Dessert Duo Recipe
Bourbon caramel brownie and white chocolate raspberry bread pudding.
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Ingredients
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Bourbon Caramel Brownie
White Chocolate Raspberry Bread Pudding
Method
Bourbon Caramel Brownie
Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Melt Butter and Mix Sugars
In a saucepan over medium heat, melt the butter. Once melted, stir in granulated sugar and brown sugar until well combined.
Add Eggs and Vanilla
Remove from heat and allow to cool slightly. Stir in the eggs one at a time, then add the vanilla extract.
Mix Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture.
Add Bourbon and Chocolate Chips
Stir in the bourbon and chocolate chips until evenly distributed.
Bake
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
White Chocolate Raspberry Bread Pudding
Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Mix Bread and Raspberries
In a large bowl, combine the cubed bread and fresh raspberries, mixing gently.
Prepare Custard Mixture
In another bowl, whisk together heavy cream, milk, granulated sugar, eggs, and vanilla extract until well combined.
Combine Mixtures
Pour the custard mixture over the bread and raspberries, pressing down to soak the bread. Let it sit for 10 minutes.
Add White Chocolate Chips
Stir in white chocolate chips gently.
Bake
Pour the mixture into the prepared baking dish and bake for 40-45 minutes, or until the custard is set and the top is golden.
Serve
Dust with powdered sugar before serving.