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Big Daddy’s Bread Pudding
Bourbon Sauce
2 Cups Butter
3 Cups Cane Sugar
½ Cup Milk
3 Eggs
½ Cup Bourbon
Heat butter, sugar, & milk until dissolved, temper eggs off heat and add bourbon
Bread Pudding
12 Cups Heavy Cream
6 TBLS Butter
24 egg yolks
1 ½ cups cane sugar
2 tsp Cinnamon
1 ½ tsp nutmeg
1 ¼ cup Brown Sugar
4 TBLS Vanilla
½ cup bourbon
4 ea Chopped Pears
1 cup raisins
Melt butter in the cream on low heat. Mix egg yolks and spices in bowl, temper eggs into cream mixture and add bourbon. Fill 2” of full size pan with cut-up bread. Pour custard over bread and let soak for 5 minutes. Fold in pears and raisins, cover with foil and bake @ 275 for 90 minutes, remove foil and bake an additional 30 minutes or until golden brown. Let rest and serve warm with a little bourbon sauce drizzled over.