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Kurtz Biscuit Pudding with Bourbon Raisin Sauce

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  • 12



  • Bread Pudding:
  • 1 C raisins
  • 3 Tbsp Kentucky bourbon
  • 12 biscuits, 1 ½-inch, baked
  • 1 qt milk
  • 6 eggs
  • 2 C sugar
  • 2 Tbsp vanilla
  • 2 Tbsp butter, melted
  • Kentucky Bourbon Sauce:
  • 1 stick butter
  • 1 C sugar
  • 1 egg
  • ¼ C water
  • ⅓ C Kentucky bourbon or more, if desired


For bread pudding, soak raisins overnight in Kentucky bourbon. Break up biscuits into small pieces, and put in large bowl. Add milk and soak for 5 minutes. Beat the eggs with sugar and vanilla and add to the bread mixture. Pour melted butter into 2-quart baking dish, then pour in bread mixture and bake at 350° for 1 hour, until set, and serve with Kentucky bourbon sauce. 

For sauce, melt the butter in a heavy saucepan, then add sugar and water and cook over medium heat for 5 minutes, stirring occasionally. In a separate bowl, beat the egg. Remove butter mixture from heat. Gradually add this mixture to the egg, whisking constantly. Add Kentucky bourbon and serve. Serves 12.

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