3 ea eggs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| ½ | Chopped pecans | |
| 1¼ | Sugar | |
| 5 | Stale french bread cubed | |
| 1½ | pint | Nutmeg |
| 1 | Chopped apple | |
| 1½ | pint | Vanilla extract |
| 2 | Eggs | |
| 1½ | pint | Ground cinnamon |
| 2 | Icing sugar | |
| ¼ | Unsalted butter | |
| ½ | pounds | Unsalted butter |
| 2¼ | Milk | |
| ¼ | Bourbon whisky | |
| ½ | Raisins | |
Directions
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 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F 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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