- 6
Ingredients
- 3 eggs
- 1/2 cup apple cider
- 1 cup whole milk
- 1 tea. cinnamon
- 1/4 tea. ginger
- 1/2 tea. nutmeg
- 2 tea. crushed chiles de arbol
- 1/2 cup packed brown sugar
- 2 Tbsp. melted butter
- 1 tea. vanilla
- 5 cups cubed french bread
- 1/2 cup raisins
- cinnamon, cayenne, and brown sugar for dusting
- .
- BOURBON SAUCE
- 1 stick butter
- 1 cup sugar
- 2 egg yolks
- 1/2 cup bourbon
- 2 Tbsp. apple cinder
Preparation
Step 1
Preheat oven to 350 degrees. Grease a large muffin tin (6 compartments) with butter.
In a large bowl, mix eggs, apple cider and milk. Whisk well and then add cinnamon, ginger, nutmeg, chiles de arbol, brown sugar, butter and vanilla. Mix thoroughly and then add the bread cubes and raisins. Mix with your hands until all the milk is absorbed and mixture is fully moist yet not too soggy. Divide mix between 6 muffin compartments, and push in to pack the bread mixture tightly. Dust tops with cinnamon, cayenne, and brown sugar and cover the pan with a sheet of aluminum foil Puncture several holes in the aluminum and bake for 30 minutes. Remove foil and bake another 10 minutes.
Meanwhile, over a double boiler, whisk butter and sugar until sugar has dissolved and mixture starts to thicken (about 4-6 minutes). Then add in egg yolks and whisk another minute then remove from heat. Slowly pour in the bourbon, whisking as you go. As mixture cools it will thicken. Finish by adding apple cider and whisk once more.
Plate individual puddings and spoon a generous spoonful of sauce over the top. Add an additional large spoonful of sauce around the base of the pudding and serve warm.