Bread pudding and Bourban sauce
Bread pudding is a staple dessert at Invergowrie, using stale bread.
The bourbon sauce provides a southern American twist.
Serves 6 - 8
2 tablespoon softened butter
1 loaf of day old bread (Vienna, French)
1¼ L milk
2 cups sugar
4 large eggs
½ cup raisins
1½ teaspoons vanilla extract
Preheat oven to 150ºC.
Butter a 325x 200 x50 mm baking dish.
Remove crusts from the bread, and tear into small chunks.
Pour milk over the bread and allow to soak until the milk is absorbed.
Beat eggs and sugar until smooth and thick.
Combine this with the bread/milk mixture;
Add raisins and vanilla and mix well.
Place in buttered dish, and place in a bain-marie and cook for about an hour.
Bourbon Sauce
125g butter
1 cup sugar
1 egg
½ cup Bourbon
Melt the butter over hot water.
Stir egg and sugar together, and add to the butter.
Heat for 2 or 3 minutes until thickened slightly.
Allow to cool, and then add the Bourbon.
The bourbon sauce provides a southern American twist.
Serves 6 - 8
2 tablespoon softened butter
1 loaf of day old bread (Vienna, French)
1¼ L milk
2 cups sugar
4 large eggs
½ cup raisins
1½ teaspoons vanilla extract
Preheat oven to 150ºC.
Butter a 325x 200 x50 mm baking dish.
Remove crusts from the bread, and tear into small chunks.
Pour milk over the bread and allow to soak until the milk is absorbed.
Beat eggs and sugar until smooth and thick.
Combine this with the bread/milk mixture;
Add raisins and vanilla and mix well.
Place in buttered dish, and place in a bain-marie and cook for about an hour.
Bourbon Sauce
125g butter
1 cup sugar
1 egg
½ cup Bourbon
Melt the butter over hot water.
Stir egg and sugar together, and add to the butter.
Heat for 2 or 3 minutes until thickened slightly.
Allow to cool, and then add the Bourbon.