PECAN BREAD PUDDING WITH BOURBON SAUCE

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories :

3 eggs
1 1/2 cups sugar
2 tablespoons brown sugar
1/2 teaspoon nutmeg
2 3/4 cups whipping cream
1/4 cup butter — melted
1/2 cup pecans
1/2 cup raisins
4 cups Texas Toast (crust removed and cubed)

Combine the 3 eggs, sugars, nutmeg, whipping cream, butter, pecans and raisins. Place bread in a 6 x 10 loaf pan and pour the egg, sugar, whipping cream mixture over the bread. Bake, covered, at 375 degrees for 20 minutes then remove the covering and cook another 30 minutes. Cool. For the sauce, whisk together in a heavy pan, the sugars, flour, egg, butter and whipping cream. Over a medium heat, cook, stirring constantly, until mixture has thickened. Add bourbon to sauce and mix well. To serve, slice the Bread Pudding and serve with 2 or 3 tablespoons of the Bourbon Sauce.


Per Serving (excluding unknown items): 587 Calories; 43g Fat (63.3% calories from fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber; 207mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 8 Fat; 2 1/2 Other Carbohydrates.

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