#HolidayHack: Homemade Bourbon Caramel Sauce
Here's a super simple way to dress up desserts! Time is crunched around the holidays so picking up a pie, cheesecake or brownies from our Bakery is a must! Whip up this super simple Bourbon Caramel Sauce to drizzle over your desired dessert to amp up the wow factor!
The sauce contains just five ingredients and can be made in minutes. It's so delicious that you'll want to keep it around for more snacking. We suggest dipping apple slices in it for a gourmet treat. Find the complete recipe here:
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warm date cake and bourbon caramel
here’s one of my favorite desserts. it’s rich, moist, and memorable (some may say that’s what you look for in a partner... i’m sorry that was bad).
check out my instagram (@hwoo.lee) for more detailed recipes!
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chapters.
0:00 intro
1:25 prep
1:46 dates
2:43 prep pt 2
3:51 baking
4:30 bourbon caramel
5:25 plating + finishing
6:42 conclusion
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RECIPE • WARM DATE CAKE + BOURBON CARAMEL
serves 12
1 lb / 455 g - khawdrawy dates, or any type of fresh date, pitted (i used Honey Dates)
2 tsp / 10 g - baking soda
2.33 cups / 550 ml - boiling hot water
1 - vanilla bean (i used about 1 tsp vanilla extract)
1.5 cups / 300 g - granulated sugar
1 - egg
1 - egg yolk
2.25 cups / 270 g - all purpose flour
2 tsp / 8 g - baking powder
*the type of date matters here. i’ve used medjool (probably the most common date available) and it does not taste nearly ask good as khawdrawy or a sweeter/jammier type of date. make sure they’re fresh!!!
method
preheat oven to 350F/180C
butter a 10 x 14in glass or metal baking dish
i have a glass pyrex ___ x ___ baking dish
in a small, heat proof bowl, place dates, baking soda, and hot water
mash with a fork until dissolved and pulpy, about 5min
in a large bowl, scrape vanilla seeds out
whisk in sugar, egg, and yolk until mixture is pale yellow and is ribbon-like
stir in dates until incorporated
in another bowl, sift in flour and baking powder
fold flour into date mixture until incorporated
pour batter into baking dish
bake for about 35-45min, until an inserted skewer comes out clean
let cake sit in baking tray for 30-40min to cool before serving
cake can be stored at room temp covered in a baking dish for 1 day, 3 days in fridge
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Bourbon Sauce
5 tbsp / 70 g - unsalted butter
2 cups / 400 g - packed brown sugar
1 cup / 240 ml - heavy cream
2.5 tbsp - bourbon
any ice cream
flake salt to garnish
method
in a large saucepan, melt butter and brown sugar
once sugar is dissolved, add cream steadily, while constantly whisking
remove from heat, add whiskey
pierce the cake all over, pour half the warm sauce over the cake, letting the sauce seep into the holes
the warm sauce heats up the cake, so reheat if needed
cut cake into squares, drizzle more sauce, top with a scoop of ice cream and salt, Gjelina serves this with their ginger gelato, but i’ve eaten this with Fior di Latte, Coffee, Vanilla, and Limoncello
#datecake #moistdatecake #coffeeicecream #stickytoffeepudding #fromscratch #howto
New Orleans Style Bread Pudding with Bourbon Cream Sauce | Pudin de Pan | Chef Zee Cooks
New Orleans Style Bread Pudding with a Vanilla Bourbon Cream Sauce is such an amazing dessert that's perfect for the holidays and family gathering. While it's different that traditional Pudin de Pan, it's still super delicious! This easy to make dessert uses French Bread, Raisins, and Almond. Altogether they form the perfect and the best bread pudding! Give it a try and remember that you can always leave out the Bourbon or use your favorite rum. Buen Provecho!
