BOURBON BREAD PUDDING
Yield: 6 servings
Ingredients:
For the pastry cream
3/4 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
6 egg yolks
1 1/2 cups evaporated milk (1 can)
1 1/2 cups half and half
1 vanilla bean
To build the banana pudding
2 ounces bourbon, divided
4 ounces cream cheese, room temp.
16 oz whipping cream
1/2 cup powdered sugar
1 (16 oz) package vanilla wafers, save 3 for garnish
8-9 bananas, sliced 1/2 inch thick
Method:
In a medium bowl whisk together the sugar, cornstarch and salt. Add the egg yolks and combine until thick and smooth.
In a large heavy bottom pot, heat the evaporated milk and half and half until warm. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the milk mixture. Slowly pour the milk mixture into the egg mixture. Whisking constantly.
Transfer the mixture back to pot and heat over medium low stirring constantly until the mixture thickens enough to coat the back of a spoon, about 6-8 minutes.
Remove from the heat and pour into a glass bowl. Press a sheet of plastic wrap onto the top to prevent the top from drying out and refrigerate until cold, about 2 hours.
When you are ready to build the banana pudding, combine the cream cheese and 1/4 cup heavy cream, in a stand mixer and beat until smooth and homogeneous. Add the remaining cream, 1/2 the bourbon and powdered sugar and mix until the cream has doubled in size and holds a soft peak. Set aside.
Add 1/2 of the whipped cream mixture to the pastry cream mixture and fold to combine.
Now it’s time to build. Layer wafers, banana slices, and pastry cream mixture in a glass serving repeating 2 times. Top with the remaining whipped cream. Chill until serving at least 1 hour.
To serve, crush the remaining 3 wafers and sprinkle on the top. Enjoy!
