bread pudding with bourbon sauce

the bread pudding recipe instructs you to layer the bottom and the top of the pudding with this bourbon sauce. in addition to this side sauce, i instruct you to bake the bread pudding with a bottom layer and top drizzle of the bourbon sauce. simply whisk together the remaining ingredients to make a “pudding,” toss the bread cubes in it, and bake the whole thing. most of the time, i actually prefer to use unsalted butter in my baking recipes. this recipe works best if you substitute the bourbon whiskey with another amber- or brown-colored, grain-based, high-proof alcohol. i like to think of the bread as a sponge. if you want to go the extra mile, i recommend using an enriched bread—that is, bread made with eggs and sugar in its dough—to make this bread pudding recipe.

i sometimes make stale bread for recipes by laying out slices of the bread on a wire rack and letting it sit uncovered overnight. in fact, doing so yields an even more delicious bread pudding since you allow the bread more time to absorb the pudding. this recipe instructs you to dress the bread pudding three times with the bourbon sauce. finally, it instructs you to serve the baked bread pudding with the remaining sauce. in my debut cookbook, weeknight baking, i finally reveal the secrets to baking delicious desserts on a tight schedule. i usually never comment on recipes, but i have been on the search for the best bourbon bread pudding for years. the layering of the sauce on the bottom and top= game changer!

this wonderful bread pudding is served at the beaumont inn in harrodsburg. the restaurant is located in the heart of what is known as bourbon country so it is only natural that the sauce served with this bread pudding is flavored with bourbon, an american whiskey produced mainly in the southern part of kentucky. both the bread pudding and the bourbon sauce are served warm. therefore it is best to start the sauce shortly before the bread pudding comes out of the oven, then it will all be ready at the same time for a delicious dessert or brunch.

when using dry bread, it is best to give it a couple of minutes to rehydrate after mixing it with the milk and eggs. adding raisins to the bread pudding is optional. the amount of bourbon you add to the sauce depends on your personal taste. bring sauce mixture to a boil. use dried cranberries instead of raisins, or make it with currants or chocolate chips.

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 bourbon sauce ; 1 cup packed brown sugar ; 1/2 cup butter or margarine ; 2 tablespoons whipping cream ; 3 to 4 tablespoons bourbon or 2 teaspoons brandy extract the bourbon sauce is incredibly simple: simply whisk together brown butter, brown sugar, and bourbon whiskey! that’s it. because all the, easy bourbon sauce for bread pudding, bread pudding with bourbon caramel sauce, kentucky bourbon bread pudding, kentucky bourbon bread pudding, bourbon sauce for dessert.

bourbon sauce ; 1/2 cup (114g) butter ; 1 cup (200g) granulated sugar ; 1/4 cup (60ml) milk ; 1/4 cup (60ml) bourbon 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 sauce gather the ingredients. in a saucepan over medium heat, combine sugar with butter, buttermilk, bourbon, white corn syrup, and, whiskey sauce for bread pudding, brandy sauce for bread pudding.

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