Medicated Bread Pudding Bliss
Nothing screams ‘The Holidays’ like the warm, spicy flavors of cinnamon, nutmeg, and bourbon. Our bourbon bread pudding recipe was featured on Culture Magazine last season and I'm reviving it for Thanksgiving this year.
Canna-Bread Pudding with Bourbon Sauce
Serves 6
Ingredients for Bread Pudding
• 1/4 cup raisins
• 1/3 cup crushed walnuts
• 2 tablespoon bourbon
• 1 1/4 cup whole milk
• 1/2 cup brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon sea salt
• 2 eggs, beaten
• 5 cups cubed brioche bread, about 9 ounces
Ingredients for Medicated Bourbon Sauce
• 1/2 cup brown sugar
• 1/4 cup medicated orange bitters
• 1/4 cup canna-butter
• 1/4 cup bourbon
Directions:
1. To prepare pudding: Combine raisins and 2 tablespoons bourbon in a small bowl. Let soak for 30 minutes.
2. Whisk together soaked raisins, milk, walnuts, brown sugar, vanilla extract, cinnamon, nutmeg, salt and egg until well fully combined.
3. In a loaf pan, add cubed brioche and pour the raisin mixture on top. Cover with foil and refrigerate to soak for at least 30 minutes.
4. Preheat oven to 350ºF. Remove loaf pan from refrigerator and add a cup of hot water on top. Cover again with foil and place in oven to bake for 20 minutes. Uncover and bake for an additional 10 minutes.
5. To prepare sauce: In a small saucepan on medium-low heat, combine sugar and butter and stir until combined, about 1 minute. Remove from heat and whisk in bourbon and medicated bitters.
6. Remove the bread pudding from the oven and drizzle the medicated sauce on top. Serve warm.
