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Papa Lou's Bread Pudding with Caramel Sauce
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Brief Description
Bread pudding with cran-raisins and nuts, topped with a Jim Beam caramel sauce. Best to assemble bread pudding 1 day in advance before baking.
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Main Ingredient
bread
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Category: Desserts
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 75 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: pedrotti
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Posted On: Sep 17, 2014
Number of Servings:
Ingredients:
- 1 pounds - butter
- 1 1/2 loaves - bread (about 2 pounds) cut into 1/2-inch pieces
- 3 tablespoons - cinnamon
- 2 tablespoons - nutmeg
- 2 cups - cran-raisins
- 2 cups - walnuts or pecans
- 4 cups - milk
- 1 cups - heavy cream
- 7 - eggs
- 1 cups - sugar
- 2 tablespoons - vanilla extract
- 2 cups - sugar
- 2 - shots Jim Beam
- 2 cups - heavy cream
Directions:
BREAD PUDDING:
1. In a small saucepan melt butter; pour butter in an 8-x-10-inch pan. Add the diced bread and season with cinnamon and nutmeg lightly. Mix cran-raisins and nuts into diced seasoned bread mixture as well.
2. In a medium saucepan add the milk and heavy cream. Bring to a slight boil; whisk gently. Remove from heat.
3. In a medium mixing bowl, add the eggs, sugar and vanilla extract. Whisk thoroughly. Once combined, add 1 cup of the warm milk mixture to the eggs. Once tempered, add egg mixture back to the warm milk mixture. Whisk once more. Add the custard to the seasoned bread cubes, pressing down gently to make sure bread absorbs custard. Let sit and cool.
4. Bake at 350 degrees F for 1 hour and 15 minutes. (For best results, prepare 1 day in advance before baking).
JIM BEAM CARAMEL SAUCE:
1. Place sugar in non-stick sauté pan over medium high heat. Sugar will start to dissolve and change colors gradually to a caramel color. Scrape edges using steel spoon, preventing any clumps. Once any clumps have dissolved, add the shot of Jim Beam to the caramel (it will sizzle). Once the sizzle calms, return to fire.
2. CAUTION - When adding the shot of Jim Beam and returning to heat, it will catch fire. Flame will be 1 to 2 inches high. Once flamed, removed from heat until flame subsides.
3. Add the heavy cream and bring to a boil. The caramel will thicken like taffy. Keep heat on low-medium until sugar is smooth and cream is incorporated. Remove from heat and store at room temperature.
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