My grandpa always says, “Bourbon goes with everything.” I am finding lately that just the right kick of the powerful concoction does make all the difference in certain recipes. The Red Stag Spiced flavor expression by Jim Beam is perfect for anyone who hasn’t considered bourbon before.
Our team was really impressed with the smooth natural flavors and can’t wait to try some more exciting recipes this fall. Sometimes the uncharted path delivers the greatest rewards. If you believe in ending every meal on a sweet note, like me, then this twist on a traditional bread pudding is sure to do the trick. Here’s a great recipe we’ve lighten up some to keep you in your skinny jeans.
- 2 cups of 1-inch cubes of challah or egg bread rolls
- Unsalted butter, enough to grease muffin trays
- 1/4 cup heavy cream
- 3/4 cup fat free milk
- 1 tablespoon Red Stag Spiced
- 2 large eggs, beaten
- 3 tablespoons light brown sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 1/4 teaspoon kosher salt
- Powdered sugar, for garnish
- Red Stag Spiced Bourbon Sauce (recipe below)
1. Grease muffin tins with butter and set aside.
2. Place the bread in a large bowl. In a separate bowl, combine the Red Stag Spiced, heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl. Stir to combine. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
3. Preheat oven to 350°F. Transfer the bread mixture to the muffin cups and bake until the center of the bread pudding is set, approximately 50 minutes.
1. Warm in oven before serving.
2. Garnish with powdered sugar. Spoon Red Stag Spiced Bourbon Sauce over it (or serve Bourbon Sauce in a container on the side) and serve waad rm.
RED STAG SPICED BOURBON SAUCE
2/3 cup heavy cream
3 tbsp of whole milk- sub 2% milk or fat free milk
3 granulated sugar teaspoons-sub splenda blend
1 cornstarch tablespoons
2 teaspoon Red Stag Spiced Bourbon
1 teaspoon kosher salt
1. In a medium pot set over medium heat, combine the cream, milk, and sugar. Whisk together.
2. Place the cornstarch and 2 teaspoons of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil.
3. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.
4. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining bourbon. Stir until butter is melted and mixed.
5. Serve warm. (Can we be reheated in pot over stove top or in microwave.)