Bread Pudding With Bourbon Anglaise Recipe
Made with Harvest Moon cinnamon rolls
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Ingredients
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Bread Pudding
Bourbon Anglaise
Method
Bread Pudding
- 1
Prepare the Cinnamon Rolls
Cut the Harvest Moon cinnamon rolls into bite-sized pieces and place them in a large mixing bowl.
- 2
Mix the Custard
In another bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- 3
Combine and Soak
Pour the custard mixture over the cinnamon roll pieces, ensuring all pieces are well soaked. Add raisins if desired. Let it sit for about 30 minutes to allow the rolls to absorb the liquid.
- 4
Bake
Preheat the oven to 350°F (175°C). Pour the mixture into a greased baking dish and bake for 40-45 minutes, or until the top is golden brown and a knife inserted comes out clean.
- 5
Cool
Once baked, remove from the oven and let it cool slightly before serving.
Bourbon Anglaise
- 6
Heat the Cream and Milk
In a saucepan, combine the milk and heavy cream over medium heat. Heat until just below boiling, stirring occasionally.
- 7
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 8
- 9
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until the sauce thickens enough to coat the back of a spoon (about 8-10 minutes).
- 10
Finish with Flavoring
Remove from heat and stir in the vanilla extract and bourbon. Let it cool slightly before serving with the bread pudding.
