Ingredients
Sauce
- 1 cup (packed) light brown sugar
- 1/2 cup light corn syrup
- 3 Tbsp. unslated butter
- 1 1/2 tsp. kosher salt
- 1/2 cup heavy cream
- 1 Tbsp. bourbon (optional)
Pudding
- 1 lb. day-old rustic white bread, crusts removed, cut into 1/2 inch cubes
- 1/2 cup unslated butter, melted
- 2 Tbsp. plus 1 1/2 cups sugar
- 5 large eggs
- 4 cups heavy cream
- 1 1/2 Tbsp. poppy seeds
- pinch of kosher slat
- 3 Tbsp. bourbon
- 1/2 vanilla bean, split lengthwise
- 2 cups pecan pieces
- 1 cup diced Deglet Noor Dates
Instructions
Sauce – make upto 3 days ahead
- Bring Brown sugar, corn syrup, butter and salt to a boil in a medium saucepan over medium-high heat, whisking to disolve sugar.
- Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes.
- Remove from heat; add cream and bourbon and stir until smooth.
- Let cool completely, cover and chill. Warm before serving.
Pudding
- Toss bread, melted butter and 2 Tbsp. sugar in a large bowl and set aside.
- Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy – about 3 minutes.
- Add cream, poppy seeds, and salt; beat to blend.
- Place bourbon in a small bowl; scrape in seed from vanilla bean (reserve bean for another use).
- Whisk to distribute seeds, then add to egg mixture, whisking to blend well.
- Pour egg mixture over bread mixture.
- Add pecans and dates; toss well to coat.
- Transfer mixture to a 13x9x2 inch glass pan or ceramic baking dish, spreading out in an even layer.
- Cover with plastic wrap and chill overnight.
- Preheat over to 325 degrees.
- Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean – 1 1/4 to 1 1/2 hours.
- Serve bread pudding with warmed sauce.
Description
2013 Date Festival Winner – Barbara Brown, 3rd Place – Dessert
Noor Bread Pudding with Caramel Bourbon Sauce
2013 Date Festival Winner - Barbara Brown, 3rd Place - Dessert
Ingredients
- 1 cup (packed) light brown sugar
- 1/2 cup light corn syrup
- 3 tbsp unsalted butter
- 1 1/2 tsp kosher salt
- 1/2 cup heavy cream
- 1 tbsp bourbon (optional)
- 1 lb day-old rustic white bread, crusts removed, cut into 1/2 inch cubes
- 1/2 cup unsalted butter, melted
- 2 tbsp plus 1 1/2 cups sugar
- 5 large Eggs
- 4 cups heavy cream
- 1 1/2 tbsp poppy seeds
- pinch kosher slat
- 3 tbsp bourbon
- 1/2 vanilla bean, split lengthwise
- 2 cups pecan pieces
- 1 cup diced Deglet Noor Dates
Instructions
- Bring Brown sugar, corn syrup, butter and salt to a boil in a medium saucepan over medium-high heat, whisking to disolve sugar.
- Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes.
- Remove from heat; add cream and bourbon and stir until smooth.
- Let cool completely, cover and chill. Warm before serving.
- Toss bread, melted butter and 2 Tbsp. sugar in a large bowl and set aside.
- Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy - about 3 minutes.
- Add cream, poppy seeds, and salt; beat to blend.
- Place bourbon in a small bowl; scrape in seed from vanilla bean (reserve bean for another use).
- Whisk to distribute seeds, then add to egg mixture, whisking to blend well.
- Pour egg mixture over bread mixture.
- Add pecans and dates; toss well to coat.
- Transfer mixture to a 13x9x2 inch glass pan or ceramic baking dish, spreading out in an even layer.
- Cover with plastic wrap and chill overnight.
- Preheat over to 325 degrees.
- Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean - 1 1/4 to 1 1/2 hours.
- Serve bread pudding with warmed sauce.
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