Jennivine’s Bread Pudding
Bourbon Creme Anglaise
9 egg yolks
1 1/2 cups sugar
2 teaspoons vanilla
3 cups milk
4 tablespoons bourbon
In bowl, whisk yolks, sugar, and vanilla together until creamy. Gently heat milk in saucepan, bringing to simmer; pour over yolk mixture. Immediately put bowl over pot of boiling water, stirring continuously until sauce coats the back of spoon; do not boil. Add bourbon.
Pudding
3 loaves French bread
12 ounces (about 2 1/2 cups) raisins
1 1/2 cups sugar
3 tablespoons cinnamon
1 1/2 (3 sticks) butter, melted
12 eggs
6 cups milk
Preheat oven to 450 degrees. Slice bread thinly. Place 1 layer in 11-by-14-inch baking dish, and sprinkle with portion of raisins, sugar, cinnamon, and butter. Repeat layering of bread and toppings until ingredients are used up.
Beat eggs together in bowl. Scald milk in saucepan, add to eggs, and continue beating for a few seconds. Pour over bread. Cover with foil, and bake at 450 degrees for 45 minutes.
To serve, cut into squares, place in individual dishes, and spoon 3 or 4 tablespoons bourbon crème anglaise over each.
Originally featured in “Set to Fete” Domain, November/December 1989
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