Ingredients
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4 Eggs 3 c Whole milk 1 lb Mashed pumpkin 1 c Brown sugar 1 t Cinnamon 1/2 t Grated nutmeg 1/2 t Salt 1 t Vanilla 1 1/2 qt Torn bread pieces 1 c Dark raisins Boubon Sauce: 1/2 c Unsalted butter 1 Egg 1 c Sugar 2 T Whole milk 1/2 c Bourbon
Procedure
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Pudding:
Beat eggs in a large bowl. Add milk and beat again. Stir in pumpkin,
sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces and press with
your hands to submerge bread in the milk mixture. (If you have the time,
cover and refrigerate the mixture several hours or overnight; break up the
bread the next day and bake as directed; if not, proceed as follows.) Set
the mixture aside for 15 minutes. Use your fingers to break up the chunks
of bread. Set aside 15 minutes and repeat. Add raisins. Heat oven to 350
degrees. Generously butter a 2 quart baking dish. Fill the dish with bread
pudding mixture and bake for 1 hour, or until pudding is set. Serve warm,
hot or cold with hot bourbon sauce.
Boubon Sauce:
Use unsalted real butter for the best bourbon sauce; margerine doesn't
make a great sauce. Melt butter in a bowl set over hot but not boiling
water. Combine egg, sugar and milk in a small bowl and beat until light
colored. Add to butter and beat with a whisk over hot water until sugar
dissolves - at least 5 minutes. Add boubon and stir. Remove from stove and
serve.
