Cherry Bread Pudding with Whiskey Sauce
We got this recipe at a cooking demonstration by Chef Ace Champion at Ledgestone Winery.
Servings: 12
Ingredients
Bread Pudding
- 12-14 cup French bread day old, 1-inch cubes, about 2 loaves
- 1 1/2 cup heavy cream
- 4 cup whole milk
- 6 large egg
- 1 3/4 cup brown sugar light
- 2 TBL vanilla extract
- 2 TBL cinnamon ground
- 1 cup cherries frozen
Cherry Whiskey Sauce
- 1/2 cup whole milk
- 2 cup heavy cream
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 2 TBL cherry juice reduced by half to a syrup
- 1 TBL cornstarch
- 1/2 Cup whiskey or your favorite liquor
Instructions
Bread Pudding
- 1. Preheat oven to 325 degrees. Grease a 9 x 13 casserole dish. Set aside.2. In a large bowl add the eggs and whisk well. Combine the heavy cream, whole milk, brown sugar, vanilla, cinnamon, and cherries with juice. Whisk, making sure all ingredients are bonded well. Cube the bread using a serrated knife and add to the cream mixture. Mix with a spoon making sure all the bread is coated. Allow the mixture to sit at room temperature for 10-15 minutes maxing every 5 minutes to make sure all liquid is absorbed.3. Transfer the bread mixture to your casserole dish and bake until the center of the bread pudding is set, about 60 – 70 minutes. Remove from oven and allow carry over cooking for 20 more minutes. For best results refrigerate the bread pudding for a few hours then cut and reheat at 300 degrees for about 5 minutes. You can serve warm or cold.Serve with Cherry Whiskey Cream Sauce
Cherry Whisky Sauce
- 1. Place the cornstarch and 1/2 of the whiskey in a small mixing bowl and whisk to blend, making a whiskey slurry. Set aside.2. In a 1 quart saucepan over medium heat, combine the milk, cream, sugar, and vanilla. Cook for about 3 minutes until the sauce is slightly thickened. Add the cherry juice syrup and mix well.3. Pour the whiskey slurry into the cream mixture and continue cooking. Once the sauce begins to boil, reduce the heat to a gentle simmer, stirring occasionally, for about 2 minutes or until the sauce has thickened.4. Can be served immediately or refrigerated for later use. Warm in the microwave.