adult moves

Life has gotten nearly too busy to stop and reflect on the magnitude of the very happenings that make up this busyness. My apologies (less so to you dear readers and more wholly directed at husBen) for not pausing to thoroughly celebrate the moments that are worth celebrating….like husBen getting a job offer!

Ben worked hard this summer for Looper Reed (both in the Oil & Gas section at the office and on the fraternal camaraderie portion at the golf course). He enjoys the people, the projects, his corner office (long story but it was fun for him for the summer at least), and as far as I can tell, his co-workers really enjoy him too. I could not be more happy for him! Now he just has to finish this last year of law school so he can actually start that job…

The week he got the offer, I wanted to celebrate him, so I made him this bread pudding. I view this to be an adult type dessert because (1) I never had bread pudding as a child nor am I quite sure a child would understand how a concoction of bread could pass as a dessert and (2) because it has bourbon in it (and that just screams ‘grown-up’ right?).

Getting a job…liking bread pudding…you are in all ways growing up husBen and I am so proud of the adult you are becoming.

Pecan, Bourbon, and Butterscotch Bread Pudding

Bon Appétit, November 2011

Butterscotch sauce:

            1 cup (packed) light brown sugar

            1/2 cup light corn syrup

            3 tablespoons unsalted butter

            1 1/2 teaspoons kosher salt

            1/2 cup heavy cream

            1 tablespoon bourbon (optional)

Pudding:

            1 pound day-old rustic white bread, crusts removed, cut into 1/2" cubes (12 cups)

            1/2 cup (1 stick) unsalted butter, melted

            2 tablespoons plus 1 1/2 cups sugar

            5 large eggs

            4 cups heavy cream

            1 1/2 tablespoons poppy seeds

            Pinch of kosher salt

            3 tablespoons bourbon

            1/2 vanilla bean, split lengthwise

            2 cups pecan pieces

For butterscotch sauce:
 Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.

For pudding:
 Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2" glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.

Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.