Bourbon Bread Pudding


I probably don’t have to tell you this but this Bourbon Bread Pudding was delicious.

I could probably sing it’s praises for days, but sadly it’s already gone.

Bourbon Bread Pudding

inspired by Epicurious

5 cups wheatberry bread, chopped into 1 inch cubes
1 1/2 cup sugar
2 tsp cinnamon
few shakes nutmeg
6 eggs
1 cup heavy cream
1 cup milk
2 tbsp bourbon
2 tsp vanilla

The night or a few hours before, put the bread chunks into a large souffle dish or other baking dish.  In a bowl combine the remaining ingredients in a separate bowl.  Pour half the milky liquid over the bread.  Refrigerate for a few hours or overnight to soak.

Preheat oven to 350F.  Pour the remaining milk mixture over the bread.  Bake for about an hour or until the top is crispy and if you put a knife in it, it comes out clean.

While it’s baking you can make a creamy bourbon sauce.

Bourbon Cream Sauce

3/4 cup heavy cream
1 tsp cornstarch
1 tbsp water
3 tbsp sugar
2-3 tbsp bourbon

Heat cream in a small saucepan.  In a small bowl combine cornstarch and water.  Once cream is just starting to boil, add cornstarch, stir and bring to a light boil.  Turn on heat and add sugar and bourbon and continue to stir.  Let it sit until it reaches room temperature.

Once your bread pudding is cooked.  You can either turn in onto a plate, like I did, or keep it in the dish you baked it in.  Pour half the bourbon sauce over the bread pudding then leave the rest to serve on individual portions.

I think the key to this is the wheat berries.

They add an amazingly chewy texture!

I wish I could rate the wheat berry bread recipe on Bob’s Red Mill’s website because to be perfectly honest the bread on its own is bland and NOT tasty.  However, when turned into this deliciously sweet creation, it is nothing short of amazing!

If you use another bread, I suggest adding 1/2 cup of cooked wheat berries into the mix just to get the nice chewy texture.

This weekend is the last weekend before classes start.  Summer is coming to an end.  I know this sounds nuts, but thank goodness!  I’m ready to be busy!

That being said, I’m going to finish an application!  Have a great weekend!

P.S. Tortilla tutorial coming!

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8 responses to “Bourbon Bread Pudding”

  1. Evan Thomas says :

    Ahh, hot damn that looks good.

  2. Danielle (Runs on Green) says :

    I’m excited for classes too! I thrive on busy-ness.

    And that bourbon cream sauce is what makes this look soooo incredibly good :)

  3. delicieux says :

    My boyfriend would love this. He loves bourbon and bread and butter pudding. This will definitely have to go on my ever growing list of things to make.

  4. healthyexposures says :

    ohhh man this looks good! i’ve never had bread pudding – but really ought to change it.
    and i’m glad you mention that the wheatberry bread is bad – i saw it when looking for a recipe a few weeks ago and found it tempting, but had no milk powder. guess i won’t be making it afterall!

  5. phelpsvj says :

    I just made this for coworkers and it was great! I ended up getting a hearty round of bread at a local bakery, it was filled with currants, and nuts. I added dates once I poured in the mixture.
    thanks for posting!

  6. sweetaddict says :

    I’ve never had bread pudding with any other bread than plain white Italian bread. The wheatberry looks good, and probably adds some nice texture. thanks for the post. Pinning this now.

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