Bourbon Bread Pudding with Leftover Pan de Muerto

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.

Bourbon Bread Pudding with Leftover Pan de Muerto

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!

Bourbon Bread Pudding with Pan de Muerto

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’.

Yields 6-8

Bourbon Bread Pudding with Leftover Pan de Muerto

25 minPrep Time

40 minCook Time

1 hr, 5 Total Time

Save Recipe

Ingredients

Bread Pudding Mixture
2 cups half and half
2 eggs
1 tsp bourbon vanilla
1/2 cup craisins
1/2 tsp Divine Dessert spice
Pomegranate Bourbon Honey juice:
1 cup pomegranate seeds
1/4 cup white sugar
Bourbon Glaze:
2 Tbsp bourbon
about 1/2 to 1 Tbsp water
1 cup powdered sugar

Instructions

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.

Enjoy!

Notes

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.

http://www.cafeterrablog.com/2013/11/09/bourbon-bread-pudding-with-leftover-pan-de-muerto/

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.

Bourbon Bread Pudding with Leftover Pan de Muerto

 You can see some of the green color from the colored sprinkles I added to the Bread of the Dead!

Bourbon Bread Pudding with Leftover Pan de Muerto

Do you enjoy making or eating bread pudding?

signature 1

 

 

 

Related Posts Plugin for WordPress, Blogger...
  • BakeItWithBooze

    I love that you found THREE ways to incorporate the bourbon!

  • Angie

    Wow The pudding looks so beautiful and so good!

  • Tutti Dolci

    Wonderful bread pudding and a big yes to the bourbon glaze! 😉

  • You can make this beautiful bread pudding with leftover bread? We always should have leftover bread then! 😉 Looks so delicious! I love that it has multi theme going on! 🙂

  • The Joy of Caking

    Your bread pudding looks so festive Terra. Do you know that I have never made bread pudding – never, ever. I’m thinking I better get on the ball and make some 🙂

  • kitchenriffs

    Bourbon glaze at 8 AM? Sound delish! This bread pudding looks terrific – good job. Thanks.

  • Hotly Spiced

    This looks very delicious. I love how it has pomegranate seeds in it – very festive and they give lovely colour. And so much bourbon! The Christmas season always has me in the bottle shop buying all different types of spirits I don’t buy at any other time of the year xx

  • The Café Sucré Farine

    Looks so festive Terra. Bread pudding is a favorite at my house! YUM!

  • Jeanette Chen

    What a beautiful dessert! The pomegranate seeds really add a festive touch.

  • David @ Spicedblog

    What a fun combination of Southern and Mexican foods…looks amazing!!

  • Bourbon, bourbon, and more bourbon – how could this not be good! My mother use to save all the leftover sweet rolls, stale quick breads, and donuts in the freezer and then, once she has enough, make a bread pudding. It was so good! Unfortunately, she didn’t use bourbon which I’m sure stepped it up a notch or two or three. Great bread pudding!!

  • Kate | Food Babbles

    WOW! I absolutely love this! That boozy pomegranate syrup sounds amazing. I need to make this asap!