Best Ever Bread Pudding With Bourbon Sauce Crumb Snatched Preheat the oven to 450°f. rip the bread into 1 inch chunks. arrange the bread in a single layer on a baking sheet. bake until crispy brown, about 12 minutes, turning pieces halfway through and rotating the baking sheet from front to back. remove from oven and let the bread cool completely. Bake, uncovered, at 325°f for 1 hour or until firm. cool in pan at least 20 minutes before serving. spoon into individual serving bowls; serve with bourbon sauce. bourbon sauce: combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves. add egg, stirring briskly with a wire whisk until well blended.
Best Ever Bread Pudding With Bourbon Sauce Crumb Snatched Pour the pudding mixture over the bread and use a rubber spatula to gently toss the bread until all bread is moistened. assemble the bread pudding. pour ⅓ of the bourbon sauce into the prepared cake pan. pick up the pan and tilt it from side to side to spread the bourbon sauce across the bottom of the pan. In a small saucepan, melt the butter over medium heat. whisk in the brown sugar, heavy whipping cream, bourbon, three long slices of orange peel (without the pith), and a pinch of salt. simmer until thickened, whisking often. it takes about 3 5 minutes. The first thing to do is preheat the oven to 350°f. while the oven preheats, in a medium bowl, soak bread cubes in milk. squeeze the cubed french bread with your hands to help the bread absorb the milk. in a large bowl, beat sugar and melted butter together with a hand mixer until the mixture resembles wet sand. When ready to bake, preheat the oven to 350f. bake uncovered for 35 40 minutes or until set. let cool while making the sauce. combine the butter, sugar, and milk in a small saucepan. cook over medium high heat until all the sugar is dissolved. remove from heat. slowly and carefully stir in the bourbon.
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