Bread Pudding with Vanilla Bourbon Sauce

 

Bread pudding is really not a summery sort of food. But today I was thinking about what I wanted to make for dessert, and the thought of rich, custardy bread pudding with sweet, creamy sauce just wouldn't get out of my head. Before I even realized it, I was surfing for recipes! And oh my, was I not sorry at all that I decided to make this.

The great thing about bread pudding is that if you have some stale bread, an egg or two, and some kind of dairy, you can make it easily. You don't need crazy ingredients or fancy tools to make a really comforting, delicious dessert. Just like Grandma used to make! 

This recipe makes only two servings, which is nice if there aren't too many people hanging around your house and you don't want leftovers. But don't worry, it's easy to double (or triple, or quadruple, or...).

So here's what you need to do. Yes, right now.

Get three or four slices of bread. Whatever you have on hand is fine. If it's already stale, that's perfect (don't you just love a recipe that calls for already stale bread?) but if not, lightly toast it first.

Chop it up into small, even cubes. 

Divide the bread cubes up between two greased ramekins, or baking dishes of any kind. Luckily I found these cute little oval saucers hiding behind the bowls in my cabinet, but if you're not so fortunate, anything heat-proof and small works just fine.

Add about 1/8 cup raisins, if you feel like it. I like the golden ones best.

In a separate bowl, mix together 1 egg, 2/3 cup milk, 1/4 cup brown sugar, and 1/8 teaspoon cinnamon. Whisk it up well so the sugar dissolves nicely. 

Grate in a little nutmeg. I didn't measure it, but it probably ended up being like a sixteenth of a teaspoon. So if you happen to have a sixteenth-teaspoon measure, feel free to use it.

By the way, that picture was particularly tricky to take. I just thought you should know that. The things I do for my readers... :)

Pour an even amount of the custard mixture into each ramekin. Push down the bread a little with a fork or spoon so that it all gets coated and soaked in the custard.

Let it soak and get all delicious for 10 or 15 minutes while the oven is preheating to 325 degrees.

Place the dishes on top of a baking sheet (just in case anything drips over the side) and bake for 30-40 minutes or until they are puffy and slightly golden brown. While your pudding is baking, make the vanilla bourbon sauce.

In a small saucepan, mix together 2/3 cup milk (I used whole milk so the sauce was creamy), 2 tablespoons of butter, 1 tablespoon of flour, and 3 tablespoons of brown sugar. Stir it constantly until it boils and then remove it from the heat.

Add 1 teaspoon of vanilla and 2 teaspoons of whiskey or bourbon. If you're serving this to kids and you want to forgo the alcohol, the sauce will still be very good.

But trust me, you want to add the alcohol.

By now, your puddings should be done. Put them on a rack to cool for a few minutes. Then, run a knife along the sides to loosen them, and flip them onto plates.

Pour the sauce all over the bread puddings. Don't be shy about it either - the more the better! Bread pudding is great on its own, but the vanilla bourbon sauce takes it over the top and makes it absolutely marvelous.

Creamy, comforting, simple, and amazing. Everything a dessert should be!

Bread Pudding with Vanilla Bourbon Sauce
Adapted from Dessert For Two and Moms Who Think
Serves Two

Pudding
3-4 pieces stale or lightly toasted bread
1/8 c. raisins (optional)
1 egg
2/3 c. milk
1/4 c. brown sugar
1/8 tsp. ground cinnamon
pinch ground nutmeg

Sauce
2/3 c. whole milk
2 T. butter
1 T. flour
3 T. brown sugar
1 tsp. vanilla extract
2 tsp. whiskey or bourbon (optional)

Preheat oven to 325 degrees Fahrenheit.

Cut bread into small cubes and place into two greased ramekins along with raisins, if using. In a separate bowl, mix together egg, milk, brown sugar, cinnamon, and nutmeg. Pour over bread cubes. Let the puddings sit for 10-15 minutes. Bake for 30 to 40 minutes or until puffy and light brown on the edges. Let cool for at least 10 minutes before serving.

While the puddings are baking, make the sauce. Mix together milk, butter, flour, and brown sugar in a saucepan. Cook on medium heat until it boils, stirring constantly. Remove from heat and add vanilla and alcohol, if using.

Serve puddings with sauce while both are still warm.