Yield: 10 servings
Measure | Ingredient |
---|---|
1 \N | 12-oz loaf day old French bread with crust, cut into 3/4-inch pieces |
4 cups | Milk |
2 cups | Sugar |
3 larges | Eggs |
½ cup | Raisins |
2 tablespoons | Vanilla extract |
½ cup | (1 stick) unsalted butter |
1 cup | Sugar |
1 large | Egg |
¼ cup | Bourbon |
\N \N | Powdered sugar |
PUDDING
SAUCE
FOR PUDDING: Preheat oven to 350'F. Generously butter 13x9x2-inch glass; baking dish. Place French bread in large bowl. Pour 4 C milk over bread. Using knife and fork, break bread into smaller pieces.
Let stand until all milk is absorbed, about 20 minutes.
Whisk 2 C sugar and 3 eggs in medium bowl until thick. Stir in ½ C raisins and 2 T vanilla extract. Add to bread mixture and stir until combined. Pour mixture into prepared dish, spreading evenly. Bake until pudding is set, about 1 hour. Transfer to rack and cool.
FOR SAUCE: Melt butter in heavy small saucepan over medium heat. Mix 1 C sugar and egg in medium bowl. Gradually pour in melted butter, whisking until blended. Return mixture to saucepan. Stir over low heat until mixture thickens, about 2 minutes (do not boil). Add bourbon; continue cooking until sugar dissolves and mixture thickens slightly, stirring constantly, about 3 minutes (do not boil).
Sift powdered sugar over pudding and cut into squares. Ladle sauce onto plates. Place pudding on sauce.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>