Bread pudding is a traditional dish that calls for basic ingredients and is immensely popular in countries from all over the world, including Cuba, Ireland, Canada, the United Kingdom, Argentina, Germany, Malaysia and, of course, the United States.
Each respective country generally places its own distinct spin of the dish: Canadians infuse the pudding with maple syrup, Malaysians add custard sauce, and Hoosier chef Jancey Smith covers her bread pudding in sweet bourbon sauce.
Bread pudding’s immense popularity is derived from its simplicity and its use of stale, hardened bread. Bread pudding allows for the “recycling” of the bread that has sat in your cupboard for too long. Instead of throwing the dried out bread away, bake it into delicious bread pudding that you and your family will love. The leftover bread soaks in egg, sugar and vanilla, absorbing the sweet flavors and softening to perfection. Add a crumble top of sugar and pecans and bake.
To finish off the dish, add a drizzle of bourbon sauce. Bourbon, a quintessential American spirit, enhances the sweetness of the pudding and unites the flavors and textures of the dish.
Bread Pudding with Bourbon Sauce
9 slices of cinnamon raisin bread
2 cups of milk
2 teaspoon vanilla
2 cups sugar
1/2 cup brown sugar
1/2 stick butter
1/2 cup pecan
1 stick butter
1 cup sugar
2 teaspoon vanilla
1 ounce bourbon
1. Crumple the bread into bowl. This can be done the night before to let the bread dry out.
2. Place torn bread into baking dish.
3. Beat eggs in bowl. Add milk, eggs, vanilla and sugar. Stir until sugar is well incorporated.
4. Pour liquid over bread
5. To make the crumble, mix brown sugar and softened butter. Stir in pecans
6. Sprinkle crumble on top. Add extra pecans, if desired.
7. Bake for 45 minutes to an hour.
8. For bourbon sauce, melt butter on stove top. Add sugar. Stir continuously. Add vanilla, beaten egg and bourbon. Make sure pan is not too hot, or egg will scramble.
9. Continue to mix and allow sauce to thicken.
10. Pour sauce over individual bread pudding portions and enjoy.
Recipe courtesy of Indiana food blogger Jancey Smith, 2013.