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While I tried my heart out to finish all of the olive oil cake before it past its prime, I didn’t quite make it. Lucky for me, the key ingredient for one of my other favorite sweets, bread pudding, is stale bread. And so, yesterday’s olive oil cake became today’s bread pudding. Bourbon Drenched Olive Oil Bread PuddingServes 6 - 8 Ingredients:Pudding:Butter, for the dish1/2 round loaf or so of stale olive oil cake, cut into 2 inch pieces (you could substitute a loaf of poundcake here)4 eggs 1/2 cup sugar1 1/2 cups whole milk1 capful vanilla extractPinch of salt Handful of golden raisins and sliced almondsGenerous sprinkle of cinnamonPinch of nutmegSauce:1 1/2 teaspoons cornstarch1/4 bourbon, divided3/4 cup heavy cream2 tablespoons sugarPinch of salt 2 teaspoons butter, cut into small piecesDirections: Generously butter a rectangle baking dish.In a large bowl, beat the sugar and eggs with an electric mixer on medium high for about a minute. Add the milk, vanilla, and salt and beat for another minute. Place the olive oil cake pieces in the baking dish. Pour the egg mixture on top. Using the back of a large spoon, press the cake into the egg mixture. Cover and refrigerate for at least 30 minutes (or even overnight if you are patient which I am not). Just before ready to cook, preheat the oven to 350 degrees. Bake the pudding for about 45 minutes until it is puffed and golden brown on top. Meanwhile, in a small bowl, whisk the cornstarch and 1/2 the bourbon until well combined. In a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until the sauce thickens, 3 to 5 minutes.Take the pan off the heat, and stir in salt, butter and the remaining bourbon. Cut the pudding into squares and set in bowls. Drizzle the warm sauce over the pudding — and if feeling extra decadent add a dollop of mascarpone.

While I tried my heart out to finish all of the olive oil cake before it past its prime, I didn’t quite make it. Lucky for me, the key ingredient for one of my other favorite sweets, bread pudding, is stale bread. And so, yesterday’s olive oil cake became today’s bread pudding. 

Bourbon Drenched Olive Oil Bread Pudding
Serves 6 - 8


Ingredients:
Pudding:
Butter, for the dish
1/2 round loaf or so of stale olive oil cake, cut into 2 inch pieces (you could substitute a loaf of poundcake here)
4 eggs 
1/2 cup sugar
1 1/2 cups whole milk
1 capful vanilla extract
Pinch of salt 
Handful of golden raisins and sliced almonds
Generous sprinkle of cinnamon
Pinch of nutmeg

Sauce:
1 1/2 teaspoons cornstarch
1/4 bourbon, divided
3/4 cup heavy cream
2 tablespoons sugar
Pinch of salt 
2 teaspoons butter, cut into small pieces

Directions:

Generously butter a rectangle baking dish.

In a large bowl, beat the sugar and eggs with an electric mixer on medium high for about a minute. Add the milk, vanilla, and salt and beat for another minute. 

Place the olive oil cake pieces in the baking dish. Pour the egg mixture on top. Using the back of a large spoon, press the cake into the egg mixture. Cover and refrigerate for at least 30 minutes (or even overnight if you are patient which I am not). 

Just before ready to cook, preheat the oven to 350 degrees. Bake the pudding for about 45 minutes until it is puffed and golden brown on top.

Meanwhile, in a small bowl, whisk the cornstarch and 1/2 the bourbon until well combined. 

In a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until the sauce thickens, 3 to 5 minutes.

Take the pan off the heat, and stir in salt, butter and the remaining bourbon.

Cut the pudding into squares and set in bowls. Drizzle the warm sauce over the pudding — and if feeling extra decadent add a dollop of mascarpone.

3 months ago

  1. wintercheck said: gimme dat
  2. courtneylewis posted this

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