GOOEY HOT COCOA MARSHMALLOW COOKIESCOOKIES:½ c. butter1 ½ c. semisweet chocolate chips1 ½ c. flour¼…
Outstanding Bourbon Bread Pudding
OUTSTANDING BOURBON BREAD PUDDING
1 lb. challah loaf, cut into 1” cubes
4 c. half and half
¾ c. butter
1 c. firmly packed light brown sugar
½ c. sugar
5 eggs, lightly beaten
¼ c. bourbon
1 T. orange zest
2 c. rough chopped pecans
Sanding sugar, garnish
ORANGE BOURBON SAUCE:
½ c. butter
1 c. firmly packed light brown sugar
1 T. orange zest
¼ t. kosher salt
1 c. heavy whipping cream
3 T. bourbon
- ORANGE BOURBON SAUCE: In saucepan, melt butter over medium heat. Whisk in brown sugar, zest and salt until dissolved.
- Add cream and bring to a boil. Cook 3 minutes. Whisk in bourbon (mixture will bubble up). Put in bowl and let cool completely.
- PUDDING: Preheat oven 350. Spray 13×9” baking dish with PAM.
- In large bowl, toss together bread cubes and half and half. Set aside.
- In saucepan, melt butter. Add brown sugar and sugar, whisk until combined.
- Remove from heat. Whisk in eggs until combined. Whisk in bourbon and zest.
- Pour over bread mixture.
- Add pecans, gently folding to combine.
- Spoon mixture into prepared pan.
- Sprinkle with sanding sugar and cover with foil.
- Bake 50 minutes. Uncover and bake until golden brown and a wooden pick inserted in center comes out clean, 10-15 minutes more.
- Serve warm or at room temp. with ORANGE BOURBON SAUCE.
*Sauce can be made ahead. Let cool completely, cover and refrigerate up to 5 days. Bring to room temp before serving.