Friday, July 22, 2011 Bourbon Rhubarb Bread Pudding

Bread Pudding
4 Large Eggs
2 Cups Heavy Cream
1/2 Cup Granulated Sugar
1 tsp Vanilla
1/4 tsp Salt
5 Cups 'Day Old' Cinnabread - Cubed 1/2 in
1 lb Fresh Rhubarb (6 Stalks) - Sliced 1/2 in
1/2 tsp Cinnamon
1 Scoop Vanilla Ice Cream

In a large bowl, whisk together the Eggs, Heavy Cream, 1/4 Cup of Sugar, Vanilla, and Salt. Stir Bread into the Mixture, cover the bowl, and refrigerate,for at least 30 minutes or up to 2 hours, pushing the Bread down into the Liquid from time to time.

In a medium bowl, combine Rhubarb, 1/4 Cup of Sugar, and Cinnamon, let sit for the time remaining on the soaking Bread. Stir into Bread Mixture. Pour into 8x8 pan.

Bake at 375 for 55 minutes to an hour and 5 minutes, until golden and puffed. Let cool for 30 minutes. Top with Sauce and Ice Cream.

Bourbon Sauce
4 Tbsp Butter
1/4 Cup Sugar
3 Tbsp Heavy Cream
2 Tbsp Bourbon

In a small saucepan, melt the Butter. Whisk in Sugar, Cream, Bourbon and Salt. Bring to a simmer and cook, stirring frequently, until sauce thickens slightly, roughly 5 minutes. Remove from heat.

Cinnabread - Toasted
Since the bread was bought that day it was hardly day old, to remedy that it was baked it at 350 for about 15 minutes.

Toasted Cinnabread & Rhubarb - Baked

Bread Pudding - A'La'Mode

Adapted from a recipe in Edible.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...