How sweet is too sweet? There is nothing better than a boozy desert. Pair that with loads of butter and you have my heart. Bread pudding has been a southern staple for generations, but adding the world’s most popular spirit puts this dessert to the moon. INGREDIENTS:
- 1 oz. Kentucky Bourbon
- 1 1/2 Pounds of Brioche bread cut into 2-inch squares
- 4 Cups of Half & Half
- 12 Tbsp of Unsalted Butter
- 1 Cup of Light Brown Sugar
- 1/2 Cup of Sugar
- 3 tsp of Vanilla
- 5 Large Eggs, Lightly Beaten
- 1 Cup of Golden Raisins
- 1 Cup of Walnuts
- 4 Tbsp of Unsalted Butter
- 2 oz. of Kentucky Bourbon
- 1 Cup of Confectioners Sugar
- 1/2 Cup of Heavy Cream
- Move oven rack to lower third and preheat to 350 degrees.
- Lightly butter a 9 by 13 baking dish
- Put bread in a large mixing bowl and add the half and half over, tossing gently to soak the bread. Let it set.
- To make the custard, heat a medium saucepan and melt the butter over medium heat.
- Remove from heat and slowly add the brown sugar, bourbon, white sugar and vanilla then stir vigorously.
- In another mixing bowl, whisk the eggs and then add the butter-sugar mixture string well.
- Pour the custard mixture over the bread, tossing until well-combined.
- Pour everything into the baking dish spreading evenly.
- Sprinkle raisins and Walnuts throughout and cover with foil.
- Bake for 55 minutes.
- Remove foil and bake for another 15 minutes until golden brown.
- Melt butter in a saucepan over medium heat. Remove and add the bourbon and confectioners sugar, stirring well.
- Add cream and mix until smooth.
- Pour glaze over top of bread pudding at least 15 minutes before serving.
Ok, how do you not give this dessert a five out of five? This pudding has everything a sweet tooth junkie needs. Boozing it up enhances the flavor by 100. The brioche bread soaks up the pudding allowing every bite to be moist and satisfying. I have not used other pieces of bread, but I can not imagine it changing the taste that much. The bourbon glaze is where it’s at! I didn’t wait 15 minutes as suggested. I recommend you do the same. The warm glaze is so much better dripping over the bread warm, not to say it was bad the next day or the next. I cannot suggest enough that they make this dish for brunch or to indulge in a southern favorite. This a make at 5/5 Barrels