Bourbon Bread Pudding With Variations Recipes

BOURBON BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Combine the dried fruit and bourbon in a large bowl and set aside for half an hour
• Coat a 1 1/2-quart round baking dish with butter and set aside. Place the bread in a large mixing bowl and have standing by.
• Beat the egg yolks and 1/3 cup sugar in a stand mixer fitted with the paddle attachment until the yolks lighten in color and the sugar is completely dissolved. Stop the mixer and pour the bourbon/fruit mixture through a hand strainer so that the bourbon goes into the egg mixture but the fruit is reserved. Return the mixer to "stir" and add the milk, heavy cream, and nutmeg. Set aside.
• Load up your mixer's whisk attachment and beat the egg whites to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon sugar and beat until stiff peaks form. Fold the egg whites into the egg yolk mixture. Remove 2 cups of the mixture and reserve for sippingYup, you just made eggnog. as the pudding bakes.
• Pour the remaining custard over the bread cubes and stir to thoroughly combine, then add the reserved fruit and leave to soak for 20 minutes. After, transfer the mixture to the prepared baking dish, pushing the bread down with your hands or the lid of a small saucepan, to make it fit.
• Bake until the top is golden brown, 35 to 40 minutes. Remove from the oven and cool for 10 minutes before serving.

BOURBON BREAD PUDDING

Steps:

• Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
• Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
• Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
• Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

BOURBON BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
• Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
• Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
• Pour sauce over bread pudding when done.

BREAD PUDDING WITH SOUTHERN BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
• With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
• Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
• Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

BOURBON BREAD PUDDING WITH VARIATIONS

Steps:

• Butter a 9x9 baking dish and put bread in it. Sprinkle with pecans.
• In a large bowl, whisk together half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg.
• Pour the custard mixture over the bread and stir to coat evenly. Let the pudding sit for 1 hour.
• Preheat the oven to 350 degrees. Put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove from oven and let stand 10 minutes.
• Serve with fresh whipped cream.
• Variations: add one large chopped apple (try: Cameo, Cortland, Golden Delicious, Granny Smith, Jonagold, Jonathan, or Rome); one large sliced banana; or 1/2 cup golden raisins. I think blueberries might be good, too, but I haven't tried that yet.
• Note: If your bread is fresh, toast it for 8-10 minutes on a baking sheet before you begin.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE

Steps:

• 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
• 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
• 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
• 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
• 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
• 6. Transfer casserole to wire rack and cool 20 minutes.
• 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
• 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.

BREAD PUDDING WITH WARM BOURBON SAUCE

Steps:

• Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
• Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.

BOURBON BRIOCHE BREAD PUDDING

Steps:

• Preheat oven to 375°. Pour 1/4 cup bourbon over raisins in a small bowl; let stand 5 minutes. Place bread in a greased 8-in. square baking dish. Top with walnuts, raisins and soaking liquid., In a large bowl, whisk eggs, cream, sugar, cinnamon, vanilla, nutmeg, salt and remaining bourbon until blended. Pour over bread; let stand until bread is softened ,about 15 minutes. , Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 35-40 minutes. Serve warm. If desired, serve with confectioners' sugar and whipped cream.

BOURBON BREAD PUDDING

Steps:

• Make the pudding: Preheat oven to 350 degrees with a rack set in the lower third of the oven. Lightly butter and 9-by-13-inch baking dish; set aside.
• Place bread in a large bowl. Add half-and-half and toss to soak. Set aside at room temperature.
• In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
• In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Pour over bread tossing until well combined.
• Pour bread mixture into prepared baking dish, spreading evenly. Sprinkle raisins over top and gently work into pudding, making sure liquid covers the bread. Cover baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake for 55 minutes. Remove foil and continue baking until bread pudding is golden brown, 10 to 15 minutes.
• Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Pour glaze over top of bread pudding and let stand 15 minutes before serving. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, for up to 4 days.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

MINI BOURBON BREAD PUDDINGS

Steps:

• Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-inch-by-2-inch); set aside.
• Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.
• In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
• In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.
• Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.
• Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.

CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE

Steps:

• To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
• To make pudding: preheat oven to 350 degrees F (175 degrees C).
• Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
• Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
• Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.