America's Test Kitchen LogoCook's Country LogoCook's Illustrated LogoAmerica's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo

Bourbon-Brown Sugar Sauce

By America's Test Kitchen

Published on December 30, 2010

Time

20 minutes

Yield

Serves 8 to 10 (Makes about 1 cup)

Bourbon-Brown Sugar Sauce

Ingredients

½ cup packed (3 ½ ounces/99 grams) light brown sugar 7 tablespoons heavy cream 2 ¼ tablespoons unsalted butter 1 ½ tablespoons bourbon (see note)

Before You Begin

Rum can be substituted for the bourbon.

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.
Bourbon-Brown Sugar Sauce

Bourbon-Brown Sugar Sauce

Headshot of America's Test Kitchen
By America's Test Kitchen
Save

Time

20 minutes

Yield

Serves 8 to 10 (Makes about 1 cup)

Ingredients

½ cup packed (3 ½ ounces/99 grams) light brown sugar
7 tablespoons heavy cream
2 ¼ tablespoons unsalted butter
1 ½ tablespoons bourbon (see note)

Ingredients

½ cup packed (3 ½ ounces/99 grams) light brown sugar
7 tablespoons heavy cream
2 ¼ tablespoons unsalted butter
1 ½ tablespoons bourbon (see note)

Ingredients

½ cup packed (3 ½ ounces/99 grams) light brown sugar
7 tablespoons heavy cream
2 ¼ tablespoons unsalted butter
1 ½ tablespoons bourbon (see note)

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.

Before You Begin

Rum can be substituted for the bourbon.

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.

Gift This Recipe

Enjoyed this dish? Let others know by sharing it as a gift recipe.

This is a members' feature.