Bread Pudding with Bourbon Sauce is real rich Southern fare that Paula Deen would be proud of. The pudding was actually really easy to make. I used raisin challah though later I realized that the left over cinnamon bread would have been PERFECT for such a dessert. If - actually WHEN (since it was such a big hit) - I make the cinnamon bread again, I will definitely use the second loaf for a batch of bread pudding. To me, this dessert is certainly a hit. It uses NINE egg yolks so if you want to make meringues or like lots of egg white omeletes with the extra egg produce, I highly recommend planning ahead. The process was simple but it did longer than the recipe suggested for the pudding to officially set. I kept neurotically checking to see if the center was still liquidy after the time the recipe said had passed. It probably took an extra ten minutes but then everything was fine. You need to wait approximately an hour to make sure it cools down, so allot that into your serving time as well.
The bread pudding, however, would not be complete without the amazing Bourbon sauce that you pur on top of it. It takes about five minutes to make and the ingredients are simply cream, brown sugar, butter and then a tablespoon and a half of Bourbon stirred in after you remove it from the heat. It then needs to cool to room temperature. This definitely made the whole dessert. I made it for my boyfriend and brought the leftovers to my mom and grandma for Easter. The only complaint (if you can call it that) received is that the dessert is too heavy - and it is very rich - so make sure you're hungry and prepared to indulge. Definitely will make this again!
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