Bourbon Bread Pudding With Variations Recipes

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.

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.

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.

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.

CHALLAH BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat the oven to 350°F and grease a large 9×13-inch baking dish with spray.
• Slice and cut bread into bite-sized pieces and assemble bread in prepared baking dish.
• In a large bowl, whisk eggs together. Then add in sugar, milk, vanilla, cinnamon, nutmeg, salt, and continue whisking to fully combine. Gently pour custard mixture over top of bread cubes.
• Add in soaked raisins on top of mixture and use a spoon or your hands to nestle in raisins.
• Bake bread pudding in the oven for 35-45 minutes or until top is golden brown in color and custard is cooked through completely.
• To make the bourbon sauce: in a medium sauce pan, combine all ingredients together and bring to a boil over medium-high heat. Reduce heat to low and cook sauce for 2-3 minutes, stirring constantly. Drizzle warm over bread pudding. Sauce can be stored in refrigerator for up to one week. Reheat sauce in microwave as necessary as it will harden in the refrigerator.

OLD FASHIONED BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Place the raisins in a bowl and pour Bourbon over the raisins just until submerged. Soak for, at least, 1 hour or longer.
• Cut the French Bread into large cubes and place them in a large bowl.
• In a separate bowl, whisk together the eggs and milk until well mixed. Add the cinnamon, nutmeg, vanilla extract, and sugar. Whisk until all ingredients are mixed. Add the raisins including the remaining Bourbon and stir. Pour the liquid over the bread and allow to soak for 5-7 minutes. Preheat oven to 350 Degrees.
• Pour bread mixture in a 9X13 casserole dish. Bake in preheated oven uncovered for 35 minutes. Remove from oven and cover with aluminum foil until ready to serve.
• For Sauce: Add cream, milk, and sugar to a medium saucepan over medium heat. In a small bowl add the cornstarch and ¼ cup of Bourbon and mix together until cornstarch has dissolved and pour in the heavy cream mixture and bring to a simmer. Whisk constantly to avoid scorching. The mixture will thicken. Remove from heat and add the salt, butter, vanilla extract and the remaining ½ cup of Bourbon. Whisk ingredients. Pour over the Bread Pudding or serve on the side for individual serving.

BREAD PUDDING, WITH VARIATIONS

Steps:

• Preheat oven to 325 degrees. Set aside an 8"x8" pan.
• Mix together bread cubes and raisins in a large bowl.
• Whisk milk, eggs, sugar, vanilla, melted butter and cinnamon in another bowl. Pour over bread mixture and stir in, mashing bread cubes with back of spoon to encourage them to sop up milk mixture. Mash and mix until bread is nice and soggy. (The crust pieces will hold their shape, but the cubes from the center of the loaf should disintegrate into a soggy bread mass. If there is more than 1/2" of milk mixture pooled on the bottom, you have too much liquid: add about 1/2 cup more bread cubes. If some of the bread cubes are still dry, add a little more milk.)
• Pour mixture into pan and bake for 1 hour 30 minutes This is a good time to prepare your custard, make dinner, or ponder one of life's great mysteries. You may have to lay a sheet of foil over the top of the pudding in the last 30 minutes of cooking to keep it from browning too much.
• Once it's set in the center (i.e. no longer mushy, but firm), remove from oven and allow to cool about 30 minutes until just warm. Slice into 9 blocks and serve warm, preferably with vanilla custard.
• Variation 1: You can use any kind of bread you want, provided that it is a yeast bread, isn't sourdough, rye or pumpernickel, does not contain savory items (like rosemary. cheese or olives), and isn't overly salty. Other than that, use your imagination! Whole wheat breads are best when mixed with at least 1/3 white flour breads. This keeps the pudding from becoming too heavy. Mildly sweet breads, or those containing fruit or nuts, are also nice (think raisin bread or cinnamon bread.) Gluten-free bread can also be substituted with equally successful results.
• Variation 2: Add 1/2 cup chopped nuts (hazelnuts are particularly nice).
• Variation 3: Substitute any type of dried fruit for the raisins (cranberries, cherries, figs, currants, etc.)
• Variation 4: Honey Orange Apricot Bread Pudding: Reduce sugar to 1/3 cup and add 2 tablespoons honey, 1/4 cup orange juice and zest of 1 orange to milk mixture. Omit cinnamon. Substitute 3/4 cup chopped dried apricots (I prefer the darker, more tart Blenheim variety than the Turkish ones, but both will work.).
• Variation 5: Substitute 3/4 cup semisweet chocolate chips for the raisins. Serve drizzled with warm chocolate sauce.

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

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 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.