It’s only 37 days into 2012 and I’ve already successfully cooked several things I had never cooked before and as of yesterday, I finally made a decent batch of bread pudding. In fact, this batch of bread pudding is so decent, that I think it’s possibly the best bread pudding I’ve ever eaten. It may spoil me for all future bread puddings in restaurants.
I’ve previously made bread pudding at least a couple of times and although it was usually edible, it wasn’t great. I think I was trying too hard and adding too many things to my bread pudding. I should have kept it simple. Like the bread pudding currently in my refrigerator.
After my mediocre attempts a couple of years ago, I kind of gave up on ever making bread pudding again. Then my friend Alison recommended a bread pudding with bourbon sauce recipe from Simply Recipes. She liked it enough that she’s made it more than once, so I thought this recipe might be worth a shot.
Fast forward about a month and I finally made the Simply Recipes version. And it is AMAZING. So good that I want to eat it slowly and enjoy every bite. It’s the kind of dessert that makes me yell how good it is while I’m eating it. I’ve already declared it the very best dessert I’ve made in a really long time. I’ve also already decided that I love it so much that I want to make another batch of it as soon as this batch is gone. I think my husband agrees with me on all counts.
I’m not going to post the recipe here as I really didn’t do much altering of the Simply Recipes recipe. You should make it as it is.
My notes about my slight changes to the recipe, should you care to take them into consideration:
- I didn’t have quite enough bourbon on hand to make the sauce AND soak the raisins, so I soaked the raisins in a bit of amaretto instead. Why amaretto? Because I love cooking with it. No real reason other than that. My second substitute choice probably would have been rum.
- In the recipe, it’s mentioned that the bread pudding could be made in individual ramekins instead of the 9×13 baking dish. I went with the individual ramekins. My guess was that the individual bread puddings would be less mushy. I was correct and I’ll probably never bake bread pudding in a big pan again.
- The bourbon sauce calls for 1 cup of bourbon. The recipe warns that the sauce is very, very boozy and that the amount of bourbon used can be reduced. I only had a 1/2 cup of bourbon in the house (and it was Sunday, so I couldn’t buy more). So I used the 1/2 cup I had and in my opinion, it was still a bit too much bourbon. Next time I’ll probably use just a 1/4 cup of it.
- Although these were amazing just out of the oven, the leftovers are still pretty phenomenal. Just lightly warm the bread pudding in the microwave.
- Finally, if you don’t like bourbon or don’t like sauce (or don’t want to get sauced on the sauce), these taste just fine with no sauce at all. Or you could substitute some sort of caramel or toffee sauce. Or top it with vanilla ice cream. I think a drizzle of maple syrup would be pretty fantastic, too. Then it would essentially taste like French Toast. And there’s nothing wrong with that!