Wednesday, August 7, 2013

Ciabatta Bourbon Bread Pudding

With each custardy melt-in-your-mouth bite, the rich flavors of bourbon, cream, and vanilla come to life. With reachable ingredients and an easy-to-follow recipe this makes a great go-to dessert.  
1 pound day-old bread, cut into 1/2" cubes (12 cups)
1/2 cup unsalted butter, melted
2 Tbsp plus 1 1/2 cups sugar
5 large eggs 
4 cups heavy cream
1 generous pinch Kosher salt 
1/4 cup bourbon
4 Tbsp vanilla extract (or half vanilla bean)
Whisk 2 tbsp sugar and melted butter together.  In a large bowl toss the bread and melted butter and set aside. Using an electric mixer, beat the eggs, and remaining 1 1/2 cups sugar until light yellow and fluffy (3 minutes). Add cream and salt, and continue to mix. Add bourbon and vanilla whisk until combined well. Pour mixture over the bread, and toss. Spray a ceramic or glass baking dish and then scoop in the bread pudding mixture. Cover with plastic wrap and refrigerate for 2 hours allowing the bread to soak. Remove plastic wrap and bake on 325° for an 1 1/2 hours. Once top has crisped remove from oven and serve with ice cream and caramel syrup. 
Bon App├ętit!

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