Thursday, December 27, 2012

Cinnamon Raisin Bread Pudding with Bourbon Sauce

Bread pudding may be Ross' kryptonite.  When we go out to eat, we usually forgo dessert, either for economy or due to a full belly.  However, if bread pudding is on the menu, all bets are off.

I like mine a little more custard-y.  Ross prefers his a little more bread-y.  Either way, dot it with a generous helping of fruit--whether it be diced or fresh--and a healthy splash of booze of some sort and we are in heaven.

This version is buttery and rich--not too custard-y, but certainly not dry.  Feel free to change up the breads and fruits.  Sourdough and peach?  Oooo...maybe next time...

adapted from recipes from 1001 Recipes (edited by Martha Day), Paula Dean, Chef Point Cafe

serves 8 to 10

The Ingredients:
for the pudding:
1 lb loaf of cinnamon raisin bread, day old and cubed
2 apples, peeled, cored and diced
3 eggs
2 cups milk
1 cup heavy cream
1/2 cup sugar
1 Tbsp bourbon
1 tsp vanilla extract
3 Tbsp unsalted butter, divided
1/3 cup brown sugar

for the sauce:
1 cup of sugar
1/2 cup butter (1 stick)
1 egg, beaten
1 tsp vanilla extract
1/4 cup bourbon

The Process:
Preheat the oven to 350.

Generously butter a 9 x 13 baking dish using 1 Tbsp butter.  Toss the cubed bread with the diced apples.  Add the bread to the prepared dish.

In a large bowl, whisk together the eggs, milk, cream, sugar, bourbon and vanilla.  Pour the egg mixture over the bread.  Gently press the bread down into the mixture to make sure it is soaked. Allow to rest for ten minutes.

In a small bowl, combine the remaining butter and brown sugar until it resembles coarse crumbs. Set aside.

Cover the bread mixture with aluminum foil. Place the covered baking dish in a deep pan. Pour water into the deep pan until it comes about halfway up the covered baking dish. Bake for 1 hour.  Uncover, dot with brown sugar mixture and bake an additional 15 minutes. Serve warm with sauce.

for the sauce:
Whisk together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat until the sugar has dissolved.  Add bourbon and simmer for about 10 minutes. Drizzle over warm pudding, reserving the rest on the side.

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