Photo by Theresa Stanley
Intro by Theresa Stanley
Recipe printed with permission from Keeneland
With its bounty of colorful foliage and pleasant temperatures, fall in the Bluegrass is a feast for the senses. A day spent eating, drinking, betting and soaking in the sights of Keeneland is a favorite seasonal Bluegrass pastime; and laced with cinnamon, raisins and bourbon, Keeneland’s famous bread pudding perfectly pairs those rich flavors of fall. Graciously, Keeneland shared its recipe for you to make at home with friends and family – enjoy!
Bread Pudding Ingredients:
• 1/2 gallon of milk
• 2-3 quarts of cubed
white bread
• 2 cups sugar
• 1 cup golden raisins
• 2 teaspoons vanilla
• 1 tablespoon cinnamon
• 8 eggs, beaten
Method:
Whisk sugar into milk until dissolved. Add eggs and vanilla then stir. Soak bread into mix for several hours or overnight. Pour into Pyrex dish or stainless pan. Sprinkle with raisins and cinnamon and “push” them down into the mix. Bake at 250 degrees for approximately 1½ hours, until firm.
Maker’s Mark Bread Pudding Sauce:
• 1 pound butter
• 2 pounds powdered sugar
• 1 cup Maker’s Mark bourbon
Let butter become soft at room temperature and add powdered sugar. Whip bourbon into mix until it becomes the consistency of frosting. Ladle sauce over hot bread pudding to melt on its own.
Serves 10-12.