-SAUCE-
1 c Whipping cream
1 c Golden brown sugar
5 tb Unsalted butter
3 tb Bourbon (preferably
-Wild Turkey)
PUDDING
2 tb Plus 1/2 C sugar
1 1/4 ts Ground cinnamon
1/2 lb Egg bread, cut into 1-inch
-cubes
1/4 c (1/2 stick) unsalted butter,
-melted
3/4 c Whipping cream
3/4 c Half and half
3 lg Eggs
2 lg Egg yolks
2 ts Vanilla extract
3/4 c Dried cranberries, dried
-cherries or raisins
1/2 c Pecan pieces, toasted
4 oz Imported white chocolate
-(such as Lindt), broken
-into 1/2-inch pieces
1/4 c Powdered sugar
Vanilla ice cream
FOR SAUCE: Bring whipping cream and sugar to boil in heavy medium
saucepan, whisking constantly. Boil until mixture bubbles and
thickens, stirring often, about 5 minutes. Add butter and bring to
boil, whisking constantly. Whisk in bourbon. Cool to lukewarm. (Sauce
can be prepared 1 day ahead. Cover and refrigerate. Reheat before
using.)
FOR PUDDING: Preheat oven to 350’F. Mix 2 T sugar and 1/4 t cinnamon
in bowl. Butter eight 2/3-cup souffle dishes. Coat each lightly with
cinnamon sugar; reserve remaining cinnamon sugar. Place bread cubes
on heavy large bakng sheet. Pour melted butter over; toss bread to
coat. Bake until lightly toasted, about 10 minutes. Cool bread.
Mamtain oven temperature.
Whisk cream, half and half, whole eggs, yolks, vanilla, 1/2 C caramel
sauce, 1/2 C sugar and 3/4 t cinnamon in large bowl to blend. Mix in
cranberries and pecans. Add bread; toss to coat. Let stand until
bread has partially soaked up custard but is not mushy, pressing down
gently on bread, about 3 minutes. Divide bread among prepared souffle
dishes, mounding in center. Tuck in chocolate pieces. Place souffle
dishes on baking sheet. Pour any remaining custard over puddings.
Sprinkle remaining cinnamon sugar over. Bake until brown on top and
just set, about 40 minutes. Cool 10 minutes.
Mix powdered sugar and 1/4 t cinnamon in bowl. Sift powdered sugar
mixture around edge of plates. Run small sharp knife around souffle
dishes to loosen puddings. Invert each pudding onto small plate; turn
right side up and place on prepared plate. Spoon warm sauce around
puddings. Top with ice cream.
Yields
8 servings