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How To make Bourbon Sauce For Desserts
1/2 c Butter (at room temp.)
1 c Sugar
4 Egg yolks, beaten
Pinch of salt 1 c Cream, heated
1/2 c Bourbon
1. In a small bow, with a hand mixer or whisk, cream butter and sugar. 2.
Transfer to the top of a double boiler and place over, but not touching simmering water. Beat in egg yolks an salt. Slowly add hot cream and stir until thickened. Add Bourbon and stir until an even consistency is obtained. Keep warm. 3. Serve over any dessert pudding, ice cream, or poundcake. ~adapted from "Bluegrass Winners," by the Garden Club of Lexington, Ky. published in Chicago Tribune Magazine, 6/11/93 posted by BUD
How To make Bourbon Sauce For Desserts's Videos
Bread pudding with vanilla bourbon sauce
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Ingredients listed below:
1 French bread loaf (cut in cubes)
1 cup white sugar
3/4 brown sugar
1 tsp cinnamon
1 tsp vanilla
1/2 stick melted butter
4 eggs
1 1/2 cup milk or half and half
Splash of nutmeg
2 1oz box raisins
Jim Bean Bourbon (used to soak raisins in)
Vanilla Sauce
1 beaten egg
1 cup white sugar
Splash of nutmeg
1 cup milk
1 tsp Jim Bean bourbon (or 1 tbs of Jim bean if you fancy)
Drizzle that vanilla bourbon sauce on the puddn’ and enjoy!!!????
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Vegan Bourbon Sauce
This delicious Vegan Bourbon Sauce goes well on most desserts such as cakes, puddings, ice cream, pancakes, pies and just about any one of your favorite sweets. You can find the details to this recipe on my website at:
New Orleans Style Bread Pudding with Bourbon Cream Sauce | Pudin de Pan | Chef Zee Cooks
New Orleans Style Bread Pudding with a Vanilla Bourbon Cream Sauce is such an amazing dessert that's perfect for the holidays and family gathering. While it's different that traditional Pudin de Pan, it's still super delicious! This easy to make dessert uses French Bread, Raisins, and Almond. Altogether they form the perfect and the best bread pudding! Give it a try and remember that you can always leave out the Bourbon or use your favorite rum. Buen Provecho!
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#BreadPudding #BourbonSauce #Desserts
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Bread Pudding with Vanilla Bourbon Sauce - Homemade Bread Pudding Recipe!
Learn how to make the best homemade bread pudding you will ever have! Soft, moist, custard-y goodness with raisins and topped with a vanilla bourbon sauce. This right here is the bread pudding of champions!
What you'll need:
16 ounce loaf of French bread (450g)
1/2 cup raisins (115g)
4 large eggs
1/4 cup granulated sugar (50g)
2 tsp vanilla extract
1/2 cup butter, melted (115g)
pinch of freshly ground nutmeg or 1/2 tsp store-bought
2 cups half and half (475ml)
1 cup whole milk (240ml)
Begin by soaking the raisins in a small bowl, just covered with boiling water. Set aside. **DRAIN BEFORE USING**
Tear bread into pieces and set aside.
In a large bowl combine eggs, sugar, vanilla and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half and milk. Whisk well to combine all ingredients. Add in bread pieces and toss to coat. Set aside for 30 minutes.
To layer the mix and raisins, put 1/3rd of the bread and custard mix into the bottom of an 8 x 8 baking dish (20cm x 20cm). Sprinkle with 1/3rd of the raisins. Repeat the layering twice more.
Bake pudding in a preheated 325*F (165*C) oven for 40-45 minutes or until golden brown and center is just barely set. It should jiggle slightly. Remove from oven when done and let cool to room temp before transferring to the refrigerator to chill completely (at least 6-8 hours or preferably overnight).
For the sauce:
1 large egg
3/4 cup half and half (175ml)
1/2 cup granulated sugar (100g)
dash of cinnamon (1/4 tsp)
splash of vanilla extract (1/2 tsp)
pinch of freshly ground nutmeg (1/8 tsp)
splash of Jim Beam Bourbon (1 Tbsp)
In a small saucepan combine egg, half and half and sugar. Mix well. Add in cinnamon, nutmeg, vanilla and Jim Beam. Cook over low heat until simmering and sauce thickens while whisking constantly. Sauce may foam up but bubbles will subside when taken off heat. When it's done, sauce will coat the back of a spoon and will resemble a thin pudding in consistency.
Original recipe found here:
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Bread Pudding with Bourbon Sauce
This classic New Orleans-style bread pudding is taken up a notch with the addition of chocolate chips and rich, buttery brioche bread. It’s served with a warm bourbon sauce for a bold kick to your taste buds!
Full recipe here:
Bourbon-Caramel Dipping Sauce (Corn Syrup Free)
If you aren't going to eat caramel dipped apples anymore, you might as well goes balls out and make your dipping sauce full on adult oriented...just add bourbon! Now, I really wanted a sauce that was free of corn syrup, and a bit more natural in its creation. This is it! So yummy.
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???? INGREDIENTS ????
1 1/2 cup granulated sugar
1/3 cup water
1/4 teaspoon lemon juice
1/3 cup heavy cream
1/2 teaspoon vanilla extract
???? INSTRUCTIONS ????
Add the sugar, water and lemon juice to a heavy-bottomed sauce pan.
Cover and warm the mixture over a low heat until the sugar is dissolved.
Bring the mixture to a low simmer, uncovered, over a medium-low heat until it turns a light amber color (this should take about 5-7 minutes and the mixture will be just under 300 degrees F).
Watch the mixture carefully! When it turns a medium amber remove it from the heat immediately.
Add the cream and return the mixture to the stove over a low heat.
Add in the vanilla and bourbon, mixing well.
Let cool slightly and serve.
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