BREAD PUDDING W/BOURBON SAUCE

Hello Everyone!!

In today’s video I will be sharing with you another traditional “Bajan” recipe Bread And Butter Pudding and I believe that this was made around the holidays especially for Christmas; we usually have it with some vanilla ice-cream but I will be making it this time with a Bourbon Sauce. I hope that you will give it a try and let me know what you think in the comments down below, I look forward to chatting with you there, thanks so much for your support and for watching.
#Bajanbreadandbutterpudding #Everythingpaulette #Awesomesauce #Bourbonsauce

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RECIPE

18 SLICES (OR 1 LOAF) WHITE BREAD SPREAD WITH SOFTENED MARGARINE
1/2 CUP ORGANIC RAW CANE SUGAR
4 LARGE EGGS (OR 5 MEDIUM)
1/2-1 TBSPN VANILLA EXTRACT
3 1/2 CUPS WHOLE (OR EVAPORATED MILK)
1/4 TSPN FRESHLY GRATED NUTMEG (TO TASTE)
1 TSPN GROUND CINNAMON (TO TASTE)

1/2 CUP GOLDEN RAISINS (SOAKED IN WARM WATER)
1/4 CUP MIXED PEEL (OPTIONAL)


P.S.

*PLACE THE SLICE BREAD IN A PAN, COVER WITH A TEA TOWEL AND LET THE BREAD SIT ON THE COUNTERTOP OVERNIGHT.*


BUTTER THE BREAD PLACING ONE ON TOP OF THE OTHER, TRIM THE CRUST AND CUT IN TRIANGLE SHAPES.

PLACE IN A GREASED BAKING DISH IN TWO LAYERS

ADD HALF OF THE RAISINS AFTER FIRST LAYER TO MAKE SURE EVEN DISTRIBUTION.

AND REPEAT THE PROCESS.



TO MAKE CUSTARD

BEAT THE EGGS.

ADD THE MILK AND REMAINING INGREDIENTS AND WHISK UNTIL WELL COMBINED.

POUR THE CUSTARD OVER THE BREAD.

SET ASIDE TO LET THE BREAD SOAK UP THE CUSTARD

PREHEAT OVEN AT 350º

BAKE FOR APPROXIMATELY 50-60 MINUTES AND MIXTURE IS SET AND IS LIGHTLY BROWN.


BOURBON SAUCE

1 LARGE EGG
1 CUP OF WHOLE MILK
1/4 CUP ORGANIC RAW CANE SUGAR
1 TSPN PURE VANILLA EXTRACT
1/4 TSPN FRESHLY GRATED NUTMEG
1/8 TSPN GROUND CINNAMON
1 1/2 TBSPN BOURBON (OPTIONAL)

WHISK IN A SAUCEPAN UNDER LOW HEAT STIRRING CONSTANTLY UNTIL THE MIXTURE COATS THE BACK OF A SPOON.


SERVE WITH BOURBON SAUCE OR WITH VANILLA ICE CREAM