Bourbon And White Chocolate Bread Pudding Recipe
topped with dried cherry-bourbon sauce served with pecan-vanilla ice cream
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Ingredients
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Bread Pudding
Method
Preparation
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the stale bread into cubes and set aside.
- 2
Make the Custard
In a large mixing bowl, whisk together milk, heavy cream, sugar, eggs, and vanilla extract until well combined.
- 3
Combine Ingredients
Fold the bread cubes and white chocolate chips into the custard mixture until the bread is well coated. Let it sit for about 15 minutes to soak up the liquid.
- 4
Add Bourbon and Cherries
Stir in the bourbon and dried cherries into the mixture.
- 5
Bake the Pudding
Pour the mixture into a greased baking dish and bake for 45-50 minutes until the top is golden brown and the center is set.
- 6
Prepare Dried Cherry-Bourbon Sauce
While the bread pudding is baking, combine leftover bourbon with additional dried cherries in a saucepan over medium heat. Simmer until slightly thickened, about 10 minutes.
- 7
Serve
Once baked, let the bread pudding cool for a few minutes. Serve warm, drizzled with the dried cherry-bourbon sauce and a scoop of pecan-vanilla ice cream.
