MAPLE GINGER BREAD PUDDING WITH CARAMEL BOURBON SAUCE

MAPLE GINGER BREAD PUDDING WITH CARAMEL BOURBON SAUCE

Yield: Serves 4-6

Ingredients:

Maple Ginger Bread Pudding:

6 cups sourdough bread, cut into 1-inch cubes

4 large eggs

2 cups whole milk

1/4 cup maple syrup

1/4 cup granulated sugar

2 tablespoons butter, melted and cooled

1 tsp ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon nutmeg

1 teaspoon maple extract

Caramel Bourbon Sauce:

1/2 cup granulated sugar

2 tablespoons water

1/4 cup heavy whipping cream

1 teaspoon butter, room temperature

1/2 teaspoon vanilla extract

1 tablespoon bourbon

1/2 teaspoon flaky sea salt

Instructions:

Preheat oven to 350°F.

Add bread cubes to a 13x9 baking dish; set aside.

In a large bowl, add eggs, milk, maple syrup, sugar, butter, cinnamon, ginger, nutmeg and maple extract. Whisk well until all ingredients are combined. Pour mixture over bread cubes. Use a spatula to mix to ensure bread has been coated in liquid.

Bake for 50-60 minutes or until mixture has set. Remove from oven and allow bread pudding to cool while you prepare the sauce.

In a small saucepan over medium-low heat , combine sugar and water; stir to combine. Turn burner to medium-high (sugar mixture will turn to a dark shade of amber). Once sugar is the color of a copper penny, remove from heat.

Slowly add heavy cream to sugar mixture and carefully whisk. Add in butter, whisking to combine. Add vanilla, bourbon and salt and continue whisking until ingredients are combined. Set sauce aside.

Remove bread pudding from oven. Drizzle warm caramel bourbon sauce on top.