|YIELDS:||PREP TIME:||COOK TIME:||TOTAL TIME:|
|8 servings||1 hour 15 minutes||1 hour 20 minutes||2 hours 35 minutes|
½ cup water
1 sachet PAROMI Bourbon Vanilla Tea
1 cup raisins
8 large egg yolks
1 ½ cups packed light brown sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract
1 ½ teaspoons cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
¼ cup bourbon
10 cups day-old French bread, cut into 1-inch cubes
6 tablespoons unsalted butter, cubed
1 ½ cups heavy cream
½ cup sugar
3 Tablespoons bourbon
½ teaspoon vanilla
For the Bread Pudding :
1. Preheat oven to 350 degrees F. Coat a 9 x 13 baking pan with cooking spray. Set aside.
2. Bring ½ cup water to a boil. Steep 1 sachet PAROMI Bourbon Vanilla Tea for 5 minutes. Remove sachet. Soak raisins in tea for at least 30 minutes. Strain the plumped raisins, reserving tea and raisins in separate bowls. span>
3. In a large bowl, whisk egg yolks, brown sugar, cream, milk, vanilla, cinnamon, nutmeg and salt. Whisk in bourbon and the reserved tea used to plump the raisins. Toss in the bread cubes until evenly coated. Let mixture sit until bread begins to absorb custard, about 45 minutes, tossing occasionally.
4. Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins. Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.
5. Remove foil from pudding, dot with cubed butter, and bake, uncovered, until custard is just set, 20 to 25 minutes more.
6. Let the pudding cool on a wire rack for 30 minutes. Meanwhile, prepare the Bourbon Vanilla Sauce.
For the Sauce:
In a small saucepan, combine the cream and sugar. Dissolve the sugar over medium heat and let the mixture come slowly to a boil. Cook, boiling gently, until the sauce has thickened and is a light golden color. This should take about 10 minutes. Remove from heat and stir in the bourbon and vanilla. Serve the sauce warm alongside the Bread Pudding.
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