Biscuit Pudding with Bourbon Sauce
Pudding:
- ¾ cup seedless raisins or sultanas (golden raisins)
- ¼ cup bourbon
- 4 large eggs
- 1¼ cups sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon freshly grated nutmeg
- 2 cups milk
- 2 cups light cream or half-and-half
- 6 stale 3-inch buttermilk biscuits, coarsely crumbled (8½ cups crumbs)
- ½ cup (1 stick) butter
- ¾ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- ¼ teaspoon salt
- 1/3 cup water
- 1 large pasteurized egg
- ¼ cup bourbon
Instructions:
The sauce won’t cook fully; to be safe, use a pasteurized egg.
- For the pudding: Plump the raisins in the bourbon for 3 to 4 hours.
- When ready to proceed, beat the eggs, sugar, vanilla, and nutmeg in a large electric mixer bowl at high speed for about 2 minutes or until creamy. With the machine at low speed, gradually beat in the milk and cream. By hand fold in the biscuit crumbs, then the plumped raisins and any remaining bourbon. Set aside for 20 minutes.
- Preheat the oven to 350° F. Butter a 2½-quart casserole well and set aside.
- Stir the biscuit mixture and scoop into the casserole, spreading to the edge. Bake uncovered on the middle oven shelf for 60 to 65 minutes or until nicely browned, puffed, and set.
- Meanwhile, prepare the bourbon sauce: Melt the butter in a small, heavy saucepan over moderate heat. Add the two sugars, the salt, and water, then cook, stirring constantly, until the sugars dissolve. Adjust the heat so the mixture bubbles gently, and cook uncovered for 5 minutes or until syrupy. Whisk the egg until frothy in a small, heatproof bowl; then, whisking all the while, drizzle in the hot syrup. Finally, mix in the bourbon.
- When the pudding tests done, remove from the oven and cool for 10 to 15 minutes.
- To serve, spoon the warm pudding onto dessert plates and ladle a little of the sauce over each portion.