Name: Favorite Bread and Butter Pudding with Bourbon Sauce
Yield: Makes 6 Servings
Ingredients: 4 stale slices firm-textured white bread, crusts and all (see headnote); 2 tablespoons unsalted butter, softened; 1/2 cup dark seedless raisins (see headnote); 3 large eggs, lightly beaten; 1/3 cup granulated sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1 1/4 cups milk; 1 cup half-and-half; 1/4 cup firmly packed light brown sugar; 1 1/2 tablespoons cornstarch; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 1 cup water; 1/3 cup bourbon (see Tip above); 2 tablespoons unsalted butter; 1 tablespoon fresh lemon juice

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Favorite Bread and Butter Pudding with Bourbon SauceJason Wyche

Southerners are especially clever about using up breads, raisins, and other dried fruits going stale. This frugal bread pudding—elegant enough for a party—is a case in point. The bread to use is firm-textured white bread (a.k.a. farm-style bread). I think raisin bread would be equally delicious though I've never tried it. And if I do, I'll omit the raisins or use half the amount called for. Tip: Only top-quality bourbon or sour mash whiskey will do for the sauce. Cheap brands lack flavor.

Recipe notes

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