Bread Pudding with the Special Sauce

Since we were at the beach last week, I have been on the search for a bread pudding recipe that is similar to the one served at The Fish House in Pensacola. I have posted their recipe for Shrimp and Grits Ya-Ya. AmaZing! If it says anything... their web site is GoodGrits.com.

We had a great meal while sitting out on the deck... but the dessert had me thinking. I needed to find a recipe for their Bread Pudding~ with that special sauce. I was like a contestant on Top Chef trying to identify the flavors. I think this will be close.
French Bread Pudding

1 Cups Sugar
1/2 Cup Butter
5 Eggs, beaten
1 Cups Cream
1 Cups Milk
Dash of Cinnamon
1 Tablespoon Vanilla Extract
10 to 20 slices (inch to inch and a half thick)
Fresh or Stale French Bread
Preheat oven to 350°. In the large bowl of mixer cream together butter and sugar. Add eggs, cream, milk, vanilla and cinnamon. Mix well.
Place bread slices to cover bottom of a 9 x 13 baking pan or similar size casserole that is a bit deeper. Pour egg mixture slowly over bread, push down slices until thoroughly soaked. Set the pan into a larger baking pan with water to reach halfway up the sides of the pudding casserole. Bake for 45 minutes, until custard still soft, not firm

Maple Bourbon Sauce
1/2 cup sugar
1/2 cup melted butter
1/4 cup maple syrup
1/4 cup bourbon

Melt butter and sugar over low heat, until just melted... not browned. Whisk in syrup and bourbon and bring to a low simmer to reduce the alcohol.

You can see we were having a good time.

Good Friends, Good Food... naming our grandchildren. It doesn't get much better than that.

Y'all enjoy!

Sandi