This weeks Tuesdays With Dorie was chosen by Sharon from Simply Southern. She picked Dorie’s Bourbon Bread Pudding which is located on page 407 in Baking: From My Home to Yours. I can’t state this enough, I love bread pudding. Mike always seems to think it takes like French Toast which I guess it does since it is pretty much almost the same way we make French Toast. But sometimes it matters what type of bread pudding you are having: does in have a bourbon sauce (yummy), is there a baked meringue on top (yummier), and both just make it super yummy.
Dorie’s recipe is just a simple base bread pudding recipe, which I changed up just a bit for my taste and according to what I had on hand. I only made half a recipe, and I substituted Vanilla Bean Paste for the Vanilla Extract and the Almond Extract. Since we didn’t have any bourbon in the house….what a shame, really…bourbon is yummy, I substituted Jack Daniels. I used all non-fat milk instead of whole milk and heavy cream. Finally, I added 1/2 cup of golden raisins soaked in Cointreau to the recipe, which makes it extra yummy 🙂
This turned out super fantastic. I wish I would have made a bourbon sauce to go with it but since all the bourbon doesn’t burn off and I am currently sustaining life for myself and my symbiote, I decided that that might be a bad idea and opted for Vanilla Ice Cream (not pictured).