This is a wonderful pound cake that I make for special picnics. I love the inclusion of the fresh apples and cinnamon but the streusel top is the best part.
New Orleans-style Bread Pudding with Bourbon Sauce
A decadent treat, New Orleans-style Bread Pudding is topped with a creamy Bourbon Sauce. It’s classically made, with bourbon-soaked raisins.
If sorghum syrup is unavailable, use any dark syrup you like for the sauce. The sauce will bubble up quite a bit, so use a larger pot than you think you’ll need so it doesn’t go over the edges.
If you’re feeling extra indulgent, you can replace up to half the loaf of bread with unglazed sour cream donuts.
1 cup raisins
1/4 cup bourbon
1 loaf French bread, at least a day old, cut into 1-inch cubes (6 to 7 cups)
3 large eggs
2 cups sugar
1 quart buttermilk
2 tablespoons vanilla extract
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/2 cup (110g) unsalted butter
1 cup (225g) light brown sugar
2 tablespoons (30ml) sorghum syrup
1/2 cup (125 ml) heavy cream
1/4 teaspoon flaky sea or kosher salt
1/2 teaspoon vanilla extract
1/3 cup (80ml) bourbon
Soak the raisins in the bourbon for 1 to 2 hours.
Preheat the oven to 200 degrees F (93 degrees C). Put the bread in a low oven until dry.
Increase the oven temperature to 350 degrees F (175 degrees C).
Whisk together the eggs, sugar, buttermilk, vanilla, and spices. Add the raisins and bread and mix gently to combine.
Spray a baking pan with oil and pour the bread pudding mix into it. Leave sit for about 1 hour for the custard to soak into the bread.
Bake for 35 to 45 minutes. The liquid should set and the top should be a light golden brown color. The edges should be slightly pulled away from the sides.
Add all the ingredients to a large pot over a medium fire. Stir continuously until fully combined and simmering.
Leave to cook over medium-low heat for about 20 minutes, stirring occasionally. It should reduce down to a dark brown, thick sauce. Take it off the heat and let cool to room temperature.