Not Your Grandma’s Bread Pudding

Not Your Grandma’s Bread Pudding

from foodnetwork.com
145 min
1 servings

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Ingredients

  • Bread Pudding:
  • 4 cups heavy cream
  • 6 large eggs
  • 2 cup packed dark brown sugar
  • 1 1/2 cups raisins
  • 2 sticks (16 tablespoons) unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 cups plus 2 tablespoons granulated sugar
  • 2 loaves French bread, cut into 1-inch cubes (about 13 cups)
  • Nonstick cooking spray
  • Bourbon Sauce:
  • 2 cups confectioners' sugar
  • 1/3 cup bourbon
  • 3 tablespoons unsalted butter
  • 1 tablespoon whole milk
  • 1/2 teaspoon ground cinnamon

Directions

  1. 1

    For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.

  2. 2

    Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.

  3. 3

    Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.

  4. 4

    Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.