Bread Pudding with Bourbon Sauce
Bourbon, bread and brown sugar! This easy dessert is easy to throw together and won’t disappoint.
4 cups bread cubes (4 to 5 slices)
½ cup packed brown sugar
½ cup raisins
½ teaspoon nutmeg
¼ teaspoon salt
2 cups milk
¼ cup butter
2 eggs, beaten
1 teaspoon vanilla
Spread bread cubes evenly in a 2-quart oblong or 8-inch square baking dish.
Combine sugar, raisins, nutmeg and salt; sprinkle evenly over bread cubes.
Place milk and butter in a 4-cup glass measuring cup; place cup on glass tray.
Microwave at high (10) for 3 to 4 minutes or until butter is melted.
Rapidly stir in eggs with a fork; blend well.
Pour milk mixture over bread cubes.
Cook according to your Advantium model's cooking settings or until center is set.
Serve with Bourbon Sauce.
Bourbon Sauce In a 1-quart round casserole, combine ½ cup sugar, 1 tablespoon cornstarch and ½ teaspoon cinnamon.
Combine ½ cup water and ¼ cup bourbon; gradually add to sugar mixture, stirring until smooth.
Place dish on glass tray.
Microwave at high (10) for 3 to 4 minutes or until thickened, stirring twice.
Add 2 tablespoons butter; stir until blended.
If you prefer, substitute ½ cup chopped dried apricots, ½ cup coarsely chopped dried cranberries or ½ cup chopped dates for the raisins.