Bread Pudding
Serves: 6
1 French baguette
6 egg yolks
1 cup granulated sugar
1 cup light brown sugar
1 quart heavy cream
1 cup whole milk
½ quart half-and-half
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
4 bananas, sliced
¾ cup bourbon
1. Medium dice the baguette and place in bowl.
2. In a double boiler over medium heat, start with egg yolks and sugar; whisk until the sugar is dissolved.
3. Slowly whisk in heavy cream, milk and half-and-half. Stir continuously until mixture coats the spoon. Add cinnamon, vanilla, banana slices and bourbon.
4. Cover the baguette pieces with the custard mixture and refrigerate overnight.
5. Place bread pudding into a baking crock. Bake at 300 degrees for 35-45 minutes.
6. Top with ice cream before serving.
Bourbon Barrel Ice Cream
1 cup heavy cream
3 cups half-and-half
8 egg yolks
1 cup granulated sugar
Pinch of salt
10 bourbon bungs
1. Place heavy cream and half-and-half in a saucepan. Cook at low heat.
2. Whisk together the egg yolks, sugar and salt in a mixing bowl.
3. Slowly pour a half cup of the hot cream mixture into the egg yolk mixture; continue whisking until the mixture coats the back of spoon.
4. Set 10 bourbon bungs ablaze and while they are burning carefully place the bungs into the ice cream base mixture. Chill overnight, leaving the bourbon bungs in the mixture.
5. Strain mixture and process in ice cream maker for 30 minutes. Freeze.