For years, I was sure I didn't like bread pudding. Then, I tasted some from a local restaurant and promptly fell in love. Oh my goodness. Ever since that fateful evening in June I've been wanting to try my hand at bread pudding and have been on a look-out for a good recipe. Sunday evening, I took the plunge and attempted making my own.
I must say, I was pleased with the results. The original recipe calls for bourbon, but since alcohol infuriates me these days (mostly as a result of not being able to partake myself) I decided I didn't want to buy a bottle of bourbon for 2 T (and consequently watch Curtis drink some every evening). I left it out and the sauce was still divine. At first I thought it was too sweet, but now, I don't think so at all. I am still learning how to caramelize sugar on the stove top. The directions called for the sugar/water mixture to be a dark amber, however, I wasn't very clear on exactly what a dark amber looked like. I think I could have cooked it a little longer.
I will make this again and again and again. I need to have more people to feed it to though. I am scared we won't be able to eat all the leftovers before it goes bad (although I am definitely trying! I have discovered it is GREAT!!! comfort food). For leftovers, I put a little on a plate topped with some hard caramel and then I just microwave it all for 30 seconds. Perfect.