8 ounces Raisins
4 fluid ounces Brandy
2 ounces Unsalted butter, melted
24 ounces White bread, day-old
2 quarts Heavy cream
6 Eggs
26 ounces Granulated sugar (1 lb. 10 oz.)
1 fluid ounce Vanilla extract
Bourbon Sauce, as needed
Servings: 20
1. Combine the raisins and brandy in a small saucepan. Heat just to a simmer, cover and set aside.
2. Use a portion of the butter to thoroughly coat a 2-inch- (5-centimeter-) deep hotel pan. Reserve the remaining butter.
3. Tear the bread into chunks and place in a large bowl. Pour the cream over the bread and set aside until soft.
4. Beat the eggs and sugar until smooth and thick. Add the vanilla, the remaining melted butter and the raisins and brandy.
5. Toss the egg mixture with the bread gently to blend. Pour into the hotel pan and bake at 350°F (180°C) until browned and almost set, approximately 45 minutes.
6. Serve warm with 1 to 1 1/2 fluid ounces (30-45 milliliters) of the Bourbon Sauce per portion.
Notes: Method: Baked Custard
Variation:
Chocolate Bread Pudding -- Omit the brandy, raisins and 2 ounces of melted butter. Melt 6 ounces of unsalted butter and 12 ounces of bittersweet chocolate together. Add the chocolate and butter to the egg mixture in step 4. Serve with Crème Anglaise.
4 fluid ounces Brandy
2 ounces Unsalted butter, melted
24 ounces White bread, day-old
2 quarts Heavy cream
6 Eggs
26 ounces Granulated sugar (1 lb. 10 oz.)
1 fluid ounce Vanilla extract
Bourbon Sauce, as needed
Servings: 20
1. Combine the raisins and brandy in a small saucepan. Heat just to a simmer, cover and set aside.
2. Use a portion of the butter to thoroughly coat a 2-inch- (5-centimeter-) deep hotel pan. Reserve the remaining butter.
3. Tear the bread into chunks and place in a large bowl. Pour the cream over the bread and set aside until soft.
4. Beat the eggs and sugar until smooth and thick. Add the vanilla, the remaining melted butter and the raisins and brandy.
5. Toss the egg mixture with the bread gently to blend. Pour into the hotel pan and bake at 350°F (180°C) until browned and almost set, approximately 45 minutes.
6. Serve warm with 1 to 1 1/2 fluid ounces (30-45 milliliters) of the Bourbon Sauce per portion.
Notes: Method: Baked Custard
Variation:
Chocolate Bread Pudding -- Omit the brandy, raisins and 2 ounces of melted butter. Melt 6 ounces of unsalted butter and 12 ounces of bittersweet chocolate together. Add the chocolate and butter to the egg mixture in step 4. Serve with Crème Anglaise.
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