BREAD PUDDING WITH BOURBON BUTTER SAUCE

BREAD PUDDING WITH BOURBON BUTTER SAUCE

BREAD PUDDING WITH BOURBON BUTTER SAUCE
Cozy up to a delicious bread pudding and bourbon butter sauce dessert, a perfect treat durring the cold winter months. 
Number of Servings:
Serves 6

INGREDIENTS

6
large egg yolks (for bread pudding)
1/2
cup (130 ml)
granulated sugar (for bread pudding)
1
cup (250 ml)
whipping cream (for bread pudding)
1
cup (250 ml)
half and half cream (for bread pudding)
1
tsp (10 ml)
vanilla (for bread pudding)
4
cup (1000 ml)
cubed day-old brioche or Challah bread, crust removed (for bread pudding)
1/2
cup (130 ml)
raisins (for bread pudding)
1
cup (250 ml)
unsalted butter, at room temperature (for bourbon butter sauce)
2
cup (500 ml)
packed brown sugar (for bourbon butter sauce)
1
pn
salt (for bourbon butter sauce)
1
cup (250 ml)
whipping cream, at room temperature (for bourbon butter sauce)
1/4
cup (60 ml)
bourbon (for bourbon butter sauce)
1
cup (250 ml)
pecan halves, optional (for bourbon butter sauce)

DIRECTIONS

  1. BREAD PUDDING: Preheat oven to 315 F (160 C). Butter six 1-cup (250 ml) ramekins and place in deep roasting pan. In a medium bowl, whisk egg yolks and sugar until blended. Set aside. In small saucepan over medium heat, bring cream and half and half to a boil. Stir in vanilla. To temper eggs, slowly whisk ½ cup (125 ml) hot cream mixture to eggs in a slow steady stream. Slowly whisk in remaining hot cream mixture until blended. Strain mixture through a fine mesh sieve.
  2. BREAD PUDDING: Divide half the cubed brioche among the ramekins. Sprinkle with half the raisins. Top with remaining bread. Pour in cream mixture dividing equally among 6 ramekins. Press tops lightly and let stand for 5 minutes or until bread has soaked up most of cream mixture. Sprinkle with remaining raisins. Pour enough hot water into roasting pan to come halfway up the sides of the ramekins. Place roasting pan in oven. Bake for 40 to 50 minutes or until liquid no longer seeps out of rims when tops are gently pressed. Remove ramekins from water bath and cool for 10 minutes. Pudding will set as it cools. Run knife around inside of ramekins and invert onto individual plates. Serve with Bourbon Butter Sauce.
  3. BOURBON BUTTER SAUCE: In heavy-bottomed saucepan over low heat, melt butter. Add brown sugar and continue cooking, stirring with a wooden spoon, until sugar is completely dissolved. Sauce will be smooth and shiny and begin to bubble, about 5 minutes. Stir in salt and cream and bring to a boil. Add bourbon and boil gently for 1 minute or until slightly thickened. Stir in pecans (if using). Serve warm or at room temperature. Store in the refrigerator for up to a week.

Great Pairings

  • basil hayden's - kentucky bourbon

    This ultra-premium bourbon is handcrafted in limited quantities from unique recipes dating back two centuries. Aged eight years, with a higher content of rye, it has a gentle yet spicy flavour.
    • 750 mL
    • United States
    • 106120
    $49.29$46.29
    Limited Time Offer
    (until Oct 28)
    Food Recipe Pairing
    Available in 121 Stores
    4/5 from 162 votes
  • hester creek - late harvest pinot blanc 2015

    Like icewine, this late harvest wine has a refreshing acidity that balances the tastes of peach, apple and honey with a hint of tangerine. It pairs well with any dessert featuring vanilla, cheese and a hint ... read more
    • 200 mL
    • Canada
    • 438622
    $17.99$15.99
    Limited Time Offer
    (until Oct 28)
    Food Recipe Pairing
    VQA
    Available in 71 Stores
    4.4/5 from 32 votes