Bourbon Bread Pudding
Bread pudding is one of my favorite desserts because it delivers such a depth of flavor and a range of textures, with its custardy interior and crusty and slightly chewy outer crust. In order to develop that, you really need the bread to absorb all the dairy, so don't skimp on the soak time. As for the bourbon...no explanation required. If you don't have bourbon, just about any good whiskey (or whisky) will do. Try a spiced rum sometime. This recipe first appeared in EveryDayCook.
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 to 8 servings
- 1/2 cup dried cherries, blueberries, or raisins, chopped
- 3 fluid ounces bourbon
- 1 teaspoon unsalted butter, at room temperature
- 12 ounces cubed bread, such as challah, French, or focaccia
- 4 large eggs, separated
- 1/3 cup plus 1 tablespoon sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon freshly grated nutmeg
Heat oven to 350°F.
Combine the dried fruit and bourbon in a large bowl and set aside.
Coat a 1 1/2-quart round baking dish with butter, add the bread to the dish, and set aside.
Beat the egg yolks and 1/3 cup sugar in a stand mixer fitted with the paddle attachment until the yolks lighten in color and the sugar is completely dissolved. Stir into the fruit-bourbon mixture, followed by the milk, heavy cream, and nutmeg. Set aside.
Load up your mixture's whisk attachment and beat the egg whites to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon sugar and beat until stiff peaks form. Fold the egg whites into the egg yolk mixture. Remove 2 cups of the mixture and reserve for sippingYup, you just made eggnog. as the pudding bakes. Pour the remainder over the bread, pushing the bread down into the liquid, allowing it to soak for 20 minutes before baking.
Bake until the top is golden brown, 35 to 40 minutes. Remove from the oven and cool for 10 minutes before serving.