(published in Chile Pepper Magazine)
Yield: 6 * Zest Factor: Medium
If you like bourbon, if you like desserts, if you like a tinge of heat at the back of your throat—look no further. For that gooey-melt in your mouth-jee whiz are there seconds kinda taste this bourbon sauce kicks butt.
½ cup apple cider
1 cup whole milk
1 teaspoon cinnamon
¼ teaspoon ground ginger
½ teaspoon nutmeg
2 teaspoons crushed chile de arbols
½ cup brown sugar, packed
2 tablespoons melted butter
1 teaspoon vanilla
5 cups cubed stale/toasted French bread (equivalent of 1 loaf)
½ cup raisins
cinnamon, cayenne, and brown sugar for dusting
1 stick (8 tablespoons) butter
1 cup sugar
2 egg yolks
½ cup bourbon
2 tablespoons apple cider
To make your bread pudding start by preheating your oven to 350 and greasing a large muffin tin (6 compartments) with butter. Next, in a large bowl, mix eggs, apple cider, and milk. Whisk well and then add in cinnamon, ginger, nutmeg, chile de arbols, brown sugar, butter, and vanilla. Mix again and then add your bread cubes and raisins. Mix with your hands until all milk is absorbed and bread crumbs are fully moist yet not too soggy. Divide breaded mix between 6 muffin holders and push in to pack the bread mixture tight. Dust with cinnamon, cayenne, and brown sugar and cover with a sheet of aluminum foil. Puncture several holes in the aluminum and bake for 30 minutes. Remove foil and bake another 10 minutes.
Meanwhile, over a double boiler, whisk butter and sugar until sugar has dissolved and mixture starts to thicken (about 4-6 minutes). Then add in egg yolks and whisk another minute then remove from heat. Slowly pour in the bourbon whisking as you go. As mixture cools it will thicken. Finish by adding in apple cider and whisk once more.
Plate your individual bread puddings and spoon a generous spoonful of bourbon sauce over the puddings. Add an additional large spoonful of bourbon sauce around the base of the pudding to create a delectable ring of sauce and serve warm.