Don Silvers

Southern Bread Pudding with Bourbon Sauce

Bread Pudding

8 ounces sourdough bread, crusts removed, cut into 3/4 inch cubes

1 cup heavy cream

1/2 cup raisins

6 tablespoons bourbon

2 large eggs

1/2 cup granulated sugar

1 tablespoon vanilla extract

Bourbon Sauce

1/2 cup (1 stick) unsalted butter

6 tablespoons bourbon

1 cup granulated sugar

1 large egg

Confectioner's sugar for dusting

For the bread puddings: Preheat the oven to 350. Spray four 1-cup ramekins with nonstick cooking spray. Set them on a baking sheet.

In a large shallow bowl, combine the bread cubes and cream. Mash them together gently and let them soak for 30 minutes. In a small bowl combine the raisins and bourbon; let soak for 20 minutes then drain.

In a medium bowl, whisk the eggs and sugar together until pale and thick. Add the vanilla and soaked raisins, then gently stir into the bread mixture. Spoon equally into the ramekins and use a toothpick to poke any visible raisins back into the center of the puddings.

Bake until golden brown, 30-40 minutes. Let cool slightly, then unmold onto 4 dessert plates.

For the bourbon sauce: In a small saucepan, melt the butter over low heat with the bourbon and the sugar. Cook, stirring constantly, for 10 minutes.

In a small bowl, whisk the egg to combine. Gradually whisk in the warm butter mixture and return to the pan. Cook over medium heat, whisking constantly, until the sauce coats the back of a spoon, 3 to 5 minutes. Pour through a fine mesh sieve into a bowl.

To serve, dust the warm bread puddings with confectioners' sugar and drizzle with the warm bourbon sauce. Pass additional sauce at the table. Makes 4 servings.

Whiskey Bread Pudding with Caramel Sauce

Bread Pudding

2 teaspoons ground cinnamon

8 ounces French bread, cut into 1 inch cubes (about 8 cups)

3 large eggs

4 large egg yolks

3/4 cup sugar

1 1/4 cups heavy cream

1 1/4 cups whole milk

Pinch of salt

1/4 cup whisky

1 1/2 teaspoons vanilla extract

3/4 cup dried currants

Caramel Sauce

1 cup sugar

1 tablespoon light corn syrup

Pinch of salt

2 tablespoons water

1 cup heavy cream

For the bread puddings: Preheat the the oven to 375. Butter a shallow 8 cup baking dish and sprinkle with sugar. In a large bowl, sprinkle the cinnamon over the bread cubes and toss to combine.

In a medium heatproof bowl, whisk the eggs, egg yolks, and sugar together until pale and thick. Whisk in the cream, milk, salt, whiskey and vanilla. Place the bowl over a saucepan of barely simmering water (but not touching the water) and stir until very warm, 6 to 8 minutes. Pour over the bread cubes, stir in the currants, and let stand for 20 minutes.

Pour into the prepared baking dish and set it in a roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Cover with aluminum foil and bake until set and lightly browned, about 20 minutes longer. Let cool.

For the caramel sauce, in a saucepan, combine the sugar, corn syrup, salt, and water. Stir over medium heat until the sugar is dissolved. Increase the heat to high and boil without stirring, swirling the pan occasionally, until the syrup is a deep golden amber color, about 4 to 6 minutes. Reduce the heat to low and very carefully stir in the cream in a slow, steady stream (the sauce will bubble and foam). Cook, stirring, until smooth 2 to 3 minutes.

To serve, cut the warm bread pudding into 8 equal servings and transfer to dessert plates. Drizzle with the warm caramel sauce and pass more sauce at the table. Garnish with whipped cream, if desired. Makes 8 servings.