Warm Bourbon Sauce
by Karen Mussoline
Email:kmussoline@icloud.com

URL Source: http://www.cookscountry.com/recipe.asp?recipeids=3802
Source: Cook's Country Magazine
Course: Sauces/Condiments
Cuisine: Cajun
Food Group: Alcohol
Serves: 6

Ingredients

1-1/2 teaspoon(s) cornstarch
1/4 cup(s) Bourbon
3/4 cup(s) heavy cream
2 tablespoon(s) sugar
pinch salt
2 teaspoon(s) unsalted butter , cut into small pieces
  1. Whisk cornstarch and 2 tablespoons bourbon in small bowl until well combined.
  2. Heat cream and sugar in small saucepan over medium heat until sugar dissolves.
  3. Whisk in cornstarch mixture and bring to boil. Reduce heat to low and cook until sauce thickens, 3 to 5 minutes.
  4. Off heat, stir in salt, butter, and remaining 2 tablespoons bourbon.
  5. Drizzle warm sauce over cut bread pudding. (Sauce can be refrigerated in airtight container for up to 5 days; reheat on stovetop.)
Notes: