custard bread pudding with bourbon sauce
This is one of my most requested sweet recipes. When this bread pudding bakes, the top of the bread pudding gets a little crispy, the middle is moist, and the bottom layer is custardy. It seems as though most soak their bread. I choose not to soak it because I enjoy the different layers I get when I don't. The buttery bourbon sauce is what makes this dish, so I think it's best to keep this dessert away from the kids.
Blue Ribbon Recipe
Not overly sweet, anyone would enjoy a slice of this custard bread pudding. It's unusual in that it's made with stale French bread and a sweet quick bread like zucchini bread or banana bread. We opted to use banana bread and liked the texture it adds. Cinnamon is subtle but enhances the bread pudding's overall flavor. This dessert is elevated with a thick, rich, and buttery bourbon sauce. It adds just the right amount of sweetness without being too sweet. This recipe is for you if you like a more custard-like bread pudding.
Ingredients
- CUSTARD BREAD PUDDING
- 8 cups stale French bread & sweet bread like banana or zucchini
- 4 cups half and half
- 8 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 1/2 teaspoons vanilla extract
- 1 pinch Kosher salt
- BOURBON SAUCE
- 1/2 pound butter
- 2 tablespoons water
- 1 cup granulated sugar
- 1 pinch Kosher salt
- 2 large eggs
- 1/4 cup bourbon
How To Make custard bread pudding with bourbon sauce
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Step 1Preheat oven to 325 degrees F. -
Step 2To make the bread pudding, cut bread into small cubes. Toss the bread cubes together and place them in a 9 X 13 casserole.
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Step 3Mix the cream, eggs, sugar, cinnamon, and vanilla together.
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Step 4Pour egg mixture over bread. Press the bread down with a fork to get all the bread coated in the custard.
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Step 5Place the 9 X13 dish into a large roasting pan and fill the roasting pan with boiling water to reach halfway up the side of the 9 X 13 dish.
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Step 6Bake for 55 minutes to 1 hour or until a knife comes out clean.
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Step 7To make the bourbon sauce, place butter, water, sugar, and salt in a bowl over a double boiler.
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Step 8Mix with a whisk or wooden spoon until sugar dissolves and the grittiness is gone.
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Step 9Remove from heat and beat in one egg, at a time, with a whisk until mixed well.
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Step 10Add bourbon and mix to blend.
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Step 11Return to the double boiler and cook for another 3 – 5 minutes to cook the eggs and some of the alcohol off. The sauce will thicken as it cools. Refrigerate leftover sauce.
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Step 12To see my original post with more notes and thoughts visit my blog at http://susan-thinkingoutloud.blogspot.com/2010/06/custard-bread-pudding-with-bourbon.html#more
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