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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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