Tres Leche Bread Pudding with Bourbon Sauce

Posted on February 18, 2015

Chef Uno Immanivong is the Executive Chef and owner of the Chino Chinatown restaurant in Trinity Groves, West Dallas. They are one of the few restaurants in the country that serve an Asian Latin Fusion cuisine. Her inspiration comes from heart. She loved watching her mom cook and taking those techniques and applying them to her work. To her cooking is love. She lives by the words: Live, Love, and Passion. "Turano is made with amazing craftsmanship. You can see the quality and the ingredient put into it. When you cook with it, it definitely becomes start of show." - Chef Uno.

Cook Time:50 min
Prep Time:10 min
Total Time:60 min
Cuisine:Holiday Hack
Method:Baking + Simmering
1. Custard: In a bowl, whisk 2 eggs, 3 egg yolks & 2 cups of sugar together until pale color. Add heavy cream, milk, condensed milk, vanilla bean seeds, and hazelnut spread. Whisk again & set aside. Soak whiskey in Raisins for a few mins.

3. Add Bread to Custard: Cut up Half a loaf of Turano Pane into 1inch cubes and soak in custard.

4. Streusel: Mix together 2 sticks of butter, 2 cups of pecans and 1/2 cup brown sugar

5. Bourbon Sauce: Pull the raisins from bourbon and add to bread mix. Whisk 1 stick of butter,1 cup of sugar, 1 egg and vanilla extract on low heat until sugar is dissolved. Add left over bourbon.

6. Baking Process: Press bread mixture down into a baking pan. Put a double wrap of plastic wrapper and aluminum foil on pan then put in oven for 45 mins on 375°F. Take out of oven, add streusel on top, then put back in the oven for approx.10 mins. Scoop pudding and pour bourbon sauce on top.
* 1/2 pound Turano Pane Italian Bread (diced)
* 3 eggs
* 2 egg yolks
* 2 cup sugar
* 2 cups heavy cream
* 2 cups milk
* 1 cup condensed milk
* 1 vanilla bean, scrapped
* 1/2 cup hazelnut spread
* 1/2 cup golden raisins
* 1/4 cup bourbon
* 1/2 cup brown sugar
* 1/2 stick butter
* 1/2 cup pecans
* Bourbon Sauce:
* 1 cup sugar
* 1/2 cup butter melted
* 1 egg, beaten
* 2 teaspoons vanilla extract
* 1/4 cup bourbon