I’m pretty sure the title says it all.
Pro tip: Don’t eat this and then think you’ll do anything else productive that evening – it’s pretty boozy.
Bourbon bread pudding
4-5 cups cubed, stale bread
3 tablespoons bourbon
1/3 cup dried cherries
1 ¼ cup whole milk
1 tablespoon vanilla
½ cup white sugar
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
1) In a small bowl, soak the cherries in bourbon for about 30 minutes. Grease an 8×8 inch pan and set aside.
2) Cube the bread into about 1/2 inch pieces – you can just tear it up by hand.
3) In a large bowl, whip the eggs. Add the milk, vanilla, and the spices.
4) Strain the cherries – the bourbon goes in the bowl, the cherries can be set aside for now.
5) Mix the bread into the egg/milk mixture. Pour the bread mixture into the prepared pan. Sprinkle cherries on top.
6) Cover with tin foil, and let sit in fridge for 30-60 minutes.
7) Preheat the oven to 350 degrees.
8) Take a larger pan (8.5×11 works well) and fill halfway with water. Place the 8×8 inch pan, still covered in tin foil, in the water bath, and place in the oven for 20 minutes.
9) After 20 minutes, remove the foil, and cook another 15-20 minutes. The bread pudding is done when a knife inserted in the center comes out clean.
10) Let cool slightly before eating – if desired, drizzle some bourbon syrup (recipe below).
1 tablespoon bourbon
½ cup white sugar
1 tablespoon butter
1) In a small saucepan, combine bourbon and sugar, and cook over medium-high until sugar dissolves completely, stirring constantly.
2) Once it’s completely cooked together, and comes to a simmer, turn the head down and add butter. Stir until completely mixed in.
3) Let cool, then drizzle on anything and everything.