Bourbon Sauce for Bread Pudding and Bread Pudding Soufflé Recipe #14903
A remarkable desert sauce that's incredible over bread pudding, fruit, ice cream, apple pie or any plain cake.
by Steve_G
30 min | 30 min prep
SERVES 8 -12 , 1 batch
- 3 large eggs
- 3 large egg yolks
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional)
- In a medium bowl or the bowl of your electric mixer combine eggs, yolks and sugar, whisk to combine.
- Place your mixing bowl over a pan of hot water over low heat and stir continuously until it reaches 165°F.
- I like to start the water off at well below the boiling point and slowly raise the temperature until it's just shy of boiling.
- Do not whisk this mixture too much at this stage or you will incorporate too much air and take too long to heat.
- If water starts to boil or you see steam coming off your mixture remove from the heat for a few seconds and whisk.
- Getting this mixture too hot will cause eggs to cook.
- After desired temperature is reached, use the whip attachment for your electric mixer and beat on high speed until thick and cooled to just warm to the touch.
- Beat in vanilla and optional bourbon, serve ASAP.
- The mixture will keep in the fridge for a day or so before it starts to separate.
- Variations: Use rum, flavored liqueur or various extracts in lieu of bourbon.
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5 stars