Bourbon Sauce for Bread Pudding and Bread Pudding Soufflé
"A remarkable desert sauce that's incredible over bread pudding, fruit, ice cream, apple pie or any plain cake."
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
1 batch
- Serves:
- 8-12
ingredients
- 3 large eggs
- 3 large egg yolks
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Bourbon (optional)
directions
- In a medium bowl or the bowl of your electric mixer combine eggs, yolks and sugar, whisk to combine.
- Place your mixing bowl over a pan of hot water over low heat and stir continuously until it reaches 165°F.
- I like to start the water off at well below the boiling point and slowly raise the temperature until it's just shy of boiling.
- Do not whisk this mixture too much at this stage or you will incorporate too much air and take too long to heat.
- If water starts to boil or you see steam coming off your mixture remove from the heat for a few seconds and whisk.
- Getting this mixture too hot will cause eggs to cook.
- After desired temperature is reached, use the whip attachment for your electric mixer and beat on high speed until thick and cooled to just warm to the touch.
- Beat in vanilla and optional bourbon, serve ASAP.
- The mixture will keep in the fridge for a day or so before it starts to separate.
- Variations: Use rum, flavored liqueur or various extracts in lieu of bourbon.
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Reviews
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Wow! This was beyond good. I made a bread pudding and really wanted to dress it up so I gave this a try. It nearly made my comfort food elegant! We had vanilla ice cream on top of the bread pudding, then topped it with the sauce. Great recipe! Thanks! -
This was excellent. I have to admit that I was skeptical because there wasn't any cream in it but it turned out great! And I subbed Splenda for the sugar. Thanks for posting!
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I would give this 5 stars for taste but I'm not sure what the consistency is supposed to be but it seemed a tiny bit thin to me so that is why I'm giving it 4. Now, let me say that I did (because I was in a pinch for time) use Chef 769374's suggestion of using the microwave which was certainly quicker and less messy but I'm not sure if it compromised the texture or not. What I do know is that it was outstanding in the flavor department! The fam loved it! Thanks!
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Yum, and I cheated making it so it was quik and easy too. Combined all ingredients in my mini blender, poured into microwavable 4 cup measuring cup and microwaved for 2 minutes stirring every 30 seconds. Came out 165° and delicious. I microwaved 30 more seconds and almost overflowed it so watch carefully cause if it starts to puff, it's over heated and cooking. I just poured it into the blender and blended it till smooth and it was thick and fabulous! -
I am giving this recipe 5 stars as it tasted wonderful...but oh what a pain to make...got it all the way up to 150 degrees and then it dropped to 120...had to start all over, but the taste was worth the hassle...
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Tweaks
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Oh, so good!! I didn't have any bourbon so I used butterscotch schnapps instead. It was absolute bliss on bread pudding! Thanks for the recipe!
RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida
