Bourbon Bread Pudding Recipe
Crème Anglaise, Milk Chocolate Mousse
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Ingredients
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Bourbon Bread Pudding
Crème Anglaise
Milk Chocolate Mousse
Method
Bourbon Bread Pudding
- 1
Prepare the Bread
Preheat the oven to 350°F (175°C). Cube the day-old bread and place it in a large mixing bowl.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, brown sugar, eggs, vanilla extract, ground cinnamon, nutmeg, bourbon, and salt until well combined.
- 3
Combine and Soak
Pour the wet mixture over the cubed bread. Gently toss to ensure all the bread is soaked. Let it sit for about 15 minutes to absorb the liquid.
- 4
Bake
Transfer the mixture to a greased baking dish and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Crème Anglaise
- 5
Heat Cream and Milk
In a saucepan, combine the heavy cream and milk. Add the vanilla bean or extract. Heat over medium heat until just below boiling.
- 6
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 7
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- 8
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- 9
Cool
Strain the custard through a fine sieve into a bowl. Let it cool before serving.
Milk Chocolate Mousse
- 10
Melt Chocolate
In a heatproof bowl, melt the chopped milk chocolate over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
- 11
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.
- 12
Beat Egg Whites
In another bowl, beat the egg whites until frothy. Gradually add the granulated sugar and continue to beat until stiff peaks form.
- 13
Fold Mixtures
Gently fold the melted chocolate into the whipped cream, then fold in the beaten egg whites until fully incorporated.
- 14
Chill
Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.