Best Sunnys Bourbon Whipped Cream Recipes
SUNNY'S DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM
Provided by Sunny Anderson
Categories dessert
Time 1h50m
Yield 18 to 20 servings
Number Of Ingredients 21
Steps:
- For the bread pudding: Preheat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter.
- In a large bowl, add the croissant and bread chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
- In a large bowl, whisk together the milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate custard over the bread in the baking dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
- For the topping: In a medium bowl, toss the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix together with your hands to get the butter to blend into all the ingredients. Sprinkle evenly over the top of the baking dish.
- Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream. Can also be served cold.
- In a large bowl, whisk heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
DOUBLE CHOCOLATE BREAD PUDDING WITH BOURBON WHIPPED CREAM
Steps:
- Heat the oven to 350 degrees F.
- Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
- In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
- Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
- Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold.
- In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
BOURBON WHIPPED CREAM
Take your favorite pie, ice cream and cake to the next level with a dollop of bourbon whipped cream. Or try a dollop on hot chocolate or Irish coffee. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, bourbon and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
BOURBON WHIPPED CREAM
This goes great with Jefferson Davis pie, pecan pie, or pumpkin pie!
Provided by Susan Hissam
Categories Desserts Frostings and Icings
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 1.6 g
BOURBON WHIPPED CREAM
Provided by Rose Levy Beranbaum
Categories Condiment/Spread Bourbon Milk/Cream Mixer Dairy Dessert Fall Chill
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a large mixer bowl, place all the ingredients and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.)
- Beat the mixture until soft peaks from when the beater is raised or the cream mounds softly when dropped from a spoon. Do not overbeat.
- Store
- Refrigerated, 2 to 3 days.
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