Monday, July 25, 2011

Donut Bread Pudding with Kentucky Whisky Sauce

Here are some things about Lisa: she likes whiskey and she likes when I bake things. Clearly my first course of action had to be looking in The Boozy Baker when looking for a birthday dessert for her. I saw the word whiskey in the title and went for it. The only change to the recipe? Kentucky (aka Maker’s Mark) instead of Tennessee (Jack Daniel’s). I also made these mini by putting them in cupcake liners. It involves donuts. Don’t worry – it’s delish and not at all good for you in any way.

Donut Bread Pudding with Kentucky Whisky Sauce from The Boozy Baker:

Makes about 12 mini bread puddings

For the bread pudding –
4 Tb. unsalted butter, melted
8 plain cake donuts
½ c. packed brown sugar
¼ tsp. cinnamon
¼ tsp. ground nutmeg
4 large eggs
2¼ c. heavy cream
¼ c. Kentucky whisky
1 tsp. vanilla extract

For the sauce –
1½ tsp. cornstarch
2 Tb. Kentucky whisky
¾ c. heavy cream
2 Tb. granulated sugar

To make the pudding, cut the donuts into 1½-2” chunks and put them in a large size bowl. In another large size bowl, combine the butter, brown sugar, cinnamon, and nutmeg. Add the eggs and whisk until blended. Whisk in the heavy cream, whisky, and vanilla. Pour the egg mixture over the donuts. Press down lightly with a wooden spoon, making sure to submerge all the pieces. Allow the pudding to stand at room temperature for 1 hour, or cover and refrigerate overnight.
Preheat the oven to 350 degrees. Scoop the pudding mixture into a lined cupcake pan using a small ladle or ice cream scoop. Cover the pan with a piece of foil and bake for 30 minutes. Remove the foil and bake for 5 minutes more, or until the custard is set but soft and the tops of the doughnuts are lightly browned.

To make the sauce, combine the cornstarch and whisky in a small bowl. In a small saucepan over high heat, combine the cream and sugar, whisking constantly, 2 or 3 minutes, or until small bubbles begin to form. Continue whisking constantly and add the whisky mixture (it will bubble vigorously). Continue whisking until the sauce is blended and thick.
Since I was serving these at a house show and rode my bike there, I packed up the mini puddings and sauce separately and dolloped  the sauce on each one individually. It worked out. They were a big hit, especially with the birthday girl, and allowed me to have wonderful conversations about the best whiskies and bourbons. I plan on making this again in the bigger version – maybe Thanksgiving? Who can say no to donuts and whisky?
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