APPLE BREAD PUDDING WITH BEST BOY BOURBON CARAMEL SAUCE

APPLE BREAD PUDDING WITH BEST BOY BOURBON CARAMEL SAUCE

Ingredients
1 pound raisin bread, cut into 1” pieces.
5 Tablespoon unsalted butter
2 large Granny Smith apples, peeled, cored and cut into ½” pieces
1 cup sugar
½ teaspoon cinnamon
¼ cup Calvados (Brandy)
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and scraped
Directions
Preheat the oven to 350 degrees. Spread the bread on a large rimmed baking sheet and toast until lightly golden and dry.
Melt butter in a sauce pan, reserve 3 tablespoons in a bowl.  Add the apples and ¼ cup of sugar to the pan and stir occasionally until the apples are golden and softened, about 15 minutes.  Stir in the cinnamon.  Remove from the heat and add the Calvados.  Return to the heat and cook for about 1 minute until sauce is syrupy.
In a large bowl, whisk the eggs with the milk and the rest of the sugar.  Scrape the vanilla seeds into the custard.  Add the bread and apples, toss to coat.  Let it stand for 5 minutes to allow the bread to soak up the custard.
Brush an 8 x 11-inch baking dish with 1 tablespoon of the reserved butter.  Add the bread pudding and drizzle with the remaining butter.  Bake for about 50 minutes until the custard is set and golden.  Let it set for a few minutes to cool slightly.
Serve warm with Best Boy’s Bourbon Barrel Caramel sauce (the worlds’ finest caramel sauce) poured over the top.

APPLE BREAD PUDDING

APPLE BREAD PUDDING
WITH BEST BOY BOURBON CARAMEL SAUCE

Ingredients:
1 pound raisin bread, cut into 1” pieces.
5 Tablespoon unsalted butter
2 large Granny Smith apples, peeled, cored and cut into ½” pieces
1 cup sugar
½ teaspoon cinnamon
¼ cup Calvados
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and scraped
Directions
Preheat the oven to 350 degrees. Spread the bread on a large rimmed baking sheet and toast until lightly golden and dry.
Melt butter in a sauce pan, reserve 3 tablespoons in a bowl.  Add the apples and ¼ cup of sugar to the pan and stir occasionally until the apples are golden and softened, about 15 minutes.  Stir in the cinnamon.  Remove from the heat and add the Calvados.  Return to the heat and cook for about 1 minute until sauce is syrupy.
In a large bowl, whisk the eggs with the milk and the rest of the sugar.  Scrape the vanilla seeds into the custard.  Add the bread and apples, toss to coat.  Let it stand for 5 minutes to allow the bread to soak up the custard.
Brush an 8 x 11-inch baking dish with 1 tablespoon of the reserved butter.  Add the bread pudding and drizzle with the remaining butter.  Bake for about 50 minutes until the custard is set and golden.  Let it set for a few minutes to cool slightly.
Serve warm with Best Boy’s Bourbon Barrel Caramel sauce (the worlds’ finest caramel sauce) poured over the top.

A Great Vessel for our Caramel Sauce

A great dessert knows no season and here are a few examples.  Take your basic vanilla ice cream, put it in a homemade dessert bowl that you can eat and top with one of our dessert sauces and you will knock your families socks off!

Basic Vanilla Ice Cream
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


Ice Cream Bowl
4-6 small good quality tortillas
3 TB of unsalted butter, melted
2 TB sugar
1/2 tsp cinnamon (or more if you like)
Preheat oven to 350 degrees. Lay out the tortillas and brush each with melted butter on one side.  Sprinkle with the cinnamon and sugar mixture.
Using a muffin pan, pinch pleat one side of each tortilla to fit in each opening. It will look like a large muffin liner.
Bake until just brown and crispy, 5-7 minutes. But watch them, ovens vary.
Remove from the oven and allow to cool in the muffin pan. When cool and rigid, place in a bowl and fill with your favorite things like ice cream and one of our fantastic dessert sauces.

Apple Brownies with a Caramel Swirl

Everyone loves apples and from what we see everyone loves our Bourbon Barrel Stout Caramel Sauce too!

Here is one way YOU can enjoy our decadent dessert topping today!

 

 

Apple Brownies

• 1 stick of unsalted butter, melted and cooled
• 1 C of all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 C sugar
• 1 large egg
• 1/2 C chopped walnuts
• 2 large, firm-sweet apples, peeled, cored and cut into 1/2 inch cubes
• 1 jar of Best Boy and Co Caramel Sauce

Instructions

1. Preheat oven to 350 degrees and place rack in center position of oven.
2. Butter an 8x11 baking dish.
3. Whisk together flour, cinnamon, baking powder, salt and baking soda.
4. In another bowl, beat together the cooled butter and sugar for 1 minute or until light and fluffy.
5. Add the egg and combine.
6. Add walnuts and apples and stir by hand to combine.
7. Add the flour mixture, and stir until combined, about 30 seconds.
8. Spread batter in the pan, and bake until golden brown and firm, about 40 minutes.
9. When the brownies are done, remove from oven and drizzle the caramel sauce over the top
10. Allow to cool, cut and serve.