Bread Pudding with Salty Bourbon Caramel Sauce

BY KATHERINE MACNAUGHTON
FROM THE DINER THROWDOWN
Bread Pudding 2
Bread Pudding
6 Challah rolls, cubed
1 cup golden raisins, soaked in Bourbon overnight
Butter
3 large eggs
¾ cup sugar
½ tsp cinnamon
½ tsp nutmeg
½ tsp all spice
¼ tsp ground ginger
1 tsp vanilla extract
½ tsp salt
3 cups whole milk
2 tbsp molasses

Method

  1. Preheat the oven to 375° F.
  2. Spread the bread cubes on a baking sheet and toast in oven until nicely golden.
  3. Butter a 9×13 baking dish.
  4. Using a handheld mixer, combine the eggs and sugar. Add the ground spices, vanilla and salt.
  5. Warm the milk and molasses until lukewarm either on the stove or in the microwave, then gradually add the warm milk to the egg mixture and beat until combined.
  6. Place the bread cubes in your baking dish. Sprinkle the Bourbon-soaked raisins over the top and pour the custard over the bread mixture. Feel free to shake the dish to make sure the custard gets into all the nooks and crannies.

Bourbon Caramel Sauce
1 cup sugar
6 tablespoons water
4 tablespoon butter
¼ c heavy cream
¼ teaspoon sea salt
½ cup Bourbon

Method

  1. Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved.
  2. After all of the sugar is completely dissolved, increase the heat to high. Keep an eye on the caramel but do not agitate it, so don’t stir it, but you can occasionally grab the handle of the pan and swirl mixture to make sure it cooks evenly.
  3. The color will start to change and darken after 3-5 minutes. You want it to be a dark amber but not burnt. This color progression happens really quickly son keep your eye on it.
  4. When the sugar water mixture has reached the desired color, stir in the butter, sea salt, and heavy cream. The mixture will bubble like crazy, but don’t panic. Whisk well and set aside to cool for 10 minutes and then stir in the whiskey.
  5. Bake the bread pudding for 30-35 minutes or until the top of the bread cubes are dry and golden, then let it sit for a minute or two.
  6. Drizzle your delicious caramel sauce over the bread pudding and top with a few extra Bourbon-soaked raisins. Eat warm.Bread Pudding
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