Bourbon Bread Pudding With Ice Cream And Caramel Sauce For Casual

Bourbon Bread Pudding With Ice Cream And Caramel Sauce For Casual 2. once raisins have soaked, place bread cubes in 13 x 9 x 2 inch baking pan and sprinkle raisins over the top of the bread cubes. whisk eggs, whipping cream, milk, sugar, bourbon and vanilla extract in large bowl to blend. pour over bread cubes and raisins. let stand 30 minutes, occasionally pressing bread into custard mixture. Bourbon caramel sauce. mix sugar, cinnamon, and salt together in small bowl. melt butter in saucepan over medium low heat. add sugar mixture, cream, and bourbon to saucepan, stirring continually. cook, stirring often, until thickened, about 5 8 minutes. pour sauce over bread pudding and let cool for 5 10 minutes. serve.

Bourbon Bread Pudding With Caramel Sauce вђ The Comfort Of Cooking Spoon into the pan. in a bowl, whisk together half and half, milk, sugar, eggs, yolks, vanilla, and salt. pour over bread. let sit at least 30 minutes. meanwhile, preheat the oven to 350°f. drizzle the bread pudding with the remaining 2 tablespoons of melted butter; sprinkle with the brown sugar. Directions: for the bread pudding: place the cubed challah in a lightly greased 8x8 inch or 9x9 inch square baking pan and set aside. in a large mixing bowl add the sugar, eggs, and egg yolks, and whisk well till pale yellow. add the milk, cream, vanilla extract, almond extract, bourbon, and whole vanilla bean scraped (seeds only). Preheat the oven to 450°f. rip the bread into 1 inch chunks. arrange the bread in a single layer on a baking sheet. bake until crispy brown, about 12 minutes, turning pieces halfway through and rotating the baking sheet from front to back. remove from oven and let the bread cool completely. Directions. preheat the oven to 350ºf and grease a 6 cup (9 1 4 by 5 1 4 by 2 3 4 inch) loaf pan with the butter. whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. add the half and half and mix well. add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally.