Recipe: Bread Pudding with Bourbon Sauce (baked in ramekins)

Hi Pat,

I goofed, I looked for bread pudding instead of French Toast, but I'll leave this recipe up for anyone else that wants it. - Betsy

Bread Pudding with Bourbon Sauce

3 eggs
1 1/4 cup sugar
1 1/2 tsp nutmeg
1 1/2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 cup unsalted butter
2 1/4 cup milk
1/2 cup raisins
1/2 cup chopped pecans
5 cup stale French bread, cubed
1 chopped apple
2 eggs
2 cup confectioner's sugar
1/2 lb unsalted butter
1/4 cup bourbon whisky

With an electric mixer, beat eggs until frothy (about 3 minutes).

Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended.

In a saucepan, heat the butter and milk until the butter melts (but do not allow it to boil).

In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes.

Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan.

Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes.

Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.

To make bourbon sauce:
Combine the 2 eggs and confectioner's sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding. Source: unknown