Sous Vide Bread Pudding with Bourbon Sauce and a Custard Bonus

[Smokehowze]

Sous Vide Bread Pudding with Bourbon Sauce and a Custard Bonus

 

I planned a multi-part sous vide meal this evening.  The main was a pork loin.  This post is about the dessert course which was to be consumed as a late evening snack.

 

After the pork was finished in the water bath the temperature was raised to 170 degrees.  A bread pudding using day old homemade French bread (compliments of my son) was the main actor.

 

 

The recipe is a family recipe of my mother’s  -  basic ingredients are bread, whole eggs, egg yolks, butter, sugar, whole milk (we actually used the skim on hand + evaporated milk),  vanilla, salt, and raisins.  The sauce is butter, sugar, egg, vanilla and bourbon prepared on low heat.  Yummm…

 

We chose to cook this in wide-mouth tapered pint size mason jars.  Jars were sprayed with cooking spray before adding the bread and raisins and filling with the custard mix. Tap the jars to settle the filling and top off with extra custard.

 

 

 

 

 

Processed for 2.5 hours because of the diameter of the jars.   The time was just about right as the pudding, when removed and measured, was 168 to 169 degrees in the various jars.    The jars were periodically rotated and shifted around in the bath as I was concerned that the three jars in the smaller cambro would not permit the optimum water circulation.

 

After a short cooling, I ran a knife around the inside of the jar and the pudding came right out taking some care to keep it intact. 

 

 

 

 

 

Since the top was sauced, I did not brown/toast under the broiler.

 

The consensus was this was a cook to repeat...  and with a lot less of the worry usually associated with cooking a bread pudding in the regular oven  - albeit,  a cook that takes 3 times as long.

 

Lagniappe - a Custard

 

 

The extra uncooked custard mixture set aside in the refrigerator.  It was loaded into 2 pint jars after the pudding finished and the temperature was reset to 176 to stay below the curdling temperature. Cook time 2 hours.    At 1.5 hours it did not pass the dry tooth pick test.  At 2 hours it was still “wet” but at temperature.  So out it went to cool. 

 

 It came out nice – light with a creamy texture – a very “soft” custard.  Delicious and worth doing all by itself.  Had I been using a larger cooking container I probably would have done the pudding and custard together at the lower pudding temperature for the full cook period.

 

 

[Big Dawg]

Wow!!!!

[rwhinton]

I'll echo that "Wow!" What a cook Smokehowze.

[jrow17]

Dang that sure looks good! Excellent job on this cook!

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[shuley]

Holy Crap that looks good.