New Orleans Bourbon Bread Pudding
Source of Recipe
From "Cook's Illustrated All-Time Best Brunch"
Recipe Introduction
"This bread pudding is the perfect sweet, boozy counterpoint to all savory brunch standbys. To keep this pudding rustic but rich, we tore a crusty baguette into pieces and toasted them to keep the bread from turning soggy. We introduced bourbon's rich flavor by simmering raisins in it and later stirring the concentrated liquor into the custard. We layered the spiked custard-soaked bread and raisins into a baking dish, baked it until the custard had a chance to set up, then sprinkled on cinnamon, sugar, and butter for a caramelized finish. For a little more punch, drizzle Bourbon Sauce (recipe follows) over individual servings."
List of Ingredients
◦ 1 (18- to 20-inch) baguette, torn into 1-inch pieces (10 cups)
◦ 1 cup golden raisins
◦ cup bourbon
◦ 6 tablespoons unsalted butter, cut into 6 pieces and chilled, plus extra for baking dish
◦ 8 large egg yolks
◦ 1 cups packed light brown sugar
◦ 3 cups heavy cream
◦ 1 cup whole milk
◦ 1 tablespoon vanilla extract
◦ 1 teaspoons ground cinnamon
◦ teaspoon ground nutmeg
◦ teaspoon salt
◦ 3 tablespoons granulated sugar
Recipe
Adjust oven rack to middle position and heat oven to 450 degrees. Arrange bread in single layer on baking sheet and bake until crisp and browned, about 12 minutes, turning pieces over and rotating sheet halfway through baking. Let bread cool. Reduce oven temperature to 300 degrees.
Meanwhile, heat raisins with cup bourbon in small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain mixture, reserving bourbon and raisins separately.
Butter 13 by 9-inch broiler-safe baking dish. Whisk egg yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg, and salt together in large bowl. Whisk in reserved bourbon plus remaining cup bourbon. Add toasted bread and toss until evenly coated. Let mixture sit until bread begins to absorb custard, about 30 minutes, tossing occasionally. If majority of bread is still hard, continue to soak for 15 to 20 minutes.
Pour half of bread mixture into prepared baking dish and sprinkle with half of raisins. Pour remaining bread mixture into dish and sprinkle with remaining raisins. Cover with aluminum foil and bake for 45 minutes.
Meanwhile, mix granulated sugar and remaining teaspoon cinnamon in small bowl. Using your fingers, cut 6 tablespoons butter into sugar mixture until size of small peas. Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes. Remove pudding from oven and heat broiler. Once broiler is heated, broil pudding until top forms golden crust, about 2 minutes. Transfer to wire rack and let cool for at least 30 minutes or up to 2 hours. Serve.
Serves 8 to 10
❧ Bourbon Sauce:
Bourbon Sauce can be refrigerated for up to 5 days; reheat on stovetop.
◦ cup bourbon
◦ 1 teaspoons cornstarch
◦ cup heavy cream
◦ 2 tablespoons sugar
◦ 2 teaspoons unsalted butter, cut into small pieces
◦ Pinch salt
Whisk 2 tablespoons bourbon and cornstarch in small bowl until well combined. Heat cream and sugar in small saucepan over medium heat until sugar dissolves. Whisk in cornstarch mixture and bring to boil. Reduce heat to low and cook until sauce thickens, 3 to 5 minutes. Off heat, stir in butter, salt, and remaining 2 tablespoons bourbon. Drizzle warm sauce over individual servings of bread pudding.
Makes about 1 cup
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