Apple Bourbon Bread Pudding

Hello! Happy Monday!

Usually I have quite the Monday slumps but today not so much my friends! Even after this extraordinary weekend I had I am still in a great Monday mood. 

This last weekend three of my best friends from California came to visit me for the first time ever here in Colorado! Which was such a much needed reunion and reminded me that no matter how far you are and for how long your true friends are always there. 

Sunday was also particularly awesome! I went to Sur La Table with Jared and our friends Katie and Ryan for a super fun

 cooking – class -double- date.

We cooked ourselves a delicious french meal of creamed tarragon chicken and pear pot de creme! It was so yum! I’ll have the details in a separate blog post later this week for ya’ll.

So

yes,

 I had a fantastic weekend and Monday brought even more great things! 

1.) HALLOWEEN! is in less than a week!

2.) Next Tuesday I register to graduate (best $50 I will have ever spent!)

3.) My

golden birthday (23!)

is less than a month away!

4.) In a few weeks I’ll be headed back to So Cal to celebrate Thanksgiving and see my family! (I haven’t seen my parents in over six months!)

What do you guys have coming up in this exciting month ahead of us?!

Pumpkin week officially ended here on The Whisking Kitchen but I am still rejoicing in Fall flavors. It’s sort of like bringing out a pair of shoes that you haven’t been able to wear all year! That feeling is so exciting, no?! Apples are one of my favorite fall flavors to experiment with (sweet or savory!) and bourbon is a great compliment! 

Bread pudding is one of those perfectly easy fall staples to keep around for that cozy Saturday night in. This weekend watching Paper Towns and a bowl of Bread pudding sounds too good. 

Apple Bourbon Bread Pudding

1 Large French baguette cubed (8-10 Cups)
1/2 Cup of brown sugar
2 Cups of milk
2 Tablespoons of butter

Apple Topping

3 Diced Gala, granny smith or red delicious apples (whatever you have on hand or a blend will work)
2 Tablespoons of butter
1/3 Cup of brown sugar
1/4 Cup of Raisins
1 Teaspoon of vanilla
1 Teaspoon of ground cinnamon
1/2 Teaspoon of nutmeg

Bourbon Cream Sauce

1/3 Cup of heavy cream
1/4 Cup of brown sugar
1 Tablespoon of butter
5 Tablespoons of bourbon

Preheat your oven to 350 degrees fahrenheit.

In a medium sauce pan heat brown sugar, milk, and butter together on low heat until brown sugar has melted. In a extra large mixing bowl add in cubed bread. Pour warm milk mixture over cubed bread. *Note* Baguettes may very in size and you may not need all of the mixture. Pour enough onto cubed bread until moist but not saturated. This will cause your bread pudding to turn to mush. Then you will have mush pudding, and no one wants that. 

While bread mixture is soaking begin to brown your diced apples. In a large dutch oven heat two tablespoons of butter on medium low until simmering. Add in apples and cook for 15-20 minutes or until tender. Add in brown sugar, raisins, vanilla, cinnamon, and nutmeg. Keep on medium-low heat stirring frequently until most of the brown sugar has dissolved and the mixture is sticky.

In a large casserole dish pour in cubed bread and top with apple mixture. Bake for 30-40 minutes.

In a small sauce pan heat heavy cream, brown sugar and butter on low heat until brown sugar has dissolved. Remove from heat and stir in bourbon. Pour over warm bread pudding.