Bread Pudding with Bourbon Sauce
Looking for creative ways of using up that stale bread? We think a Louisiana bread pudding is a far better solution than a gazpacho. The rich sauce with the faint taste of Bourbon whiskey turns this simple leftover makeover into decadent dessert fit for a Mardi Gras king.
Ingredients
- 1 tsp unsalted butter
- 4 egg large
- 1 cup light brown sugar firmly packed
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg freshly grated
- 1 tsp vanilla extract pure
- 1/4 cup bourbon whiskey
- 2 cups half-and-half (12%)
- 8 slices french bread day-old, cut into 1/2-inch cubes (about 4 cups)
- 1/2 cup raisins or more if desired
- 1 mint for garnish (optional)
- 1 shaker confectioner's sugar for serving
Spiced Cream
- 1 1/4 cups heavy cream (36-38%)
- 1/4 cup white granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg freshly grated
Kentucky Bourbon Sauce
- 1 cup heavy cream (36-38%)
- 1 cup half-and-half (12%)
- 2 tsp vanilla extract pure
- 6 tbsp white granulated sugar
- 1 tbsp cornstarch
- 3 tbsp bourbon whiskey
Instructions
- Preheat the oven to 350 F (177 C) and grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with the butter.
- Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for at least 5 minutes before serving.
- To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of a serving plate. Spoon some of the Bourbon Sauce over the pudding and top with the spiced cream. Garnish with a sprig of fresh mint and confectioners’ sugar.
Spiced Cream
- Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
Kentucky Bourbon Sauce
- Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture.
- As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it’s meant to be fairly thin.)
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