Bourbon Bread Pudding

Yeah, yeah I love bourbon. I’m sure you have all gotten this by now.

So, one Sunday I was hanging out at my parents house (probably sipping a Makers and coke), watching the Food Network when this recipe came up. Have you ever seen Farm House Rules? You haven’t?? Well you should. It’s like Barefoot Contessa meets Pioneer Woman. It’s glorious. And shining in all of that glory was this: Bourbon Bread Pudding Cups.

 

BOURBON BREAD PUDDING // via hourglassandbloom.com

 

I knew right away I HAD to make them.

(I’ve halved the recipe because unknowingly I made enough for a small army with her original recipe. These are heavenly, trust me, but no-one can eat that much bread pudding. No one.)

 

For the Bread Pudding:

Non-stick spray (for the cups)

2 cups half-and-half

1 cup packed dark brown sugar

2 tsp. cinnamon

1 tbsp. vanilla extract

Pinch of salt

3 large eggs, lightly beaten

1 cup chopped pecans

1 stick unsalted butter, melted

6-8 slices cinnamon raisin bread (stale)

 

For the Bourbon Sauce:

1/2 cup apple cider

1/2 cup bourbon

1/4 cup packed dark brown sugar

2 tbsp. unsalted butter

Splash of orange juice (about a tbsp.)

Pinch of salt

 

BOURBON BREAD PUDDING // via hourglassandbloom.com

 

Preheat the oven to 350 degrees. Prepare a muffin tin with paper liners and spray the inside of the liners with non-stick spray.

In a large bowl, whisk together the half-and-half, brown sugar, eggs, cinnamon, salt and vanilla. Add in pecans, butter and bread and stir to coat. Set it aside to get happy for about 10 minutes.

Carefully fill the muffin tins almost full with the bread pudding mixture. Cook until the puddings set, about 25-30 minutes.

In the meantime, set a saucepan over medium heat and add all of the ingredients for the bourbon sauce. Simmer gently, stirring occasionally, until the mixture has reduced by half. (Ahem, we had made bacon that day, so I went ahead and made the sauce in the same cast iron pan the bacon was cooked in. I can’t say I was wrong.)

Remove the pudding cups from the oven and set aside to cool for about 10 minutes. While still warm, use a fork or a skewer to make a few holes in each one, and pour a few tablespoons of sauce over. Serve immediately.

 

BOURBON BREAD PUDDING // via hourglassandbloom.com

BOURBON BREAD PUDDING // via hourglassandbloom.com

BOURBON BREAD PUDDING // via hourglassandbloom.com

 

 

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