Bread pudding is the perfect blank canvas dessert—ready to shine with your favorite ingredients. We’ve been craving this fall-flavored version since the leaves turned, spiked with bourbon and sweetened with molasses and dark brown sugar.
Bourbon-Molasses Bread Pudding
2014-11-25 21:05:27
Yield: 8 to 12 servings
Ingredients
- 1 (1-pound) loaf French bread, cut into 1-inch pieces
- 6 cups whole milk
- 6 large eggs
- 11⁄4 cups sugar
- 1⁄4 cup bourbon
- 3 tablespoons molasses
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- Bourbon-Pecan Sauce (recipe follows)
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
- On a large rimmed baking sheet, place bread. Bake until dry, approximately 15 minutes; let cool.
- In a large bowl, whisk together milk, eggs, sugar, bourbon, molasses, vanilla, salt, and cinnamon. Add bread, tossing to combine. Pour bread mixture into prepared dish. Using a spatula, gently press bread to cover with milk mixture. Cover, and let stand 30 minutes.
- Uncover, and bake until puffed and golden brown and a knife inserted near center comes out clean, approximately 55 minutes. Let stand 30 minutes before serving. Serve with Bourbon-Pecan Sauce.
Taste of the South https://tasteofthesouthmagazine.com/
Bourbon-Pecan Sauce
2014-11-25 21:07:23
Yield: approximately 2 1⁄3 cups
Ingredients
- 1 1⁄4 cups firmly packed dark brown sugar
- 1⁄2 cup butter
- 1⁄3 cup bourbon
- 1⁄3 cup water
- 1⁄8 teaspoon salt
- 1 cup chopped toasted pecans
Instructions
- In a large saucepan, bring brown sugar, butter, bourbon, 1⁄3 cup water, and salt to a boil over medium-high heat, stirring constantly. Reduce heat to low. Simmer 5 minutes, stirring constantly. Stir in pecans. Serve warm.
Taste of the South https://tasteofthesouthmagazine.com/