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
- 1
Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
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.
- 3
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.
- 4
Mix Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture.
- 5
Add Bourbon and Chocolate Chips
Stir in the bourbon and chocolate chips until evenly distributed.
- 6
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
- 7
Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- 8
Mix Bread and Raspberries
In a large bowl, combine the cubed bread and fresh raspberries, mixing gently.
- 9
Prepare Custard Mixture
In another bowl, whisk together heavy cream, milk, granulated sugar, eggs, and vanilla extract until well combined.
- 10
Combine Mixtures
Pour the custard mixture over the bread and raspberries, pressing down to soak the bread. Let it sit for 10 minutes.
- 11
Add White Chocolate Chips
Stir in white chocolate chips gently.
- 12
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.
- 13
Serve
Dust with powdered sugar before serving.
