Tuesday, January 24, 2012
Dessert | Poppy Seed, Bourbon & Butterscotch Bread Pudding
I've made this recipe 3 times in less then a month. I don't know if that's something I should be admitting seeing as my roommates already voice their concerns about the amount of heavy whipping cream and eggs I've been keeping in the fridge. It's just sooo good. Really damn good! This dessert couldn't be easier to make and will literally have friends drooling and/or squealing like children with the first bite. And just when I go and get (even more) hooked on bread pudding, I find out that someone is opening a bread pudding bakery in my neighborhood. Rumor has it that there will be 108 flavors. I just, can't!
This magical recipe comes from the 2011 November issue of Bon Appétit. "Based on a dessert that Anita Lo serves at Anissa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect." Seriously, MAKE THIS, you can't mess it up and you won't regret it.
1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup heavy cream
1 tablespoon bourbon
1 pound day-old rustic white bread, crusts removed, cut into 1/2” cubes (12 cups)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
4 cups heavy cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean, split lengthwise
1 | Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes.
2 | Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. Let cool completely, cover, and chill. Rewarm before serving.
1 | Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside.
2 | Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend.
3 | Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Toss to coat well. Transfer mixture to a 13x9x2” glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.
4 | Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4–1 1/2 hours. Serve bread pudding with butterscotch sauce.