Sopa Baracha (Bourbon Bread Pudding) | Chef Eric Recipe

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: water

Non-alcoholic beer maintains flavor without alcohol.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

Light the charcoal in the firebox from the bottom of the coal pile.

Prepare the grill with half direct heat and half indirect heat, raising the temperature to 350°F.

Slice the french baguette on a bias to about a quarter inch thick.

Toast 25 pieces of the baguette on both sides over direct heat for added flavor and texture.

Grease a casserole dish with non-salted butter.

Whip together the eggs until whites and yolks are fully incorporated.

Add sugar, a couple pinches of salt, vanilla, nutmeg, and cinnamon to the eggs and mix well.

Incorporate milk into the egg mixture and whip until combined.

Butter both sides of each piece of bread and layer them in the casserole dish, sprinkling cinnamon, golden raisins, and white chocolate calais between each layer.

Repeat the layering process three times, finishing with a layer of grilled bread on top.

Spread the custard mixture evenly over the layered bread and add another layer of white chocolate and raisins on top.

Cover the casserole dish with foil and bake at 350°F for about 25 to 30 minutes.

Prepare the bourbon sauce by melting a stick of butter, sugar, and corn syrup together for 25 minutes until simmering.

Uncover the bread pudding for the last 10 minutes of baking to finish off the chocolate calais and crust.

Whip the bourbon sauce and add bullet bourbon, allowing it to bubble and simmer.

Plate the bread pudding, optionally topping with powdered sugar and candied pecans, and pour the bourbon butter sauce over it.

Cooking Techniques

Equipment Needed

Spice Level: