Say's Bread Pudding with Bourbon Icing
After searching literally for years, I finally found the recipe for Say's Bread Pudding with Bourbon Icing from Durham's Foster's Market. Eating this in the car should get someone pulled for Open Container. Incredibly satisfying on a cold day. Just reading the recipe will put you into a diabetic coma. I wisely copied it, because as expected, the link was taken down. Note: I added a bit more bourbon and increased the baking time. I also use two pans instead of one, because otherwise it will climb out of the pan and rob a liquor store.
INGREDIENTS
14 tablespoons (1 1/2 sticks + 2Tbs) unsalted butter, melted
1 1/2 cup firmly packed light brown sugar
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1/2 of a chewy French baguette - about 6-8 cups of 1" cubes (day-old or leave to dry for several hours after it has been cubed or torn into large pieces)
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4 cups milk
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5 large eggs
3/4 cups granulated sugar
3 tablespoons pure vanilla extract
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1 cup raisins
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1/4 cup + 2 Tbs bourbon
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bourbon Icing (recipe below)
INSTRUCTIONS
1. Preheat the oven to 350 degrees.
2. Brush two 9x13" glass baking dishes with 4 tablespoons of the melted butter.
3. Sprinkle the brown sugar evenly over the bottom of the dishes and set aside.
4. Cut or tear the bread into 1-inch pieces and place in a bowl.
5. Pour the milk over the bread and let stand 4 to 5 minutes, until the bread is soft.
6. Combine the eggs, granulated sugar, remaining butter, and vanilla in a separate bowl and whisk together until well blended.
7. Pour the egg mixture over the bread-and-milk mixture; add the raisins and stir to mix.
8. Pour the mixture into the baking dishes, cover, and bake an hour.
9. Uncover and bake for another 45 minutes, checking every 15 minutes, until the pudding is puffy and golden brown.
10. Remove from the oven, pour the bourbon over the top of the pudding, and set aside to cool 10 to 15 minutes before serving. Top with the icing while the pudding is still warm.
BOURBON ICING:
8 tablespoons (1 stick) unsalted butter
2 cups confectioners’ sugar
1 cup heavy cream
1/2 cup bourbon
1. Place the butter in a saucepan and melt over medium heat. Remove from the heat.
2. Whisk in the sugar, about 1/2 cup at a time, and stir to mix until all the sugar is blended.
3. Stir in the cream and bourbon and whisk to blend thoroughly, until the icing is thick and creamy.
4. Pour directly onto the top of the pudding while it is still warm. Serve immediately.
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