What do you do with leftover Pan de Muerto? Well if you have leftover bread, that is! You make bread pudding! This recipe has some serious food fusion happening, with a Mexican recipe, a classic Southern dish, and delicious Fall flavors. Oh and some boozy love, we all know I love baking with booze.
Did you know that there could be three separate ways to add bourbon to your baked treat? Yup, bourbon vanilla extract, bourbon honey from Cloister Honey here in Charlotte, and straight bourbon.
By the time I got to the third way of using bourbon, I got a little crazy with the booze. For the glaze, there is only bourbon and powdered sugar. I had hubby try the glaze, and he said it may be a bit strong. SAY WHAT? Nahhhhh, that is not possible! Now the problem could have been we were trying the glaze at eight in the morning. Let me tell you, if you want to wake up your senses, bourbon glaze first thing in the morning is the answer!
If you missed my Pan de Muerto post, here is the delicious recipe. Anise seed is added to the Pan de Muerto recipe, which will give the bread a flavor similar to fennel. To keep with the fennel flavor I added in Divine Dessert that includes fennel pollen. If you missed some of my recipes with Divine Dessert from Pollen Ranch, here is my Apricot Preserve, and Tart Cherry Souffle’.
25 minPrep Time
40 minCook Time
1 hr, 5 Total Time
Preheat oven to 350 degrees Fahrenheit. In 10 inch x 8 inch casserole dish, butter the inside or use cooking spray.
For Pomegranate Bourbon Honey Juice:
In small sauce pot, warm together on medium heat pomegranate seeds, bourbon honey, and white sugar for about 3-5 minutes. Mash down seeds to get excess pomegranate juice out. Strain seeds from juice mixture and sit aside to cool. Will make about 1/2 cup of juice for bread pudding mixture.
For Bread Pudding:
Cut bread into one inch cubes, and sit aside.
In large bowl, whisk together half and half, eggs, bourbon vanilla, and divine dessert, then add in craisins and let sit for two minutes.
Add cooled, strained pomegranate honey juice mixture to milk mixture, then add cubed bread, mix well and let sit for two minutes. Pour bread pudding into buttered casserole dish.
Bake covered for 30 minutes, then uncover and bake until bread is puffed and golden brown.
For Bourbon Glaze:
In small bowl, mix together powdered sugar, and add one tablespoon at a time of bourbon, until a thick, but pourable glaze. Pour over bread pudding.
You can use pomegranate juice instead, if you do not have access to fresh pomegranates. It should take about 3/4 cup to 1 cup juice, and you will cook down the juice some. If you have never de-seeded a pomegranate, there are many Youtube videos out there to help you. Here is a video that was pretty easy, and creative using tools you always have in your kitchen.
Growing up, bread pudding was not a recipe I knew about or even ever tried. Since living in the South, I love finding new ways to mix up a classic recipe. This is my third time having fun making homemade bread pudding. You can try my Apple Craisin Bread Pudding, or my Banana Bread Pudding with Chocolate.
You can see some of the green color from the colored sprinkles I added to the Bread of the Dead!
Do you enjoy making or eating bread pudding?