Bread Pudding. Seriously I love a good bread pudding. There is this place here in KC that makes the best bread pudding, I keep trying to re-create it and my versions are always good but not quite what theirs is, darn it! ha. This recipe has been in my file for a few years now and everyone always loves it. Today I’m adding a bourbon dessert sauce because yes that KC place has bourbon sauce 🙂 and i love the added flavor the sauce brings. I mean how can you say no to sugar on top of more sugar?! If your sweet tooth is calling to you this creme caramel bread pudding with bourbon sauce will certainly fill your craving.
Creme Caramel Bread Pudding
1 cup brown sugar
4 1/2 cups of bread sliced thick and then cubed (I used french bread)
6 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. Spread the brown sugar on the bottom of your casserole dish, this recipe is good in a square 8×8 or something similar, you can see i used a oval dish. Then place your cubed bread on top of that.
2. Make the custard by first mixing up the eggs, then add the cream, milk, sugar, vanilla, nutmeg and cinnamon. Mix to combine. Let stand for 30 minutes, preheat the oven to 350.
3. Bake until set, brown on top, and a small knife inserted into the center comes out clean, about 1 hour and 15 minutes. Let it cool slightly and serve with bourbon sauce (recipe below).
Bourbon Dessert Sauce
1/4 cup of butter (1/2 stick)
1/2 cup sugar
3 tablespoons heavy whipping cream
2 tablespoons bourbon
In a heavy bottomed pan melt the butter over medium-low heat. Once melted add the rest of the ingredients and simmer until thickened, stirring or whisking often. It should get thick enough to coat the back of a spoon. Take off heat and let cool slightly before topping your bread pudding with it.
This sauce would also be great to top ice cream or over a cheesecake. 🙂 Enjoy!