This wonderful bread pudding is one of the Beaumont Inn's favorite desserts. The warm bourbon sauce makes the perfect topping.
From Chef Nick:
This is a favorite at our Sunday Brunch.
- 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, recipe follows
- 1 cup granulated sugar 6 tablespoons butter, melted 1/2 cup buttermilk 1 tablespoon (or more!) Bourbon 1/2 teaspoon baking soda 1 tablespoon white corn syrup 1 teaspoon vanilla