Bread Pudding Recipe
Deep fried, brioche, Old Forester bourbon caramel, vanilla ice cream
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Ingredients
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Bread Pudding
Old Forester Bourbon Caramel
Serving
Method
Bread Pudding
- 1
Prepare the Brioche
Cut the brioche bread into 1-inch cubes and place them in a large mixing bowl.
- 2
Make the Custard
In another bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- 3
Combine
Pour the custard mixture over the brioche cubes and gently fold to combine. Allow the mixture to sit for at least 30 minutes so the bread absorbs the custard.
- 4
Preheat the Oil
In a deep fryer or a large pot, heat oil to 350°F (175°C) for frying.
- 5
Fry the Pudding
Using a slotted spoon, carefully scoop portions of the soaked bread mixture and drop them into the hot oil. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Old Forester Bourbon Caramel
- 6
Make the Caramel
In a saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and allow it to boil until it turns a deep amber color.
- 7
Add Cream and Bourbon
Remove from heat and slowly whisk in the heavy cream and bourbon (be careful, as it will bubble). Add the unsalted butter and stir until melted and smooth.
- 8
Cool the Caramel
Allow the caramel to cool slightly before using.
Serving
- 9
Plate the Dish
Place a portion of the fried bread pudding on a plate, drizzle with Old Forester bourbon caramel, and serve with a scoop of vanilla ice cream on the side.