gingerbread spiced bread pudding with bourbon sauc

Name: GINGERBREAD SPICED BREAD PUDDING WITH BOURBON SAUC
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: - bread pudding; 1 quart(s) pouch rawspicebar's gingerbread spices; 6 cup(s) lightly packed, 1/2 inch-cubed french bread (about 10 ounces); 3/4 quart(s) non-fat evaporated milk; 3/4 cup(s) non-fat milk; 2 quart(s) large eggs; 1/2 cup(s) dark brown sugar; 3 tablespoon(s) molasses; 3 tablespoon(s) bourbon; 1 tablespoon(s) pure vanilla extract; 1/4 teaspoon(s) kosher salt; 1/3 cup(s) minced crystalized ginger; 1/3 cup(s) golden raisins; - bourbon sauce; 1/3 cup(s) non-fat evaporated milk (or substitute whipped cream or half and half if you are feeling decadent); 1/4 cup(s) granulated sugar; 3 tablespoon(s) bourbon; 2 tablespoon(s) non-fat plain yogurt

10 Pinches 5 Photos

RawSpiceBar Spices & Spice Kits

San Francisco, CA

Updated on Dec 22, 2015

This recipe created by Rawspicebar

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 8-10 serving(s)

Ingredients

- bread pudding
1 quart pouch rawspicebar's gingerbread spices
6 cups lightly packed, 1/2 inch-cubed french bread (about 10 ounces)
3/4 quart non-fat evaporated milk
3/4 cup non-fat milk
2 quarts large eggs
1/2 cup dark brown sugar
3 tablespoons molasses
3 tablespoons bourbon
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup minced crystalized ginger
1/3 cup golden raisins
- bourbon sauce
1/3 cup non-fat evaporated milk (or substitute whipped cream or half and half if you are feeling decadent)
1/4 cup granulated sugar
3 tablespoons bourbon
2 tablespoons non-fat plain yogurt

How To Make gingerbread spiced bread pudding with bourbon sauc

Step 1

Place rack in the center of your oven and preheat to 350 degrees F. Arrange bread in a single layer on an ungreased baking sheet. Bake for 8 minutes or until lightly toasted. To bake a single bread pudding: Lightly spritz a 9×5-inch loaf pan with cooking spray.

Step 2

For the bourbon sauce: Place a deep mixing bowl, beaters, and the 1/3 cup evaporated milk in the freezer to chill for 20 minutes.
Step 3

In a large mixing bowl, whisk together the 3/4 cup evaporated milk, non-fat milk, eggs, brown sugar, molasses, bourbon, vanilla, RawSpiceBar's Gingerbread Spices and salt. Add bread cubes, ginger, pecans, and raisins. Let mixture stand 20 minutes, stirring the bread occasionally to ensure all cubes soak up the milk.
Step 4

To bake, fill pan nearly to the top, gently pressing to compact.
Step 5

Bake at 350 degrees F until deep golden brown on top and a knife inserted in the center comes out clean: 20-25 minutes for muffin cups; 30-35 minutes for ramekins or mini panettones; 43-47 minutes for a single loaf pan.
Step 6

To prepare sauce: beat evaporated milk in the chilled bowl on high for 1 to 2 minutes, until it is the consistency of whipped cream. Gradually add sugar, bourbon, and yogurt and beat for several minutes longer, until thickened. Serve over warm bread pudding.
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