Classic Bread Butter Pudding with Bourbon Sauce
Recipe for classic bread butter pudding with a little variation. Served with a Bourbon whiskey sauce. This is a light dessert that can be served warm or cold.
| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time | Passive Time |
| 45minutes | 30minutes |
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Ingredients
Bourbon Sauce
- 4tablespoons Bourbon Whiskey
- 1tablespoon Orange Liquor( optional)
- 1/2cup butter
- 1cup brown sugar
- 2tablespoons Fresh Cream
Instructions
- Use half the butter to lightly butter the bread.
- Cut the bread into small squares and place them buttered side up in a greased baking dish.
- Put the raisins and chocolate chip in between the bread pieces.
- Heat the milk along with the rest of the butter. Do not boil, just heat till you see bubbles on the edges
- Beat the egg lightly along with sugar till it is pale in colour
- Pour the milk and continue beating till the egg and milk are mixed well. Add vanilla extract and orange liquor and mix.
- Pour the mixture over the bread in the baking dish and let it sit for 30 minutes.
- In a grinder pulse walnuts, brown sugar, nutmeg & cinnamon powder and evenly sprinkle on the soaked bread.
- Pre heat oven at 170 degrees and bake the pudding for 40 minutes or till a toothpick comes out clean.
- For sauce heat all the ingredients in a pan, till the sugar is dissolved.
- You can prepare the pudding before hand and heat it again at the time of serving. Can serve cold too.
- For serving take out the pudding in a plate and put 2 tablespoon or more sauce.
Recipe Notes
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