Beaumont Inn

Harrodsburg, Kentucky

Specialty Recipe

Bread Pudding with Bourbon Sauce

This is a favorite at our Sunday Brunch. ... Chef Nick Sundberg

Ingredients

1 pound French-style bread (the firmer the better)

3-1/4 cups milk

3 eggs

2 teaspoons vanilla

3/4 cup granulated sugar

1/4 teaspoon cinnamon

1/4 cup pecans

1/4 cup raisins (optional)

Bourbon Sauce

1 cup granulated sugar

6 Tablespoons butter, melted

1/3 cup buttermilk

1 Tablespoon (or more!) bourbon

1/2 teaspoon baking soda

1 Tablespoon white corn syrup

1 teaspoon vanilla

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with rest of mix. Bake at 350 degrees for 30 minutes or until light brown. Serve warm with Bourbon Sauce.

Bourbon Sauce: In a sauce pan, mix all ingredients. Bring to a boil for 1 minute. Serve warm.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)