 1/2 teaspoons 7 1/2ml Nutmeg

  3. 1 1/2 teaspoons 7 1/2ml Ground cinnamon

  4. 2 1/4 cups 533ml Milk

  5. 1/2 cup 73g / 2.6oz Chopped pecans

  6. 1 Chopped apple

  7. 2 cups 396g / 13oz Icing sugar

  8. 1/4 cup 59ml Bourbon whisky

  9. 1 1/4 cups 247g / 8.7oz Sugar

  10. 1 1/2 teaspoons 7 1/2ml Vanilla extract

  11. 1/4 cup 49g / 1.7oz Unsalted butter

  12. 1/2 cup 80g / 2.8oz Raisins

  13. 5 cups 1185ml Stale French bread cubed

  14. 2 Eggs

  15. 1/2 lb 227g / 8oz Unsalted butter

Instructions Jump to Ingredients ↑

  1. 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 F. Lightly grease individual ramekins or a large loaf pan.

  2. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 F and bake for 40 minutes. Increase heat to 425F 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.


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