KEENELAND BREAD PUDDING AND BOURBON SAUCE
Entertaining with Bluegrass Winners Cookbook
Serves 16
Ingredients
• 1 tablespoon butter, softened
• 2 cups sugar
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 6 cups whole milk
• 8 large eggs, beaten
• 1 tablespoon vanilla
• 12 cups densely packed and cubed day-old French bread, crust removed
• 1 cup golden raisins
BOURBON SAUCE
• 1 pound unsalted butter
• 2 pounds powdered (confectioner's) sugar
• 1 cup bourbon
Directions
Preheat oven to 325°F.
Generously grease 3-quart ovenproof dish with softened butter.
In large bowl/ combine sugar, salt, and cinnamon. Whisk milk into dry ingredients until sugar is dissolved. Add eggs and vanilla, stirring well to incorporate all ingredients.
Soak bread in mixture for half-hour. Pour into buttered ovenproof dish. Sprinkle raisins on top and press into bread.
Bake at 325°F for 1 hour and 15 minutes or until firm to touch and golden-brown.
For sauce, soften butter to room temperature and add powdered sugar. Beat with electric mixer until combined.
Whip bourbon into mix until it achieves frosting consistency. Ladle sauce over hot bread pudding. Sauce will melt on its own.
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