21 October 2010

Warm Bread Pudding w/ Bourbon Sauce

So my sister and I were over at her house earlier this week making pear cider (I'll post pictures and info on that process when we've tasted the final product) and I happened to have brought the items to make bread pudding. My sister hates bread pudding. I hate bread pudding. However, we both went to Flag Fork Farm's Garden Cafe a while back and they had warm bread pudding with bourbon sauce for dessert. I fell in love with this stuff! So this is bread pudding for bread pudding-haters. I deconstructed the recipe for the pudding and sauce. When I asked, they said they used Jim Beam. My sister wrinkled her nose and I laughed when they said that because she had been talking about how Jim Beam is rotgut. Cass happened to have Maker's Mark (she lives ON the Bourbon Trail and I live close to it) so that is what we used.

I tried to think of a way to make this more nutritious, but then I gave up and realized that sometimes it's okay to have a little BPA, sugar, and alcohol. ;)


3 brioche rolls or equivalent amount of french bread, shredded into quarter-sized pieces
4 eggs
½ cup of sugar (heaping)
2 tsp vanilla
12 oz can evaporated milk
1 cup water

Blend eggs, sugar, vanilla, milk, and water together until fully combined. Put in a blender if necessary. Put the bread pieces in a casserole dish. Pour the custard over the bread, making sure the custard covers it all.  Push down on the bread with hands to make sure all the bread is soaked in custard. Bake at 350 degrees for 40 minutes. Serve warm. You can also make this ahead and reheat before serving. Add nutmeg if desired, but the bourbon sauce comes through better without it.

Bourbon Sauce:

1 stick salted butter
1/3 - 1/2 cup sugar (to your taste)
2 tsp vanilla
1/8-1/4 cup or several good splashes of bourbon

Put the whole stick of butter in the pan. Pour the sugar and vanilla on top and crank it up to high. Let sugar and butter liquefy and start to boil. Slowly drizzle in bourbon, as much as desired. Cook and stir till slightly thickened, where it coats the back of the spoon. I usually add a small splash after that just to make sure there is still some alcohol in it. Stir it well and serve over the pudding. Enjoy!