P & Q Bourbon Bread Pudding

Hmmmm, sounds perfect for a snow day!  Since I’m not leaving the house for a couple of days, I’ll need something to keep up my strength…

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14 thoughts on “P & Q Bourbon Bread Pudding

    • This bread pudding doesn’t have a very strong bourbon flavor, especially if you use a good bourbon like Maker’s Mark or Woodford Reserve. I served it to non bourbon drinkers and they loved it. You could leave out the booze altogether and just add extra vanilla. It will still taste great.

    • Thanks everyone! I’ll try the bourbon if I already have a bottle hiding in the back of our bar… not gonna spend money on an entire bottle that I’ll never drink!

    • I usually think that Dorie’s boozy desserts taste a little too boozy (especially with rum), but I could barely taste the bourbon in this one. In fact, if I made it again, I might add a smidge more…

      • I just got on here to make the same report! I added the prescribed amount and tasted the custard. Barely detectable, so I increased the bourbon – maybe doubled it? – and it was still quite subtle. We liked it, but we’re bread pudding folks. I made 1/4 recipe, which was pretty easy, except the egg…

      • If you like a stronger bourbon flavor you can add a bourbon sauce. I like to use 1/4 cup butter (softened), 1/2 cup powdered sugar, and about 2 tablespoons bourbon. Mix together and spoon on top of the pudding in the pan while it is warm. This will give you more of a bourbon flavor and keep the pudding from becoming dry.

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