I brought this delicious recipe back from a trip I took to Wilmington, North Carolina last summer. We have to thank Perry for sharing it. Everyone, from friends to family, loves her bread pudding. So, she makes it as often as she can and everyone is happy. I had a chance to follow step by step the making of this bread pudding on a very friendly cooking workshop.
BREAD PUDDING AND BOURBON SAUCE
25 September 2024
: 4 to 6
: 30 min
: 1 hr 10 min
: Easy
Bourbon is a kind of whisky made in USA. It is made of at least 51% of corn. It is slightly sweet, has a trace of vanilla taste and is slightly spiced.
Ingredients
- FOR THE DOUGH
- 950 ml milk
- 200 g sugar
- 110 g butter
- 6 eggs
- 450 g of a sliced cinnamon brioche, with or without raisins
- 1 TBS vanilla extract
- 1 tsp powdered cinnamon
- a few raisins (optional)
- FOR THE BOURBON SAUCE
- 50 g sugar
- 55 g butter
- 2 large eggs
- 2 TBS Bourbon
Directions
- Step 1 Preheat the oven to 180°. Cut the brioche into small 2 cm squares. Spread them on the oven tray covered with a baking sheet and toast in preheated oven until light brown, for about 8 minutes. Then pack the toasted bread into a baking dish and drizzle evenly with the melted butter. Set aside.
- Step 2 In a large bowl whisk together the eggs, milk and sugar until sugar is dissolved. Add the vanilla, the cinnamon, and raisins if you want to use any. Pour this custard over the toasted brioche chunks and leave to soak about 10 minutes. Bake the pudding in the preheated oven until slightly puffed and firm, for about 45 minutes.
- Step 3 Let it cool slightly and prepare the Bourbon sauce. In a bowl beat the 2 eggs and the sugar until fully combined. Add the 55 g of melted butter and the Bourbon, set bowl over saucepan of simmering water, and beat mixture with a whisk or a wooden spoon until thick and creamy for about 6 minutes. Serve the warm bread pudding in small plates and pour the Bourbon sauce over.
Good to know!
