Hotel Natchez Bread Pudding with Bourbon Sauce

Serves: 9
Total Calories: 519


1 loaf French bread
1 quart milk
3 eggs
2 cups sugar
3 tablespoons vanilla extract
1/2 cup chopped pecans
1 cup raisins
1 tablespoon margarine
Bourbon Sauce:
1/2 cup butter, softened
1 cup sugar
1 egg
3 tablespoons bourbon whiskey


Soak bread in milk and work with back of a wooden spoon until it is well mixed. Add beaten eggs, sugar, vanilla, pecans, and raisins and combine well. Pour melted margarine in bottom of a heavy 7x11-inch oblong cake pan. Pour batter over butter. Bake at 350° for 1 1/2 hours or until very firm. Cool. Slice into squares. Top with Bourbon Sauce.

Bourbon Sauce:
Cream butter and sugar together and cook in the top of a double boiler until mixture is very hot and sugar dissolves. Pour into a blender and add egg; blend at top speed so that egg doesn’t scramble. Cool. Add bourbon just before serving. Spoon sauce over bread pudding. Heat under broiler.

Fun Fact: One of Mississippi’s oldest cities, Natchez, was founded in 1716, predating the current capital city—Jackson—by more than a century. The city sits on a high bluff above the Mississippi River and in order to reach the riverbank one must travel down a steep road to the landing. Prior to the American Civil War, Natchez had the most millionaires per capita of any city in the United States, making it arguably the wealthiest city in the nation at the time. It was frequented by notables such as Aaron Burr, Henry Clay, Andrew Jackson, Zachary Taylor, and Jefferson Davis. Today the city boasts that it has more antebellum homes than anywhere else in the United States, partly due to the fact that during the war, Natchez was spared the destruction of many other Southern cities, such as Vicksburg to the north.

Nutritional Facts:

Serves: 9
Total Calories: 519
Calories from Fat: 160

This Hotel Natchez Bread Pudding with Bourbon Sauce recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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