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Brioche Bread Pudding w/Bourbon Recipe


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     Brioche Bread Pudding w/Bourbon

Category   Breakfast - Brunch
Sub Category   None

for Bread Pudding-
1 3/4 cups whole milk
1 cup heavy cream
3 large whole eggs
5 large egg yolks
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 (1-Pound) loaf brioche or challah
For the Sauce-
1/4 cup unsalted butter
1 1/2 cups packed light brown sugar
2/3 cup heavy cream, divided 1/3 and 1/3
1/2 teaspoon kosher salt
2 Tablespoons bourbon & 1 teaspoon vanilla extract

To make bread pudding, grease a 9 x 13 baking dish with a generous amount of butter. In a large bowl, whisk together the milk, cream, eggs and yolks, sugar, vanilla, salt and spices until well combined. Thickly slice the brioche, then cut or tear it into 1 inch pieces. Arrange the bread in the pan and pour the milk mixture over it. Press the bread down in the milk every so often for an hour.
Preheat over to 325 degrees, bake the bread pudding until golden brown about 40 minutes.
To make the sauce. In medium saucepan over medium heat, melt the butter, then add the brown sugar, 1/3 cup of the cream, and the salt stirring until smooth. Without stirring, but swirling the pan occasionally, let the mixture simmer for 4 minutes or until the sugar melts and the mixture looks like Carmel sauce. Remove from the heat and stir in remaining 1/3 cup cream, the bourbon and the vanilla.
To serve, scoop the bread pudding into shallow bowls, then top with sauce and whipped cream or ice cream.

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