Betty's Keeneland Bread Pudding & Bourbon Sauce
Betty pays tribute to historic Keeneland Race Track (in Lexington, KY) during their spring meet by making their famous Bread Pudding & Bourbon Sauce recipe. It is a traditional dish at Keeneland and also in KY. You can leave the Bourbon in or omit it--either way it's great! Below is 1/4 of Keeneland's recipe:
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Keeneland Bread Pudding & Bourbon Sauce
Bread Pudding:
1/2 cup sugar
2 cups milk
2 well-beaten eggs
1/2 teaspoon vanilla extract
2 to 3 cups cubed white bread
1/4 cup golden raisins
1/4 teaspoon cinnamon
In a large bowl, whisk sugar into milk until dissolved. Add beaten eggs and vanilla extract. Soak bread cubes in liquid mixture for several hours or overnight (in the refrigerator) until bread is saturated. Pour into a greased baking dish. Sprinkle with raisins and cinnamon. Use a spoon (or something similar) to press the raisins and cinnamon into the top layer of the bread mixture. Bake at 250 degrees for 1 hour, or until firm to the touch and golden brown. Let cool to room temperature before spooning out and topping with Bourbon Sauce.
Bourbon Sauce:
1/2 stick softened butter
1/2 cup powdered sugar
1/2 tablespoon to 1 1/2 tablespoons Bourbon whiskey
Soften butter to room temperature and mix powdered sugar into the butter with an electric mixer until smooth. Add Bourbon to taste; stir in completely until it achieves frosting consistency. Spoon over warm bread pudding. Serve. Enjoy!
Here is a link to Keeneland's official recipe:
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New Orleans Bread Pudding with Caramel Rum sauce
New Orleans native Charlie Andrews demonstrates how to make New Orleans bread pudding with a Caramel Rum sauce. This recipe calls for 12 servings of bread pudding. Not only it is perfect for holidays or just about any other occasion, but it is absolutely delicious. Hope you all will give this classic dessert a try.
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Whiskey Bread Pudding Recipe
White bread of your choice
Brown sugar
White sugar
Cinnamon
Nutmeg, optional
Salt
Butter
Eggs
Heavy cream or Half & Half
Vanilla
Confectioners sugar
Whiskey
Preheat oven to 350'F and bake for 40-50 mins or until top layer is golden brown and allow to cool
DRUNKEN RAISIN BREAD PUDDING WITH WHISKEY CREAM SAUCE
DRUNKEN RAISIN BREAD PUDDING WITH WHISKEY CREAM SAUCE
Makes one 9x13 pan
1 loaf of french or italian bread, torn (about 6 cups of bread)
⅔ cup golden raisins
2-3 Tbs bourbon
1 Tbs unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 ¾ cups brown sugar
4 ½ teaspoons good vanilla
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Preheat oven to 250F. Place torn bread on a baking sheet in the oven for about 15 minutes to dry so the bread won’t become soggy when it soaks. While the bread bakes, heat the raisins and 3 Tbs bourbon in the microwave for about 30 seconds; remove and allow raisins to soak. Remove the bread from the oven, and turn oven to 350F. Place bread in a very large bowl. Grease the bottom and sides of a 9x13 casserole or a 3qt baker with butter. Set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl preferably with a pour spout. Whisk to mix and pour the cream mixture over the bread. Stir to combine. Allow the mixture to sit at room temperature for 20 minutes or so.
Transfer the bread mixture to the buttered casserole dish. Place the casserole dish inside a larger pan and fill half-way up the sides with the hottest tap water available. Cover loosely with foil, tenting so as not to touch the top of the bread pudding. Cut a few slits in the top of the foil to allow steam to escape. Bake 45 minutes covered, then remove foil and bake another 30-45 minutes more until the bread pudding poofs up. Carefully remove from the oven, remove the pan from the water bath, and allow to cool. Serve warm or at room temperature. While it’s cooling, make the sauce.
WHISKEY CREAM SAUCE
2 cups heavy cream
½ cup whole milk
½ cup granulated white sugar
2 Tbs cornstarch
¼-½ cup bourbon or whiskey of your choice
Pinch salt
2 Tbs unsalted butter
In a 1 qt saucepan over medium heat, combine the milk, sugar, and cream. Place the cornstarch and ¼ cup of bourbon in a small mixing bowl and whisk to blend, making a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook 5 minutes, stirring occasionally. Remove the sauce from the heat, add the salt and stir in the butter. Taste and add more bourbon if you’re brave enough. Store sauce and bread pudding separately and covered in the refrigerator.
New Orleans Bread Pudding with Bourbon Sauce Recipe
This old fashioned Southern dessert is simple to make and is perfect for Mardi Gras! An easy custard, raisins, and cinnamon add lots of flavor, and you’ll love every drop of the creamy bourbon sauce poured on top.
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???? INGREDIENTS
For the Bread Pudding
1/2 cup raisins (85g)
1/2 cup golden raisins (85g)
1/4 cup bourbon whiskey (60 ml)
2 cups whole milk (480 ml)
1 1/4 cup granulated sugar (250g)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
8 cups French bread, cubed (225g)
For the Bourbon Sauce
1 cup heavy cream (240 ml)
1 cup whole milk (240 ml)
2 teaspoons vanilla extract
1/3 cup granulated sugar (66g)
Pinch of salt
5 teaspoons cornstarch (16g)
3 tablespoons bourbon whiskey (45 ml)
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