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White Chocolate Bread Pudding with Jim Beam Honey Bourbon Sauce

Prep Time12 hrs
Cook Time1 hr
Total Time13 hrs
Servings: 16

Ingredients

Bread Pudding:

  • 20 oz. brioche bread, 1/2 inch cubes
  • 12 oz. granulated sugar
  • 1 cup milk
  • 2 cups heavy cream
  • 8 egg yolks
  • 1 lb. white chocolate, small chunks
  • 2 tsp. vanilla extract
  • 12 oz. toffee chunks

Bourbon Dessert Sauce:

  • 2 cups sugar
  • 1/2 lb. butter
  • 2 eggs
  • 1/4 cup heavy cream
  • 1/2 cup Jim Beam Honey Bourbon
  • 1/4 tsp. sea salt

Instructions

Bread Pudding:

  • Heat milk, 1/3 of sugar, heavy cream and vanilla on medium heat. Mix well.
  • Beat egg yolks and the rest of the sugar in a mixing bowl.
  • When milk begins to boil (rise), quickly add a small amount of the hot cream mixture to egg yolk mixture to temper the yolks.
  • Add the yolk mixture to the cream mixture, and mix well over low-medium heat.
  • After about 5 minutes this should reach a thin custard consistency. Turn off heat.
  • Add 2/3 of the white chocolate to this mixture and stir until it melts.
  • Pour mixture on top of bread cubes in a large mixing bowl.
  • Mash down bread and mix using a potato masher, or a heavy whip, until the pudding as the texture of mush. Fold in 1/2 of the Toffee Chunks.
  • Spray pudding cups with food release spray.
  • Fill 16 each 8-10 oz ramekins to top with mixture. Pack down well. Sprinkle with the remaining white chocolate and the Toffee Chunks
  • Put cups in a large roasting pan and add water util it reachs 1/2 way up the cups.
  • Cover pan and cups with foil.
  • Place pan in a oven heated to 350 for 40 minutes.
  • Remove foil and bake another 15 minutes, test middle for doneness.
  • Let cool at room temp.
  • Place in fridge overnight.
  • Remove puddings from cups and reheat in microwave.

Bourbon Dessert Sauce:

  • Melt butter in thick bottom sauce pan.
  • Add sugar and mix well with butter.
  • Heat until soft ball (do not burn or rapid boil)
  • Whisk eggs and Cream with a whip and set aside.
  • Carefully add the Jim Beam Honey Bourbon to sugar mixture while stirring. Cook 2 min. (you will start to see bubbles around the edge of the pan)
  • Add 2 Tbsp of the hot mixture to the egg mixture and whip together.
  • Add the egg mixture back to the bourbon mixture, whisking vigorously. Add Salt
  • Strain through fine strainer
  • Cool