THIS DISH CALLS FOR TWO ROUNDS: bourbon for the pudding and bourbon for the sauce. Perhaps that’s why my mom didn’t start making it until after my sister and I went off to college. As Peter recounts in the introduction to Foster’s Market Favorites, we had to ban our underage employees from dipping into the pudding; my mother liked to make it with a heavy hand.
Makes one (9 x 13 x 2-inch) pan/ Serves 10 to 12
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3/4 cup light brown sugar
1/2 day-old baguette
4 cups milk
5 large eggs
3/4 cup granulated sugar
2 tablespoons pure vanilla extract
1 cup raisins
1/4 cup bourbon
Bourbon Icing (recipe follows)
- Preheat the oven to 350 degrees F. Brush a 9 x 13 x 2-inch baking pan with 4 tablespoons of the melted butter.
- Sprinkle the brown sugar evenly over the bottom of the pan and set aside.
- Slice or tear the bread into 1-inch pieces and place in a large bowl. Pour the milk over the bread and let stand until the bread is soft, 4 to 5 minutes.
- Combine the eggs, granulated sugar, remaining butter and vanilla in a separate bowl and whisk together until well blended.
- Pour the egg mixture over the bread mixture. Add the raisins and stir to mix.
- Pour the pudding into the prepared baking pan, cover, and bake, 50 to 60 minutes. Uncover, return to the oven and continue to bake until the pudding is puffy and golden brown on top, 15 to 20 minutes more. Remove from the oven, pour the bourbon over the pudding and set aside to cool slightly before serving, 10 to 15 minutes. Top with the icing while the pudding is still warm.
BOURBON ICING
Makes about 1.5 cups
Place 8 tablespoons (1 stick) unsalted butter in a saucepan and melt over medium heat. Remove from the heat. Whisk in 2 cups confectioners’ sugar, about 1/2 cup at a time, and stir to mix until all the sugar is blended. Stir in 1 cup heavy cream and 1/4 cup bourbon and whisk to blend thoroughly, until the icing is thick and creamy. Pour over the bread pudding.
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