Here are a few fun facts about me and bourbon. One, I never have liked the smell or taste of bourbon, or any whiskey for that matter. Two, my husband adores a well-aged whiskey as a sipping cocktail. Three, over the past couple years I have come to appreciate the smoothness and aroma of better bourbons. Four, I actually thoroughly enjoyed this sauce.
With yesterday being Father’s Day, the entire day’s menu was planned around my husband’s likes. While he and I enjoy dining together, many of his favorites aren’t mine. For example, dinner was country fried steak and fried zucchini. My vegetarian daughter and I opted for “fake chicken” patties, and I grilled my zucchini. When it was time for dessert I knew it had to be bread pudding, as he loves it. However, I wasn’t certain as to how I would make this dessert extra special. Then it dawned on me, instead of topping the warm bread pudding with whipped cream I would make a sauce, a bourbon sauce. Because what really is better than incorporating one of your favorite beverages into one of your favorite desserts?
This sauce was ridiculously easy to make. It also had so little alcohol that it could be placed on the kids’ bread pudding if they wanted, but it still delivered a fabulous bourbon taste. That makes it even more interesting. I guess my appreciation for bourbon is continuing to grow.
- 1/2 cup sugar
- 1 Tb. bourbon
- 3 Tb. unsalted butter
- 1/4 cup skim milk
- 1/4 tsp. baking soda
- 1-1/2 tsp. corn syrup
- 1/2 tsp. vanilla
- Combine all ingredients in a small saucepan (cannot have low sides) over low heat.
- Stir frequently. Once it begins to boil, stir continuously for a minute.
- The sauce will become foamy while boiling.
- If it is close to overflowing, remove from the heat for a second or two.
- Allow to cool for a few minutes, but serve while warm.