Bread Pudding with Bourbon Sauce From Laissez Bon Temps Class
4 cups bread cut into cubes
2 cups half and half
3/4 cup sugar
½ cup raisins, currants or cranberries
1 tsp vanilla
Mix eggs, half and half and sugar. Pour over bread. Add dried fruit of course. Allow to sit a minute. Place in a buttered dish. Bake at 350 until firm about 30 minutes.
4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups 1/2 and 1/2
3 TB alcohol of choice – bourbon, rum, brandy etc.
Mix all ingredients EXCEPT alcohol in a heavy bottomed pan.
Cook over medium heat stirring constantly. When mixture begins to thicken beat more vigorously.
Mix until thick. Pour over bread pudding or serve with.