3 large eggs
1 1/2 teaspoon nutmeg
1 1/2 teaspoon ground cinnamon
2 1/4 cup whole milk
1/2 cup chopped pecans
1 large apple (chopped)
2 cups confectioners sugar
1/4 cup bourbon whisky
1 1/4 cups sugar
1 1/2 teaspoon vanilla extract
1/4 cup unsalted butter (for bread pudding)
1/2 cups raisins
1 loaf French bread (cubed)
2 eggs (for sauce)
1/2 pound unsalted butter (for sauce)
With an electric mixer, beat eggs until frothy (about 3 minutes).
Add sugar, nutmeg, vanilla and cinnamon, and beat until well
In a sauce pan, heat the butter and milk until the butter melts
(but do not allow it to boil).
In a large bowl, mix together raisins, pecans and bread cubes. C
ombine the milk and egg mixtures, pour this over the bread and
allow it to soak for 45 minutes.
Preheat oven to 350 degrees F. Lightly grease individual ramekins
or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the
Place in oven, immediately reduce heat 300 degrees F and bake for
40 minutes. Increase heat to 425 degrees F and bake for another 15
minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter
in a double broiler, whisk in egg mixture and cook, stirring
constantly, until sugar has melted and sauce has thickened
slightly. Allow to cool, and add bourbon.
Serve over bread pudding.