Southern Bread Pudding

Recipe by Chef Jeff Mall, down home: downtown

Ingredients

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
Confectioners’ sugar for dusting

Directions

For the bread puddings: Preheat the oven to 350°F. 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 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 to 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 sugar. Cook, stirring occasionally, 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.

Photography by Alan Campbell Photography