01 May Kentucky Bourbon Bread Pudding for the Kentucky Derby!
Bread Pudding is an old fashioned dessert. It had humble beginnings in 13th century England. It was first known as a “poor man’s pudding” as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added. Today, there are many ways to make this wonderful dessert. While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots.
6 cold biscuits or 8 slices cold bread, crumbled, 1 cup hot water1 ¼ cups sugar1/4 cup butter melted1 teaspoon vanilla flavoring1 teaspoon nutmeg1/2 cup raisins2 eggs beaten1/2 cup evaporated milk1/2 cup pecans or walnuts Place whole biscuits or crumbled bread (can crumble biscuits, too) in greased or sprayed baking dish. Pour hot water over biscuits or bread and let soak for a few minutes. Mix remaining ingredients together and pour over biscuits. Sprinkle nuts of your choice on top. Bake at 350 degrees for 30 to 40 minutes until brown.BOURBON SAUCE1 cup sugar6 tablespoons melted butter1/2 cup buttermilk1 tablespoon bourbon or whatever amount is good for you. I use Woodford Reserve, made in Kentucky!½ teaspoon baking soda1 tablespoon white corn syrup1 teaspoon vanilla flavoringCombine all ingredients and boil for one minute. Serve over pudding.Pudding can be served hot or cold. Sauce will keep in refrigerator for several days. Sauce can be heated in microwave. THE RACE IS ON TO EAT THIS UP!!! Enjoy!
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