Eggnog Acme Bread Pudding with Cyrus Noble Bourbon Caramel Sauce
1-2 tablespoons butter
4 large eggs
1/2 cup evaporated cane juice
4 cups eggnog
1/2 teaspoon fresh ground nutmeg
1 loaf Acme challah, cut into 1-inch cubes
Preheat oven to 325 degrees.
Lightly butter a 9-inch by 13-inch casserole dish. In a large non-reactive bowl whisk together the eggs, cane juice, eggnog and nutmeg until well mixed. Add the bread cubes and mix together. Let the mixture set for 10 minutes. Pour the mixture into the casserole and bake for 45 minutes or until a paring knife inserted into the center comes out clean. Pull from the oven and rest on a cooling rack until ready to serve.
For the Caramel Sauce:
1 cup evaporated cane juice
2 tablespoon pure maple syrup
1/4 cup bourbon
3/4 cup whipping cream
In a sauce pan over medium-high heat, add the cane juice, maple syrup and bourbon. Heat until the mixture turns a light amber. Turn off the heat and add the cream while stirring vigorously. Transfer to a ceramic container and keep warm in a double boiler until ready to serve.
Cut 8 portions out of the casserole and place each on a dessert dish. Top with caramel sauce and serve immediately.
*Epicurean TipConcerning Caramel
When making caramel, some of the cane juice will crystalize and cling to the sides of the pot as the water evaporates. This could potentially burn and affect the caramel’s flavor. To prevent this, dip a small pastry brush in cold water and brush the sugar crystals clinging to the sides back into the caramel. Use sparingly so as not to add more water to the caramel. Remember, when it reaches the amber color stage during cooking it is 350 to 380 degrees! Handle with care and avoid getting it on your skin.