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Bread Pudding with Bourbon Cream

 
Bread Pudding with Bourbon Cream
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photo credit: Ev Thomas
Bread pudding is one of the best uses for stale bread.  Use leftover French bread, white bread, brioche, or even bagels for this simple dessert.  The sauce is simply heavy cream and good bourbon but you can use bourbon flavoring if you prefer.
Recipe By: Adapted from California Country
  • Prep20 min |
  • Total55 min |
  • Serves4-6
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Ingredients

  • Bourbon Whippped Cream:
    • 6 ounces heavy cream
    • 1/2 ounce bourbon
  • Pudding:
    • 8 cups 1" cubed bread pieces
    • 3 medium eggs
    • 2 cups whole or 2% milk
    • 2 cups raisins (optional)
    • 2 tablespoons vanilla extract
    • 3 tablespoon ground cinnamon
    • 2 cups old-fashioned oats
    • 4 tablespoons brown sugar (light or dark)
    • 3 tablespoon honey
    • 6-8 ounces apple juice
    • 2 ounces maple syrup

Instructions

Bread Pudding

In a large bowl, beat eggs, milk, cinnamon, vanilla and a couple of teaspoons of bourbon.  Add the bread cubes and and raisins (if you're using them) and fold the ingredients to distribute the egg evenly.  Let the bread mixture sit overnight, refrigerated.  You can shorten this time to 30 minutes if you're short on time.

Preheat the oven to 350F

Grease a medium sized glass baking dish then pour the bread mixture into the pan.  Press the ingredients down firmly with your hands.  One ingredient at a time, sprinkle the rest of the ingredients over the bread evenly, starting with the oats, brown sugar, and then the honey.

Bake in a preheated oven 350F for about 25-35 minutes or at until the bread gets golden brown. 
Allow the pudding to rest about 10 minutes before cutting.   Serve it warm topped with the Bourbon Whipped Cream

Bourbon Whipped Cream

Chill a medium bowl along with the beaters in the freezer for about 10 minutes.  Whip the cream with a hand mixer until soft peaks form.  Once the cream is thickened to you liking, add the bourbon or the extract.

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