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Eggnog Acme Bread Pudding with Cyrus Noble Bourbon Caramel Sauce
Ingredients:
- 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
For the caramel sauce
- 1 cup evaporated cane juice
- 2 tablespoon pure maple syrup
- 1/4 cup bourbon
- 3/4 cup whipping cream
Getting it done:
- 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
- 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.
To serve
- Cut 8 portions out of the casserole and place each on a dessert dish. Top with caramel sauce and serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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