BREAD PUDDING WITH WARM BOURBON SAUCE Recipe

Directions:

PUDDING:

Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.

Preheat oven to 375F. Place bread pudding (8-inch square baking dish) in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

Makes 6 servings.

BOURBON SAUCE:

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

Makes about 1/2 cup.

Source: Bon Appitit