BOURBON BREAD PUDDING
Bread pudding is one of my favorite desserts because it delivers such a depth of flavor and a range of textures, with its custardy interior and crusty and slightly chewy outer crust. In order to develop that, you really need the bread to absorb all the dairy, so don't skimp on the soak time. As for the bourbon...no explanation required. If you don't have bourbon, just about any good whiskey (or whisky) will do. Try a spiced rum sometime. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
Provided by Sarah Chanin
Categories Sweets
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine the dried fruit and bourbon in a large bowl and set aside for half an hour
- Coat a 1 1/2-quart round baking dish with butter and set aside. Place the bread in a large mixing bowl and have standing by.
- Beat the egg yolks and 1/3 cup sugar in a stand mixer fitted with the paddle attachment until the yolks lighten in color and the sugar is completely dissolved. Stop the mixer and pour the bourbon/fruit mixture through a hand strainer so that the bourbon goes into the egg mixture but the fruit is reserved. Return the mixer to "stir" and add the milk, heavy cream, and nutmeg. Set aside.
- Load up your mixer's whisk attachment and beat the egg whites to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon sugar and beat until stiff peaks form. Fold the egg whites into the egg yolk mixture. Remove 2 cups of the mixture and reserve for sippingYup, you just made eggnog. as the pudding bakes.
- Pour the remaining custard over the bread cubes and stir to thoroughly combine, then add the reserved fruit and leave to soak for 20 minutes. After, transfer the mixture to the prepared baking dish, pushing the bread down with your hands or the lid of a small saucepan, to make it fit.
- Bake until the top is golden brown, 35 to 40 minutes. Remove from the oven and cool for 10 minutes before serving.
BOURBON BREAD PUDDING
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Number Of Ingredients 12
Steps:
- Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
- Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
- Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
- Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
BOURBON BREAD PUDDING
A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!
Provided by BugNBear
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
- Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
- Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
- Pour sauce over bread pudding when done.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 59.9 g, Cholesterol 97.1 mg, Fat 21.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 12.4 g, Sodium 388.5 mg, Sugar 46 g
BREAD PUDDING WITH BOURBON SAUCE
There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare-the slow cooker does most of the work! -Hope Johnson, Youngwood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.
Nutrition Facts : Calories 477 calories, Fat 12g fat (6g saturated fat), Cholesterol 130mg cholesterol, Sodium 354mg sodium, Carbohydrate 84g carbohydrate (59g sugars, Fiber 2g fiber), Protein 8g protein.
BREAD PUDDING WITH BOURBON SAUCE
A classic recipe for bread pudding lovers everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
- In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
- Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
- In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.
Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 43 g, TransFat 1 g
BREAD PUDDING WITH BOURBON SAUCE
This Southern Bread Pudding is luscious. Be sure to serve the bourbon sauce while it is slightly warm. Quite often, this is our family's choice of holiday desserts. This came from an old southern cookbook many years ago.
Provided by NoSpringChicken
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
- Add eggs, sugar, raisins, butter and vanilla; stir well.
- Spoon mixture into a greased 3 quart casserole.
- Bake, uncovered, at 325°F for 1 hour or until firm.
- Cool in pan at least 20 minutes before serving.
- Spoon into individual serving bowls; serve with Bourbon Sauce.
- Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
- Add egg, stirring briskly with a wire whisk until well blended.
- Cook over medium heat 1 minute.
- Remove from heat, cool slightly; stir in bourbon.
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