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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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…
Jules- Add the bourbon on top of the pudding and you’ll be enjoying your time stuck at home quick like. ;)
Im going to sit this one out… Im the only one who likes bread pudding in my family and I don’t need an entire pan of it sitting on my butt :)
We’re in the same boat. :-)
Flourchild said it for me, exactly. Chaya
What could I substitute for the bourbon? I really want to make bread pudding, but I can’t stand the taste of bourbon!
maybe rum or even OJ?
How about Kahlua or Bailey’s Irish Cream if you like that, or maybe a raspberry liquor?
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.
I doubled the bourbon (2 T.) and it was barely there. I agree with using a bourbon sauce if you really want the flavor.
I’m really looking forward to this one, sounds like the perfect winter dessert! Funny how I didn’t even like bread pudding when I joined TWD and now I love it :)