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Continued for the Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Bourbon Bread Pudding with Salted Caramel Sauce


Yield: 8 Servings 

Ingredients:  (* indicates the ingredient is available at the Doylestown Food Co-op) Bourbon Bread Pudding with Salted Caramel Sauce

Bread Pudding

  • *  5 cups cubed french bread - ½ inch cubes (Try Le Bus)
  • *  1 cup whole milk ( Try trickling Spring or Merrymeade Farm)
  • *  ⅓ cup granulated sugar
  •    2 tablespoons Bourbon
  • *  1 tablespoon vanilla extract
  • *  1 teaspoon cinnamon
  • *  ¼ teaspoon kosher salt
  • *  2 large eggs 

Sauce

  • *  ¾  cup packed brown sugar
  •     3 tablespoons Bourbon
  • *  1 tablespoon unsalted butter
  • *  6 tablespoons half and half divided
  • *  teaspoon vanilla extract
  • *  ⅛ teaspoon kosher salt
  • *  butter to grease pans

 

Procedure: 

  1. Preheat oven to 350 degrees
  2. Arrange bread cubes on a baking sheet in a single layer and bake for 8 minutes, until lightly toasted.
  3. Combine whole milk and the next 6 ingredients through the eggs, mixing thoroughly.
  4. Stir the bread cubes into the egg mixture and let stand for 20 minutes 
  5. To prepare the sauce, combine the brown sugar, 3 tablespoons Bourbon and butter in a small saucepan over medium high heat bringing mixture to a boil.
  6. Simmer 2 minutes stirring frequently, until sugar dissolves.
  7. Stir in 5 tablespoons half and half and simmer until reduced to about 1 cup, approximately 10 minutes,
  8. Remove from heat and stir in remaining 1 tablespoon half and half, 1 teaspoon vanilla and ⅛ teaspoon salt.
  9. Spoon half of the bread mixture into a greased 9 by 5 loaf pan.  Gently pour about 3 tablespoons of sauce over the bread mixture.
  10. Add the remaining bread mixture to the pan and bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean.
  11. Serve warm, adding caramel sauce to each serving.

 

 


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