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#BreadPudding #BourbonSauce #Desserts
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Sticky Date Pudding with Bourbon Butterscotch Sauce | Eating with Andy
On this episode of Eating with Andy learn how to make an Aussie favourite that's perfect for chilly weather, Sticky Date Pudding with a Bourbon Butterscotch Sauce. The cake is so gooey with deep caramel notes thanks to the dates and the sauce has a rich, buttery flavour with hints of oak and vanilla from the Bourbon.
INGREDIENTS (serves 8-10)
340g dates, pitted and roughly chopped
1 tsp bicarb soda
125g unsalted butter, room temperature
⅓ cup white sugar
2 eggs, room temperature
1 tsp vanilla extract
1 ¼ cups plain flour
1 tsp salt
1 ½ tbsp baking powder
Bourbon Butterscotch Sauce
185g unsalted butter
1 cup brown sugar
½ cup thickened cream
¼ tsp salt
2 tbsp bourbon (I used Makers Mark)
2 tsp vanilla extract
Whipped cream to serve
TIPS
- I used a 23cm round cake pan
- Make sure you roughly chop your dates (in the video it doesn't look like they're chopped).
- This cake reheats very well. Just place it in the microwave (with sauce and everything) and eat it warm.
- The sauce is also fantastic on its own over ice cream.
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Smoked Bourbon Bread Pudding
Watch Johan and Mac of Big Swede BBQ as they create a delicious smoked DESSERT! They bring together bourbon, brown sugar, and a lot of spice to make the perfect union of smoke and sweet.
How To Make Bread Pudding - w/ White Chocolate Bourbon Glaze
Welcome to Carb City! This decadent dessert recipe is super easy and sinfully delicious. Put some of that leftover bread to use and transform it into something that might just change your life. (If not your life, it will definitely change your blood sugar, lol) Let's Make It Happen!
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Ingredients: (Grocery List)
For The Bread Pudding:
1.5 large Package Hawaiian Sweet Rolls (brioche bread works too)
3 1/4 Cup Heavy Cream
3 Eggs (beaten)
2 Cups White Sugar
1 Package butterscotch chips
1 Cup White Chocolate Chips
1/4 Cup Melted Butter
2 Tsp Vanilla Extract
1 Tsp Nutmeg
1/2 Tsp Salt
White Chocolate Bourbon Sauce
1 Package White Chocolate Chips (give or take a handful)
1 Cup Heavy Cream
2 Tbs Melted Butter
1 shot of Bourbon (more to drink!)
1/2 Tsp Salt
Directions:
Lightly Toast Hawaiian Sweet Rolls (or leave them out uncovered for a few hours prior to making this dish)
Start by tearing rolls into small pieces and place in a large mixing bowl. Pour 3 1/4 cups of heavy cream over the bread pieces and incorporate a bit. Let this soak for 30 minutes.
Next - combine the beaten eggs, sugar, melted butter, and vanilla extract in a mixing bowl. Add your white chocolate chips and Butterscotch, along with your nutmeg, and salt. Fold everything together gently.
Next - pour your egg and sugar mixture into the mixing bowl with the bread and heavy cream. Fold to incorporate all ingredients evenly and set aside.
Butter your casserole dish (I used 9 x 16 inch) - Now pour your bread mixture into the casserole dish and spread evenly. Place in your 350 degree oven and bake for 1 hour. (An additional 15-20 minutes may be needed depending on your oven and the firmness of your bread. Once it is browned on top and does firms up a bit - it’s done!)
While your bread pudding is baking in the oven - make your sauce (about 15 minutes before the pudding is done)
Melt your butter in a sauce pan and add bourbon. Simmer for about 3 minutes to cook off the alcohol a bit. Add in warm heavy cream. Next, add in your white chocolate chips a little at a time, on low heat, until they melt and the sauce is well incorporated. Season with a pinch of salt to balance flavors. Set aside in a gravy bowl or dish for you to serve by pouring over your bread pudding.
Serve with Vanilla Ice cream as dessert or serve alongside your breakfast/brunch as a sweet and delicious side dish!