
Traditional Sticky Toffee Pudding Recipe
Traditional sticky toffee pudding is baked on a creamy toffee sauce, is super moist and full of sweet dates. Served with whipped cream!
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Traditional Sticky Toffee Pudding Recipe
Traditional sticky toffee pudding is baked on a creamy toffee sauce, is super moist and full of sweet dates. Served with whipped cream!
READ: Traditional Sticky Toffee Pudding Recipe
Traditional sticky toffee pudding is baked on a creamy toffee sauce, is super moist and full of sweet dates. Served with whipped cream!
How to Make Meringue: The Ultimate Guide
All of my best tips for how to make the perfect meringue, with step-by-step instructions, a video, and tons of advice and troubleshooting tips to ensure your meringue whips up glossy, stiff, and beautiful each a…
All of my best tips for how to make the perfect meringue, with step-by-step instructions, a video, and tons of advice and troubleshooting tips to ensure your meringue whips up glossy, stiff, and beautiful each and every time!
Old-fashioned New Orleans bread pudding layered with bourbon-soaked raisins then drizzled with bourbon sauce. A southern classic perfect for any holiday!
The post New Orleans Bread Pudding with Bourbon Sauce appeared first on Brown Eyed Baker.
This bread pudding is absolutely phenomenal; toasted French bread cubes are soaked in a custard mixture spiced with cinnamon and nutmeg and spiked with bourbon. The mixture is layered with bourbon-soaked raisins, baked, then drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.
I fell in love with bread pudding years ago when my husband and I went to a cozy little Italian restaurant to ring in the New Year the very first year we were dating. We were served dessert right at midnight (which now, over 10 years later, astonishes me because I can’t even fathom being up and OUT at that hour, let alone eating a meal, HA! Oh, the seasons of life…); he ordered a chocolate bread pudding, and I… can’t remember what I ordered.
He gave me a taste of his and he could tell I was totally enamored with it, so he offered to trade me desserts. I have been infatuated with all things bread pudding ever since. This is the first one that I made myself and it remains my all-time favorite version!
If you’ve ever wondered how bread pudding is made, the formula is quite simple >> take stale (or intentionally dried) leftover bread and combine it with a custard mixture that usually includes milk or cream, eggs, and sugar. Elevate it to another level by adding more flavor in the way of vanilla, cinnamon, nutmeg, and liquor like bourbon, whiskey or rum, then bake it all together and wait for the magic to happen.
Bread pudding has the consistency of the middle of a huge stack of French toast – that custard-soaked, soft middle that is drenched with custard-y flavor in each and every bite. Plus, bread pudding gives you all of those wonderful crunchy edges, which is a phenomenal texture contrast to the center, and probably my favorite part ;-)
Don’t be tempted to use fresh bread or skip the toasting step in this recipe. If you do so, the bread will fall apart, disintegrate, and/or turn to mush in the custard mixture; using stale or dried bread allows it to soak up the custard mixture and retain its shape, which gives the dessert both a sturdy body and an ultra-creamy texture.
Note that if you assemble the bread pudding ahead of time (see success tips, below), the longer that it sits before baking, the softer and more custard-like the interior will be.
A few quick tips on substitutions, alternatives, and make-ahead instructions:
This bread pudding starts with toasted French bread cubes soaked in a bourbon-spiked custard, then layered with bourbon-soaked raisins, baked, and drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.
Make the Bourbon Sauce: In a small bowl, whisk the cornstarch and 2 tablespoons of bourbon until well combined.
Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon. Drizzle warm sauce over bread pudding. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350-degree oven covered with foil.
(Recipe adapted from Ezra Pound Cake)
Update Notes: Originally published in 2012, this recipe has been updated with more in-depth descriptions, new photos, and clearer instructions.
[photos by Ari of Well Seasoned]
The post New Orleans Bread Pudding with Bourbon Sauce appeared first on Brown Eyed Baker.