Whiskey Bread Pudding

Recipe by Chef Josh Silvers, down home: downtown

Ingredients

Bread Pudding:
2 teaspoons ground cinnamon
8 ounces French bread, cut into 1-inch cubes (about 8 cups)
3 large eggs
4 large egg yolks
3⁄4 cup sugar
11⁄4 cups heavy cream
11⁄4 cups whole milk
Pinch of salt
1⁄4 cup whiskey
11⁄2 teaspoons vanilla extract
3⁄4 cup dried currants

Caramel Sauce:
1 cup sugar
1 tablespoon light corn syrup
Pinch of salt
2 tablespoons water
1 cup heavy cream

Directions

For the bread puddings: Preheat the oven to 375°F. Butter a shallow 8-cup baking dish and sprinkle with sugar. In a large bowl, sprinkle the cinnamon over the bread cubes and toss to combine.

In a medium heatproof bowl, whisk the eggs, egg yolks, and sugar together until pale and thick. Whisk in the cream, milk, salt, whiskey, and vanilla. Place the bowl over a saucepan of barely simmering water (but not touching the water) and stir until very warm, 6 to 8 minutes. Pour over the bread cubes, stir in the currants, and let stand for 20 minutes.

Pour into the prepared baking dish and set it in a roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Cover with aluminum foil and bake until almost set, 30 minutes. Uncover and bake until set and lightly browned, about 20 minutes longer. Let cool.

For the caramel sauce, in a saucepan, combine the sugar, corn syrup, salt, and water. Stir over medium heat until the sugar is dissolved. Increase the heat to high and boil without stirring, swirling the pan occasionally, until the syrup is a deep golden amber color, 4 to 6 minutes. Reduce the heat to low and very carefully stir in the cream in a slow, steady stream (the sauce will bubble and foam). Cook, stirring, until smooth, 2 to 3 minutes.

To serve, cut the warm bread pudding into 8 equal servings and transfer to dessert plates. Drizzle with the warm caramel sauce and pass more sauce at the table. Garnish with whipped cream, if desired.

Makes 8 servings.

Photography by Alan Campbell Photography