Stir in salt, bourbon and pecans if using. Pour into the bread mixture and stir to combine. Combine the salt, sugar, eggs, vanilla, nutmeg, and cinnamon in a small bowl. Pour milk mixture over bread and let sit for 10 minutes, until the bread absorbs most of the liquid. Gradually add cream and heat and stir until sugar is dissolved and mixture has boiled 1 minute. Heat milk and butter in a small saucepan just until butter has fully melted. Melt butter and brown sugar over low heat until sugar is melted. Best served warm with warm Bourbon Sauce on top. You can also make a few hours ahead and cover and refrigerate until you’re ready to bake.īake about 40 minutes, or until the custard is set and the top is golden. Let still out for 30 minutes to allow the bread to soak up the custard. Let it set for a few minutes, toss it again, and then press it into a greased casserole dish. Next, in a large mixing bowl, mix together the eggs, milk, sugar, cinnamon, and vanilla. Pour over the bread in a large bowl and toss to coat. Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Melt your remaining 2 tablespoons of butter, and drizzle melted butter over bread pieces and set aside. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes. Use your clean hands to mix custard and bread together. Sprinkle with brown sugar let stand until bread is softened, about 15 minutes. Add bread cubes, stirring to coat thoroughly. Place the bread in a 9 x 13 baking dish that has been sprayed with cooking spray. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. Add the half and half, vanilla, and cinnamon. In a mixing bowl, whisk together the eggs and sugar until light and creamy. 1 (1 pound) loaf day-old French bread, torn into 1-inch chunks
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