Cranberry-pecan bread pudding w/ bourbon caramel sauce-bo

8 servings

Ingredients

Quantity Ingredient
1 cup Whipping cream
1 cup Golden brown sugar
5 tablespoons Unsalted butter
3 tablespoons Bourbon (preferably Wild Turkey)
2 tablespoons Plus 1/2 C sugar
1¼ teaspoon Ground cinnamon
½ pounds Egg bread, cut into 1-inch cubes
¼ cup (1/2 stick) unsalted butter, melted
¾ cup Whipping cream
¾ cup Half and half
3 larges Eggs
2 larges Egg yolks
2 teaspoons Vanilla extract
¾ cup Dried cranberries, dried cherries or raisins
½ cup Pecan pieces, toasted
4 ounces Imported white chocolate (such as Lindt), broken into 1/2-inch pieces
¼ cup Powdered sugar
Vanilla ice cream

Directions

SAUCE

PUDDING

FOR SAUCE: Bring whipping cream and sugar to boil in heavy medium saucepan, whisking constantly. Boil until mixture bubbles and thickens, stirring often, about 5 minutes. Add butter and bring to boil, whisking constantly. Whisk in bourbon. Cool to lukewarm. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.)

FOR PUDDING: Preheat oven to 350'F. Mix 2 T sugar and ¼ t cinnamon in bowl. Butter eight ⅔-cup souffle dishes. Coat each lightly with cinnamon sugar; reserve remaining cinnamon sugar. Place bread cubes on heavy large bakng sheet. Pour melted butter over; toss bread to coat. Bake until lightly toasted, about 10 minutes. Cool bread.

Mamtain oven temperature.

Whisk cream, half and half, whole eggs, yolks, vanilla, ½ C caramel sauce, ½ C sugar and ¾ t cinnamon in large bowl to blend. Mix in cranberries and pecans. Add bread; toss to coat. Let stand until bread has partially soaked up custard but is not mushy, pressing down gently on bread, about 3 minutes. Divide bread among prepared souffle dishes, mounding in center. Tuck in chocolate pieces. Place souffle dishes on baking sheet. Pour any remaining custard over puddings.

Sprinkle remaining cinnamon sugar over. Bake until brown on top and just set, about 40 minutes. Cool 10 minutes.

Mix powdered sugar and ¼ t cinnamon in bowl. Sift powdered sugar mixture around edge of plates. Run small sharp knife around souffle dishes to loosen puddings. Invert each pudding onto small plate; turn right side up and place on prepared plate. Spoon warm sauce around puddings. Top with ice cream.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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