CINNAMON BREAD PUDDING WITH WHISKEY SAUCE
RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI
Yield: 8 servings
8 cups day old bread, torn into 1-inch pieces
1 quart heavy cream
4 large eggs
2 cups granulated sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
1 cup granulated sugar
½ cup (1 stick) unsalted butter
1 large egg, lightly beaten
¼ cup bourbon
To Prepare the Bread Pudding:
Combine the bread, cream, eggs, and sugar in a large mixing bowl, pressing the bread into the liquid to soak. Refrigerate mixture overnight. Stir in the vanilla and cinnamon.
Preheat oven to 300°F and lightly grease a large loaf pan.
Pour the prepared mixture into the pan. Cover the pan with plastic wrap and aluminum foil. Place the loaf pan in a larger baking dish and fill the dish with enough water to come halfway up the outside of the loaf pan. Place both pans in the preheated oven and bake for 1 hour and 20 minutes. Remove the aluminum foil and plastic wrap and bake an additional 15 to 20 minutes or until top is golden brown and pudding is barely set. Remove pudding from water bath and set on a wire cooling rack to cool completely. Once completely cool, remove pudding from the pan and cut into 8 slices. Serve at room temperature or gently warmed with the Whiskey Sauce.
To Prepare the Whiskey Sauce:
Beat the sugar and butter together in a heat-proof bowl until well creamed. Place the bowl over a pan of simmering water and cook until the mixture is very hot. Remove the butter mixture from the heat and gradually whisk into the lightly beaten egg, being careful not to add the hot liquid too quickly. Cool the sauce to room temperature and stir in the bourbon. Sauce can be refrigerated until ready to use and gently reheated just before serving.
GDA Cooking - November 12, 2010