Sopa Baracha (Bourbon Bread Pudding) | Chef Eric Recipe

Every cook needs 3 great desserts! This Bourbon Bread Pudding has been a favorite of my families for years and sure does make baking simple. My suggestion, get this on the grill before leaning into those new year’s resolutions. Bread, butter, chocolate and bourbon are a gift, happy grilling team! Nicaraguan Holliday Bourbon Bread Pudding Sopa Baracha 10 Portions Pudding Mixture: 2 1/2 Cups Whole Milk 1 cup Sugar 2 T Vanilla Extract 1 tsp. Cinnamon, Ground 1/2 tsp. Nutmeg, Ground ¼ teaspoon Salt, Kosher 6 each Eggs Layers: 14 ounces Baguette, Sliced Diagonal ¼ Inch Thick ¼ pound Unsalted Butter, Softened for Buttering Bread and Greasing Container ½ cup Raisins, Golden ½ Cup White Chocolate Chips Method: 1. Stabilize your grill at 350F. 2. Grill enough sliced bread for the top layer then butter both sides of every piece of bread. Once the bread is grilled, even out he coals and place the deflector shields in to set up for indirect cooking. 3. Butter a 2 ½ qt oven/grill safe container. 4. In a separate bowl, combine eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whip and fully incorporate. 5. Begin to layer bread, chocolate, raisins and a light dusting of cinnamon. Repeat 3 even layers ending with the grilled bread on top 6. Pour custard mixture over bread and set for 30 minutes 7. Cover the container with foil and grill indirect at 350 for 25-30 minutes. Then grill for an additional 10 minutes uncovered. 8. Top with sauce and powder sugar. Enjoy (I often like to add sugared pecans) Bourbon sauce: 1/2 cup sugar 1/4 cup corn syrup 1/4 cup butter 1/4 cup bourbon Method: Combine sugar, corn syrup, and butter over medium heat. Simmer and cook 5 to 10 minutes. Stir occasionally. Remove from heat and add bourbon then add back to the heat and reduce for 1 more minute. Visit our Website: http://www.kamadojoe.com Visit us on Facebook:   / kamadojoe   Visit us on Instagram:   / kamadojoe   Visit us on Twitter:   / kamadojoe