buttery, boozy, toothsome and rich, this bread pudding from the back in the day bakery cookbook is just the thing for sunday brunch. tips: the type of bread used to make the pudding makes the most difference in the texture. you can use ciabatta, which is the hardest and will give it the firmest texture. brioche and challah are softest; if you use either of these, you won’t need to soak the bread as long. soak the raisins in the liquid made from combining the butter, sugars, and vanilla. reprinted with permission by cheryl and griffith day. all rights reserved. position a rack in the lower third of the oven and preheat the oven to 350°f.
to make the pudding: put the bread in a large mixing bowl and pour the half-and-half over it, tossing it gently to soak the bread. in a medium saucepan, melt the butter over medium heat. pour the custard mixture over the bread, tossing gently to incorporate the custard and half-and-half mixture until well combined. pour the bread mixture into the prepared baking dish and spread it evenly. remove the foil and bake for an additional 10 to 15 minutes, until the bread pudding is golden brown. to make the bourbon glaze: melt the butter in a medium saucepan over medium heat. remove from the heat and add the bourbon and confectioners’ sugar, stirring until incorporated. pour the glaze over the top of the bread pudding and let it sit for 15 minutes before serving.
southern bourbon-soaked brioche bread makes a hearty creole-style dessert. whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl. 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. i made this recipe for a large group and it was a hit. i grated 4 apples and added that to the mixture, let it sit for several hours before cooking and used a cinnamon and sugar mix and sprinkled that on the top before baking. it was moist and very flavorful. i only made a ½ recipe, and i used captain morgan’s special reserve rum instead of bourbon. 2 forks- although the flavor was exceptional, i found it a bit too mushy and ‘eggie.’ i would substitute whipping cream for the half and half, and use 1/2 cup less. i would also use 3 eggs and 1 yolk.
i wash i had cubed the bread a day ahead to become stale and refrigerate before serving. i used challah bread because it’s more easily available and two cups of pecans because more nuts add a nice crunch to every piece. this was a big hit; however i did change a few things: 8 eggs instead of 5 (based on /recipes/food/views/bread-pudding-with-spiced-rum-sauce-105700) and i used brandy instead of bourbon. i served it with ice cream and a sauce that combined pure maple syrup and brandy. a real hit. i didn’t have any vanilla, but threw some sultanas in instead. i was a bit “mean”with the quantities of fluid, and it was just about ok, but next time i will trust the recipe! the cooking time as written is correct and make sure to cook it uncovered. resist the urge to stop the cooking because the top is getting golden brown, you want that. well, i have made this recipe and variants of it. one addition that we (my wife, i and others) enjoy is a bourbon glaze poured sparingly over the top. if you try that, i suggest you cut the brown sugar in half!
ingredients ; 1 1/2 pounds ciabatta ; 4 cups half-and-half ; 12 tablespoons unsalted butter ; 1 cup packed light brown sugar ; 1/2 cup granulated sugar. 1 loaf french bread, cut into 1 inch cubes (16 oz.) 4 cups milk 3 large eggs, beaten 2 cups sugar 1 cup raisins 3 tablespoons butter 2 tablespoons pure butter a 13 by 9-inch baking dish, and put the cubed brioche in it. whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla,, bread pudding with bourbon sauce southern living, individual bread pudding with bourbon sauce, brioche bread pudding with bourbon sauce, bourbon sauce for bread pudding without egg.
here we go back to new orleans again, with bourbon street flair. southern bourbon-soaked brioche bread makes a hearty creole-style dessert. this best-ever bread pudding is so easy to make. just soak bread cubes with eggs, sugar, and milk, then bake. add bourbon-soaked raisins and spices to make ingredients 1 cup sugar 6 tablespoons (3 ounces) unsalted butter 1/2 cup buttermilk 1 tablespoon bourbon, or more 1 tablespoon white corn, bread pudding with bourbon sauce allrecipes, southern bread pudding, southern bread pudding, bread pudding sauce, new orleans bread pudding.
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