Bourbon Biscuit Bread Pudding

Name: Bourbon Biscuit Bread Pudding
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT7H15M0.000S
Yield: 8 servings
Ingredients: 1 cup raisins; 3 tablespoons bourbon; 12 day-old biscuits; 1 quart whole milk; 2 tablespoons melted butter; 6 large eggs; 2 cups sugar; 2 tablespoons vanilla extract

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Level: Easy

Total: 7 hr 15 min (includes soaking time)
Active: 15 min

Yield: 8 servings

Level: Easy

Total: 7 hr 15 min (includes soaking time)
Active: 15 min

Yield: 8 servings

Ingredients

1 cup raisins

3 tablespoons bourbon

12 day-old biscuits

1 quart whole milk

2 tablespoons melted butter

6 large eggs

2 cups sugar

2 tablespoons vanilla extract

Directions

Special equipment:

8 mini loaf pans

Stir together the raisins and bourbon in a medium bowl. Let soak at room temperature for 6 hours.
Preheat the oven to 350 degrees F. Crumble the biscuits into large pieces in a large bowl. Add the milk and let soak for 5 minutes.
Grease 8 mini loaf pans with the melted butter. Add the eggs, sugar and vanilla to the bowl with the bourbon raisins, then add to the biscuit mixture. Stir until just combined and pour into the prepared pans. Bake until set, about 1 hour. Serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Biscuits and Groovy, Austin, TX