Molasses Bread Pudding w/ Whiskey Cream Sauce

Molasses Bread Pudding w/ Whiskey Cream Sauce 

Prep Time- 30mins   Cook Time-45mins  Yield- serves 4 


"Fixins"

 Bread Pudding-

1 loaf of stale (one day old bread), cut into 1in pieces

2 1/2 cups whole milk

3 large eggs

1 cup granulated sugar 

3 tablespoons molasses

2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 ground cinnamon


Whiskey Cream Sauce-

Makes about half a cup 


1 cup heavy whipping cream

2 tablespoons granulated sugar

2 tablespoons unsalted butter

1 tablespoon bourbon 


   

Preheat oven to 350..

Spray 4 large ramkins or a 13x9 baking dish with cooking spray.. set aside

Place bread pieces in a bowl 

In a separate large bowl whisk together milk, eggs, sugar, molasses, salt, and cinnamon until combined.

Pour milk mixture over the bread mixture, stirring until bread is well coated. Pour bread mixture into prepared ramkins or baking dish. Cover and let stand for 30 minutes.

Uncover. Bake for 40-45 minutes ( or about 55 minutes if using baking dish) until golden brown and a toothpick inserted in the center comes out clean. 


For the sauce-

In a small saucepan, combine whipping cream, butter and sugar. Cook on medium heat, stirring occasionally until the sauce has thickened. Add Bourbon and cook for about 2 more minutes stirring constantly.


Pour cream sauce over warm bread pudding and serve immediately..


Bread Pudding can last up to 2-3 days if kept refrigerated.