Father’s Day was relaxing at my sister’s house for brunch where we served strata and this bread pudding, per B’s request.
Adapted from “Cook’s Country”
Serves 6
16 ounce demi baguette, torn into 1-inch pieces (5 cups)
1/2 cup raisins 1 banana, sliced into 1/4 inch rounds 1 1/3 cup sweetened coconut 1/3 cup chocolate chips
6 tablespoons bourbon, divided
3 tablespoons unsalted butter, cubed and chilled, plus extra for dish
4 large egg yolks
2/3 cups packed light brown sugar
1 1/2 cups heavy cream
1/2 cup milk 1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon, divided
pinch nutmeg
pinch teaspoon salt
1 1/2 tablespoons granulated sugar
Bourbon Sauce (recipe follows)
Preheat the oven to 425 degrees F. Butter 6 cup rectangle baking dish, and set aside.
Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through. Let bread cool. Reduce oven temperature to 300 degrees F.
Meanwhile, heat raisins and 1/4 cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.
In a large bowl, whisk yolks, brown sugar, cream, milk, vanilla, 1/2 teaspoon cinnamon, nutmeg and salt. Whisk in remaining 2 tablespoons bourbon plus the bourbon used to plump the raisins.
Toss in the toasted bread until evenly coated. Let mixture sit until bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.
Pour half the bread mixture into the prepared baking dish, and sprinkle with all of the banana, half the raisins, coconut and chocolate chips. Repeat with the remaining bread mixture and raisins, coconut and chocolate chips. Cover the dish with foil, and bake for 40 minutes.
Meanwhile, mix granulated sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Using your fingers, pinch 3 tablespoons butter into sugar mixture until the crumbs are the size of small peas. Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes. A knife stick into he center should come out clean.
Increase oven temperature to 450 degrees F and bake until top of pudding forms golden crust, about 2 minutes.
Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).
Serve alone or with Bourbon Sauce.
Bourbon Sauce
Makes about 1/2 cup
3/4 teaspoons cornstarch
2 tablespoons bourbon, divided
6 tablespoons heavy cream
1 tablespoon sugar
Pinch salt 1/4 teaspoon vanilla
1 teaspoon unsalted butter, cut into small pieces
In a small bowl, whisk cornstarch and 1 tablespoon bourbon until well combined.
Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.
Take the pan off the heat, and stir in salt, butter and the remaining 1 tablespoon bourbon and vanilla.
Nesting On A Hill 