Kurtz’s Biscuit Pudding With Jim Beam Bourbon Sauce
- Serves 10-12.
SERVES
Ingredients
- 1 cup raisins
- 3 Tbsps Jim Beam bourbon
- 12 (1 1â„2-inch) biscuits, cooked
- 1 qt whole milk
- 6 eggs
- 2 cups sugar
- 1 egg
- 2 Tbsps vanilla extract
- 2 Tbsps butter, melted
- 1 stick butter
- 1 cup sugar
- 4 cup water
- 3 cup Jim Beam bourbon or more, if desired
Directions
Soak raisins in bourbon for 8 hours. Preheat oven to 350�. Break up biscuits into small pieces and put in large bowl. Add milk and allow to soak for 5 minutes. Beat eggs with sugar and vanilla extract and add to bread mixture. Pour 2 Tablespoons melted butter and then biscuit mixture into a 2-quart baking dish. Bake for 1 hour, until set. Serve warm with bourbon sauce.
Mb>Bourbon Sauce
Melt stick of butter in a heavy saucepan. Add sugar and water and cook over medium heat for 5 minutes, stirring occasionally. In separate bowl, beat egg. Remove butter mixture from heat. Gradually add to egg, whisking constantly. Add bourbon and serve.
