Califonia Bountiful

Bread pudding with bourbon cream

David "Cookie" Citarrella

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8 cups diced bread, in 1-inch chunks
3 medium eggs
2 cups milk
2 cups raisins
2 tbsp. vanilla
3 tbsp. cinnamon
1 cup granola
1 cup oatmeal oats
4 tbsp. brown sugar
3 tbsp. honey
6-8 oz. apple juice
2 oz. maple syrup
Bourbon Cream
6 oz. heavy whipping cream
1/2 oz. Kentucky bourbon


Dice up bread and set aside. In a separate bowl, beat eggs, milk, cinnamon, vanilla and bourbon (optional). Add bread, raisins and any other fruit or nuts you like (small pieces). Mix well and let sit for a few minutes (overnight in the refrigerator is even better).

Butter or grease a medium glass or baking dish and add mixture, packing down with hands. Sprinkle over the mixture the granola, then oats, brown sugar and, lastly, honey. Bake in a preheated oven 350 degrees for about 25-35 minutes or until golden brown. Add the apple juice halfway through the baking process or if pudding looks dry. When finished, let sit 10 minutes before cutting. Place in a bowl with a drizzle of warm maple syrup and top with bourbon whipped cream.

Bourbon whipped cream
In a very clean and cold bowl (preferably stainless steel), whip heavy cream with hand mixer on high for 20 seconds, not moving beaters. Then with the mixer on low, begin to whisk cream from the bottom up to slowly for peaks. Continue for 1-2 minutes. When the cream is thick, add bourbon and mix with a spoon.

Cookie's Tip
This is a great way of making something great out of leftover bread. You can use any type of bread, rolls, bagels, muffins, donuts, pastries, rolls. This is a great dessert and can also be a nice breakfast treat.

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