Baking, Breads, Muffins & Donuts

Sundays with Joy: Banana Bourbon Bread Pudding

There was always a bread pudding around when I was growing up. It seemed like everyone’s ‘go to’ dessert at the time. The ingredients for bread pudding are always hanging around my kitchen and yet I rarely make it. This particular bread pudding combines so many of my major flavor loves I am not sure why Joy the Baker discovered it first!

Banana_Bourbon_Bread_PuddingI took many liberties with this recipe. I substituted many ingredients and changed up the amounts of things. This was partly due to the fact I did was trying to create a hybrid version of a bread pudding. I wanted the flavor boom from Joy but with the familiarity that a family recipe brings to the kitchen.

BananaBP

I wanted to use a pretty dish which was not an 8-inch pan which Joy suggests. I ended up reducing many of the ingredients to half of the original recipe.

BananaBP2

Then came my ingredient swaps. I had some homemade bread to use up so I used that vs. a baguette. I want to make this again with a baguette! Joy called for whole milk and I used almond milk because that is what I had. I was curious how almond milk would work in this custard type dessert. I also cut back on the eggs – I used 2. I also cut back the sugar to 1/4 cup brown sugar with 1 Tablespoon of maple syrup. Joy did not ‘steam bake’ her pudding but I did. There I go, hanging onto my childhood memories again! This was perfectly sweet for my everyday bread pudding.

Bourbon Banana Bread Pudding

The end result? I loved the mashed banana flavor and, of course, the bourbon just stole the show. I think this is best served warm the day it is made – see the lack of whipped cream above? Yes, I was out of cream too! I did manage some freshly grated cinnamon and some cinnamon sugar sprinkles. I also wanted to try this the next morning day to see how it would reheat and taste. The flavors are even better though I still like it best the day it is made. If you go down the almond milk path be warned that your overall dish will look darker and may have a bit of liquid in the pan – it did not affect the final outcome at all. I think Joy’s full out version would be fabulous at a dinner party….served in individual ramekins? I am starting to plan the next party now! Until then, I will leave my adapted version below!

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Sundays with Joy: Banana Bourbon Bread Pudding

Ingredients

  • 3 slices of bread
  • 1 mashed banana
  • 2 cups almond milk
  • 1/4 cup packed brown sugar
  • 1 tablespoon maple syrup
  • 2 large eggs
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • cinnamon sugar for sprinkling
  • slices banana for garnishing
  • dollop of whipped cream, if desired

Instructions

  1. Butter a small casserole dish and place the torn bread pieces on the bottom of the dish. Sprinkle the mashed banana over the top of the bread cubes.
  2. In saucepan over medium heat, combine the milk, dash of salt and sugar. Heat this until warm, remove from the heat, stir in the bourbon and vanilla then let cool slightly.
  3. In a medium sized dish gently whisk the 2 eggs together. Slowly add in the slightly cooled milk mixture to the egg mixture as you constantly whisk to combine the two. (Note: you are tempering the eggs - go slowly and whisk constantly and you should not 'scramble' the eggs).
  4. Pour the milk mixture over the bread cubes and allow to sit for about 10 minute to allow the bread to absorb some of the liquid. Bake this in a steam bath (set the pudding dish within a larger dish on the oven rack, pour hot water so it reaches halfway up the sides of the pudding dish) for about 20 - 25 minutes until it is 'set' in the middle. Allow this time to cool before you dig in!
http://www.notquitegourmet.com/2013/11/18/s/

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