The Best Apple And Bourbon Bread Pudding Without Eggs The Bonnie Fig Arrange bread in a 9 x 13 inch baking dish; pour custard over top. press gently down on the bread so that the cubes are evenly saturated in the milk and egg mixture. cover with aluminum foil or plastic wrap and rest for 30 minutes. bake the bread pudding in a 350°f oven for 50 55 minutes. cool for 30 minutes. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). remove from the heat and strain it into a pitcher. make ahead instructions: make up to 2 days in advance, then refrigerate until serving.
The Best Apple And Bourbon Bread Pudding Without Eggs Pour the pudding mixture over the bread and use a rubber spatula to gently toss the bread until all bread is moistened. assemble the bread pudding. pour ⅓ of the bourbon sauce into the prepared cake pan. pick up the pan and tilt it from side to side to spread the bourbon sauce across the bottom of the pan. 1 cup raisins soaked in 1 4 cup kentucky bourbon whiskey if you leave out the raisins, just soak nuts in the bourbon. 2 eggs beaten. 1 2 cup evaporated milk. 1 cup pecans or walnuts. bourbon sauce. 1 cup sugar. 6 tablespoons melted butter. 1 2 cup buttermilk. 1 tablespoon bourbon or whatever amount is good for you. Measure the bourbon into a small bowl. add the cornstarch and whisk it in. set aside. add the heavy cream, half and half, vanilla, and sugar to a saucepan a whisk them together. heat the mixture over high heat and continue to whisk for 3 minutes. when the cream begins to bubble, add the prepared bourbon mixture. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and your cooled melted butter. fold in your cubed bread and stir to coat. transfer the bread mixture to a baking dish. you can use a 13.5 inch oval, an 11.5 inch square, or a 13 x 9 inch rectangular casserole dish.
Bread Pudding With Bourbon Sauce Recipe Video Little Sweet Baker Measure the bourbon into a small bowl. add the cornstarch and whisk it in. set aside. add the heavy cream, half and half, vanilla, and sugar to a saucepan a whisk them together. heat the mixture over high heat and continue to whisk for 3 minutes. when the cream begins to bubble, add the prepared bourbon mixture. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and your cooled melted butter. fold in your cubed bread and stir to coat. transfer the bread mixture to a baking dish. you can use a 13.5 inch oval, an 11.5 inch square, or a 13 x 9 inch rectangular casserole dish. While the pudding cools slightly, make the bourbon sauce. in a small saucepan, melt the butter over medium heat. whisk in the brown sugar, heavy whipping cream, bourbon, three long slices of orange peel (without the pith), and a pinch of salt. simmer until thickened, whisking often. it takes about 3 5 minutes. Let it soak for 45 minutes. preheat oven to 350 f. bake until golden and jiggly, about 40 to 45 minutes. let it cool slightly while making the bourbon sauce. to make the sauce, brown the butter in a saucepan over medium heat. remove from heat and add bourbon, heavy cream and brown sugar. whisk until sugar is dissolved.