The Boozy Baker

While you might think that the author is talking about the baker of these goodies, my guess is that really the boozy reference is to the recipes.  Each one has some kind of alcoholic ingredient.  Sweet!  After all the alcohol does technically evaporate during the baking process right?  But the taste lingers so you get the benefit of the flavor without worry. You know how when you sip Amaretto you get this rich golden taste in your mouth and this warm sensation as it trickles down your throat? Adding the liqueur or any alcohol gives you the benefit of the taste without the alcohol content. All bets are off if the alcohol is added after the cooking process.  I will have to explore that in another blog post.

The cookbook The Boozy Baker has some very yummy recipes.  The one that I am including in this post is called Donut Bread Pudding with Tennessee Whiskey.  I tried this recipe because I thought it would make a great brunch recipe for the holidays but you certainly don't have to wait until then.  As you will find out I can't leave well enough and so the next time I make this recipe I plan on making a few changes.  The first thing I plan to change is the alcohol.  I will have to think what my substitution will be. I also might use half and half  to make the custard. Once I make it I will give you an update.  I am thinking of serving it at my next book club meeting with vanilla ice cream. So check back.

Donut Bread Pudding

 4 tablespoons unsalted butter melted

8 store bought plain cake donuts

1/2 c light brown sugar

1/4 tsp ground cinnamon

1/8 tsp Ground nutmeg

2 1/4 c heavy cream or whole milk

1/4 cup Tennessee whiskey

1 tsp vanilla

For the Sauce

1 1/2 tsp cornstarch

2 Tablespoons Tennessee whiskey

3/4 c heavy cream

2 tablespoons granulated sugar

To Make the Pudding

Lightly brush a 9 inch square baking pan with a little bit of the melted butter.  Cut the doughnuts into 1 1/2 to 2 inch chunks. Add them to the pan.

In a large bowl combine the remaining butter, brown sugar, cinnamon and nutmeg.  Add the eggs and whisk until blended. Whisk in the whiskey and the heavy cream and the vanilla. Pour egg mixture over the doughnuts and press down gently with wooden spoon to make sure all pieces are submerged. Allow pudding to stand for an hour or refrigerate overnight.

Preheat oven to 350 degrees.  Cover pudding with aluminum foil, bake 30 minutes.  Remove foil, bake 15 minutes more or until custard is set but soft.

To Make the Sauce

Combine cornstarch and whiskey in small bowl. In a small saucepan combine heavy cream and sugar and heat over high heat whisking constantly for 2 to 3 minutes or until small bubbles form.  Continue whisking and add whiskey mix( it will bubble vigorously).  Continue whisking until sauce is blended and thickens.