Oh hello warm out of the oven, creamy, sweet, smothered in bourbon cream sauce, delicious bread pudding. I think you and I will make wonderful friends. As long as you don’t mind if I eat all of you. In one sitting. Oh yeah.
So anyone who knows me well might think this is a rather odd recipe for me to post. The thing is, I don’t really care for bread. It’s just so … bread-y. Ugh. Yuck. Sure I eat sandwiches, but just to eat bread for bread’s sake? No thank you.
But what I dislike even more than bread is wasting food. Does that drive you crazy too? After a catering event I had last week I was left with a mountain of dinner rolls and no real interest in eating them. A week went by and I kept hearing my co-chef for this catering event (and the best pastry chef in the city), Mark from Marked Edible Designs, saying, “make them into bread pudding!” I have to be honest, even the thought of bread pudding didn’t really interest me. Silly, silly me.
Why didn’t someone tell me that bread pudding might very well be one of the best things EVER?
It’s so creamy and cinnamon-y and a whole lot like rice pudding, which I love. It’s also super easy to make (this was my first and definitely not last attempt.)
All you do to make this is this:
- Mix a few things together in a bowl
- Pour it over some old stale white bread
- Bake it in the oven for a half an hour
- That’s it!
Oooohhh and then there’s the bourbon cream sauce. Mmm hell ya let’s not forget about that. You see, I’m a bourbon kind of gal. Straight up, on the rocks, mixed into a stiff cocktail, doesn’t matter, I love it. And there’s lots of delicious bourbon flavour in this so, of course, I love it.
If you’re more of a whiskey or rum kind of guy or gal just replace the bourbon with your booze of choice. Or if you’re not the boozy type vanilla would be great too.
And one more thing …. there’s tonka beans in here. (Tonka what??) They were introduced to me by my girlfriend Shantel who brought me bottle from Paris. They’re illegal in America so you may have trouble sourcing them if you live there. They taste a little like vanilla, a little like almonds and, at least according to the bottle, a little like hay. Can’t say I can notice the hay flavour though. I only added a little so they don’t play a major role in the bread pudding so you can leave them out without worry. Next time I’ll add more for extra tonka bean flavour.
Make sure to follow The Endless Meal!
- 4 packed cups (200 grams/ 6 ¾ ounces) white bread or buns, torn into pieces
- Butter, to grease the pan
- 2 large eggs
- 1 ½ cups whole milk
- ¾ cup sugar
- 2 tablespoons bourbon
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon sea salt
- Optional: 1 tonka bean, grated
- ½ cup raisins
- 1 cup heavy cream
- 1 ½ tablespoon flour
- 2 tablespoons bourbon
- ⅓ cup sugar
- ¾ teaspoon sea salt
- Preheat the oven to 350 degrees. Place the torn bread into a large bowl. Grease an 8x8 inch baking dish.
- In a medium sized bowl whisk together the eggs, whole milk, sugar, bourbon, cinnamon, allspice, nutmeg, sea salt and optional grated tonka bean. Pour the sauce over the bread, add the raisins and mix everything together well.
- Pour the bread into the prepared baking dish and bake in the oven for 35-45 minutes, or until the edges are browned. (The centre will still look soft.)
- Put the heavy cream in a small saucepan and sprinkle with the flour. Whisk until it is combined then bring to a boil over medium high heat. Boil for 1 minute, or until it has thickened. Remove it from the heat and whisk in the sugar, bourbon and sea salt. (If you are serving this to anyone who cannot have alcohol add the bourbon at the beginning so that the alcohol will burn off when it boils.)
- Serve the bread pudding in small bowls with the bourbon cream sauce poured over top.