Bourbon Bread Pudding
Need a vegetarian dessert? Bourbon Bread Pudding could be an excellent recipe to try. This recipe makes 12 servings with 476 calories, 5g of protein, and 24g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up ground all spice, cornstarch, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
Heat ½ cup bourbon in a medium saucepan set over medium-low heat until warm.
Place the currants or raisins in a small bowl and pour the warm bourbon on top; let stand at least 1 hour or overnight.Make the bourbon sauce: In a small saucepan set over medium heat bring 1-cup cream to a simmer. In a small bowl whisk cornstarch and 2 tablespoons of the warm cream together to create a slurry; slowly whisk the slurry into the remaining warm cream. Bring the mixture to a boil, whisking constantly. Once it boils add the ¼ cup sugar and reduce heat to very low.
Whisk constantly until thickened, about 3 minutes.
Remove from heat; stir in remaining ¼ cup bourbon. Set aside to cool completely.Make the bread pudding: Preheat oven to 350 degrees. In a large bowl stir together bread, milk, and remaining 1-cup cream. In a medium bowl whisk the eggs, remaining 1 ½ cups sugar, vanilla, salt, and all spice until well combined; add to bread mixture. Stir in the currants or raisins and the bourbon they soaked in.Butter a 2-quart shallow baking dish in oven.
Pour in bread mixture, spreading it evenly across the bottom of the baking dish.
Bake in the heated oven until bread cubes are browned and custard is cooked, about 40 minutes.
Let cool completely on a wire rack.
Serve with bourbon sauce. Reheat the sauce gently with ½ teaspoon water if necessary.