Bourbon Molasses Bread Pudding lightly spiced with cinnamon and vanilla, then topped with a boozy pecan sauce!
Who needs a birthday cake when you can have delicious bread pudding?!
At my house, it’s tradition for the birthday guy or gal to choose their favorite feast and cake. Sometimes we go out for the meal, but most of the time I’ll cook up their request, and I definitely make the cake. I mixed things up a bit with Michael’s 25th birthday meal. Michael is my daughter’s boyfriend of 5 years (or is it 4 years, maybe 6?).
I choose the meal, and I asked Ashley what dessert she thought he would prefer, boozy bread pudding or peanut butter pie.
I knew the answer. I just wanted to see if I was still in sync with the 20 year olds :0)
This classic recipe has been adapted by so many different cultures. Some recipes add maple syrup or custard, and others fold in raisins and walnuts. I came across this recipe with bourbon and pecans at my mother-in-laws house while looking through her magazines. Don’t you love checking out magazines you don’t get? She had Taste of the South, People, Redbook Magazines to peruse through, so I was able to catch up on the celebrity gossip, and copy a few recipes to add to my ever growing “must try” recipe collection.
This recipe from Taste of the South caught my eye because A. It would go perfectly with the Southern-style meal (fried chicken, macaroni and cheese) I was making, B. I like cooking with booze, and C. I wouldn’t feel bad about taking out the raisin from the recipe because it didn’t call for any!
I know, I know, there are a lot of raisin fans out there, but I always pass on the wrinkly thick skinned raisins.
Bourbon Molasses Bread Pudding with Boozy Pecan Sauce
- Bread Pudding
- 1 (1 pound) loaf French bread, cut into 1-inch pieces
- 6 cups whole milk
- 6 eggs
- 1 1/4 cups sugar
- 1/4 cup bourbon
- 3 Tablespoons molasses
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Pecan Sauce
- 1 1/4 cups firmly packed dark brown sugar
- 1/2 cup butter
- 1/3 cup bourbon
- 1/3 cup water
- 1/8 teaspoon salt
- 1 cup chopped pecans, toasted
- Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
- Bread Pudding
- Place cut bread on a cookie sheet and bake for 15 minutes or until dry. Remove from oven and let cool.
- In a large bowl, whisk milk, eggs, sugar, bourbon, molasses, vanilla, salt, and cinnamon. Fold in bread pieces until all pieces are moist. Pour mixture into baking dish, and press bread into dish with your mixing spoon or spatula, ensuring bread is covered with milk mixture. Cover and let set aside for 30 minutes.
- Uncover and bake for about 55 minutes or until golden brown and the bread puffs. A knife inserted near the center should come out clean. Let stand for 30 minutes.
- Pecan Sauce
- In a medium saucepan, combine brown sugar, butter, bourbon, water, and salt. On medium heat, bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 minutes, stirring constantly. Stir in pecans. Serve over bread pudding warm.
Taste of the South Magazine, May-June, 2012
Usually, I’ll swap ingredients for healthier options, but I left this one with all its goodness. The recipe calls for whole milk, butter, plenty of sugar, and white french bread. All that tastiness with a splash of bourbon here and there! Oh and pecans, lots of pecans are added to the sauce.
A birthday celebration would not be complete without ice cream, and while you are plating up, go ahead and add some whipped cream.
As always, eat responsibly 😉