Bourbon bread pudding with bourbon syrup

12 Nov

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

Bourbon bread pudding

4-5 cups cubed, stale bread

3 tablespoons bourbon

1/3 cup dried cherries

3 eggs

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).

Bourbon syrup

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.

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