At our house, bread pudding is always a favorite dessert. If you add a touch of bourbon and some fresh cherries… well now you have created something truly amazing!
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Recently we made a trip to see my son, Isaac, his wife (Becky) and their new baby girl. It’s always so much fun hanging out with them. We feel so welcomed and comfortable whenever we spend time at their house.
In case you haven’t read our previous post, Isaac is quite the chef. He loves to cook and try new things. During the summer months, he regularly makes an entire meal on their Green Egg smoker, consequently, that is exactly what he did when we were visiting.
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For dinner one evening, Isaac and Becky fixed us the most incredible meal consisting of Cedar Plank Grilled Salmon, fresh asparagus, and fire roasted potatoes. Godiva Mocha Liqueur Black Cherry Floats were served for our dessert. Heavenly!!!
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While we were enjoying the main course, Isaac placed a pan of his Bourbon and Cherry Bread Pudding on the Green Egg.
Isaac started his recipe by chopping half a loaf of Cinnamon Raisin Bread into bite-size cubes. Next, he made an egg batter by combining the eggs, butter, sugars, spices, whipping cream, half-n-half, vanilla, and bourbon. Then he mixed the chopped bread cubes, pecans and some fresh organic cherries from my Mom and Dad’s garden together. Isaac placed the mixture into a well-greased pan and poured the egg batter over the top; gently tossing everything together.
The bread pudding cooked on Isaac’s Green Egg for approximately 45 minutes. Finally, to send this dessert over the top, it was served with a scoop of vanilla bean ice cream. Grilling the bread pudding gave it the perfect hint of smokiness.
Before we left to travel back home, I jotted down Isaac’s recipe.
Because this Bourbon Cherry Bread Pudding was so fantastic, this week I replicated the recipe. I baked mine in the oven instead of baking it on the grill. I didn’t have any bourbon, but I did have some rum, so I used it instead of bourbon in the recipe. Both work well.
It turned out fabulous, (minus the hint of smokiness). Instead of serving mine with ice cream, I made a rum sauce. I drizzled a little of the sauce over each slice of warm bread pudding. Additionally, an even better combo would be to serve the bread pudding with both the sauce and ice cream! Yummy!
Be sure to check out more great recipes by Isaac:
We love spending time with family and it’s always fun trying new recipes created by our talented family members.
More great recipes: