As a young girl, I adored baking with my mom. She used to let me sift the flour and measure the brown sugar while she was getting ready to bake a batch of chocolate chip cookies. I loved smashing the brown sugar into the bottom of the measuring cup until it was full and then pouring it into the mixing bowl to see the perfect cup shape of sugar atop of the flour. I now have 3 young children of my own and still love to bake. The only down side to baking is the mess that always takes place during the process. But in the end, the mess is always worth the sugary treat that follows!
While searching for recipes for a brunch idea, I found this recipe. And any recipe that has 4 cups of half-and-half has to be delicious! This is a rich dessert that will please almost any palate. Even my dad, who doesn’t care for bread pudding, said this was fantastic. With Father’s Day just around the corner, I bet your dad might just love too!
BOURBON BREAD PUDDING (Recipe adapted from “The Back In The Day Bakery Cookbook”, written by Cheryl & Griffith Day.)
FOR THE PUDDING:
- 1 ½ POUNDS Ciabatta { I like to use the baguettes instead of a large loaf }, cubed into 2-inch cubes
- 4 cups half-and-half
- 12 tablespoons { 1 ½ sticks } unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 3 tablespoons pure vanilla extract { I like to use vanilla bean paste for a rich vanilla flavor }
- 5 large eggs, lightly beaten
- 1 cup golden raisins { cranberries are a great substitute or do a mix of each }
FOR THE BOURBON GLAZE:
- 4 tablespoons unsalted butter
- 2 tablespoons bourbon
- 1 cup confectioners’ sugar
- ½ cup heavy cream
Position a rack in the lower third of the oven and preheat the oven to 350* F. Butter a 9×13 baking dish.
To make the pudding: After cubing the bread, put in an extra-large bowl and pour the half-and-half over it, tossing it gently to soak the bread. Let sit at room temperature while you prepare the custard.
In a medium saucepan, melt the butter over medium heat. Remove from heat, add brown sugar, granulated sugar, and vanilla, and stir until well combined and smooth.
In a medium bowl, whisk the eggs, and then add the butter-sugar mixture, stirring well until combined and smooth. Pour the custard mixture over the bread, tossing gently to incorporate the custard and half-and-half mixture until well combined. Gently stir in raisins.
Pour the bread mixture into the prepared baking dish and spread it evenly. You will need to gently press down on the bread mixture to make sure it doesn’t fall over the sides of your baking dish. Make sure the liquid covers the bread. Cover the baking dish with aluminum foil and bake for 55 minutes. Remove the foil and bake for an additional 10-15 minutes, until the bread pudding is golden brown. Set the pudding aside while you prepare the glaze.
To make the bourbon glaze: Melt the butter in a medium saucepan over the medium heat. Remove from the heat and add the bourbon and confectioners’ sugar, stirring until incorporated. Add the cream and mix until smooth.
Pour the glaze over the top of the bread pudding and let it sit for 15 minutes before serving. The bread pudding is best served warm, but it can be refrigerated, tightly covered, for up to 4 days. It is best eaten the day it’s prepared.
Enjoy!
