The Western Farm Show takes over the American Royal Complex! It’s the Midwest's best indoor farm show with hundreds of exhibitors, acres of things to see and do and the latest in farm and ranch technology and more! Plus, delicious food like the Culinary Center of Kansas City. The lead chef there, Molly Flynn, shows us how bread pudding can be a great idea for using what is available in your cupboard, on the farm or in small-town stores to make a fancy dessert, including optional ways to ‘elevate’ the recipe.
BREAD PUDDING RECIPE
- 12 to 14 cups (1-inch cubes) day-old white bread (such as French or Italian, brioche is best)
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 4 cups whole milk
- 6 large eggs
- 1 3/4 cups plus 2 tablespoons light brown sugar
- 4 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins (or chocolate chips, dried cherries, fresh berries or 8 ounces cream cheese, cut into cubes - optional)
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 3/4 cup bourbon or other whiskey, divided Pinch salt
- 2 tablespoons unsalted butter
Powdered sugar, for garnish
Crème Anglaise, for serving
Preparation: For the bread pudding, preheat the oven to 350 degrees. Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the butter and set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, salt, raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread cubes, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
Transfer the bread mixture to the casserole dish and bake for 50 to 60 minutes or until the center of the bread pudding is set. For the whiskey sauce, in a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar.
Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon.
Garnish the bread pudding with powdered sugar and serve warm with warm whiskey sauce. Add a dollop of Crème Anglaise (recipe follows) on top. Makes 10-12 servings
- 1 cup heavy cream
- 1 cup milk, whole
- 7 tablespoons sugar, divided
- ½ vanilla bean
- 5 large egg yolks
Preparation: In a large non-reactive saucepan add cream, milk, and 4 tablespoons sugar. Stir to combine. Scrap the seed from the vanilla bean and add them, along with the pod, to the pan. Bring mixture to a simmer over medium heat until sugar is dissolved, stirring constantly to prevent scorching. Remove from heat and set aside.
In a large metal bowl, add egg yolks and remaining 3 tablespoons sugar. Whisk to combine.
Gradually pour about 1/3 of the hot cream mixture into the yolk mixture to combine, whisking constantly. Pour mixture back into the saucepan. Place on stove and cook over low heat for 10 minutes or until custard thickens and coats the back of a spoon (the line should remain when you run your finger through the custard on back of spoon) or until instant-read thermometer reads 180 degrees.
Transfer custard back into the metal bowl and set aside until it is cooled, stirring occasionally. Cover bowl with plastic wrap and place in refrigerator for at least 4 to 6 hours, preferably overnight as this will result in the best flavor. The custard will keep in the refrigerator for up to 3 days. Makes 2 cups