Bourbon-Brown Sugar Sauce
Makes about 1 cup. Published March 1, 2010. From Cook’s Illustrated.
Why this recipe works:
Toasting cubes of challah was the first step in perfecting our bread pudding recipe. Next, we worked on achieving a silky but not overly eggy custard, using equal parts milk and cream and using just egg yolks, not whites. Finally, topping the pudding with extra challah cubes and sprinkling them with sugar gave our bread pudding recipe a crunchy, buttery, sweet crust that made the perfect partner for the luscious custard below.
Rum can be substituted for the bourbon.
Ingredients
• 1/2cup packed (3 1/2 ounces) light brown sugar
• 7tablespoons heavy cream
• 2 1/4tablespoons unsalted butter
• 1 1/2tablespoons bourbon (see note)
Instructions
1. Whisk brown sugar and heavy cream in small saucepan set over medium heat until combined. Continue to cook, whisking frequently, until mixture comes to boil, about 5 minutes. Whisk in butter and bring mixture back to boil, about 1 minute. Remove from heat and whisk in bourbon. Cool to just warm; serve with bread pudding.