Sunday, December 23, 2012

Maple-Bourbonéd Bread Pudding

I absolutely f*#&ing LOVE bread pudding, so I’ve been working with different ways of doing bread pudding for years. I also like eating out of little cups. And, I love booze. Put all of those together and you have this recipe. THIS WILL BLOW YOUR MIND GRAPES! It’s very good with the regular whipped cream recipe I have on the blog. This is probably the highest fat/calorie recipe I have ever made. You’re welcome.


Small sauce pan
Wooden spoon
2 baking sheets [rimmed is helpful]
Large bowl
12 mini ramekins
Non-stick cooking spray [or butter if you don’t have]
Silicone brush


1 cup walnuts, chopped [optional]
cup raisins
5 tbsp bourbon
1 loaf crusty white bread [I use french loaf] cut into ½ inch cubes about 10 cups
9 egg yolks
¼ tsp ground cinnamon 
½ cup light brown sugar + 1 tbsp
4 tsp vanilla extract
¾ table salt
2 cups heavy cream
2 cups milk
2 tbsp unsalted butter, melted
¼ cup maple syrup + ¼ cup maple syrup

  1. Preheat oven to 325 degrees. On a cookie sheet spread out the walnuts in an even layer and bake for 5-8 minutes until aromatic. Let cool.
  2. In the small saucepan, combine the bourbon and raisins over medium heat. Let them gently simmer until the raisins are plump, about 5 minutes. Take off heat and let cool.
  3. On the two cookie treys, evenly spread the bread cubes. Bake, stirring the cubes around every couple of minutes. About 15 minutes, or until the bread is dry [not toasted]. Let cool. 
  4. Whisk the yokes in a large bowl, add the cinnimon, ½ cup brown sugar, vanilla and salt. Combine. Whisk in the cream and milk. Stir in the bourbon-raisin mixture. Fold in most of the bread cubes [leave about 2 cups out].
  5. Spray down the 12 ramekins with the non-stick cooking spray. Alternatively you can use 6 larger ramekins or 9’ x 13’ baking pan, but add about 15 minutes to your bake time. Gently spoon the bread mixture to fill the ramekins half way. Sprinkle with half the walnuts, evenly distributing between all the ramekins.  Add the remaining bread mixture. Sprinkle the remaining walnuts on top of each ramekin. Drizzle with the remaining ¼ cup of maple syrup. Cover each ramekin with plastic wrap. Place on a cookie sheet and refrigerate for at least 4 hours.
  6. Heat the oven to 350 degrees. In the small sauce pan, melt the butter. After taking the plastic wrap off [yes, I have to put that in there...some of you need it….] divide the remaining bread between the ramekins. Brush the melted butter on top with the silicone brush. Drizzle each ramekin with the one ¼ cup of maple syrup and sprinkle with 1 tbsp of light brown sugar. Place the cookie sheet into the oven and bake for 30 minutes [until interior reaches 170 degrees].
  7. Let cool before serving. About 30 minutes. Serve with some sort of whipped cream [my recipe is the best]. To reheat leftovers, bake at 450 degrees for about 6 minutes.
  8. Eat the s%*t out of these most tasty treats!

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