Recipe

Step 1: Preheat the oven to 350°F.

Step 2: In a large mixing bowl, whisk together the cream, milk, eggs, vanilla, cinnamon, sugar and salt. Soak the bread in the mixture for about 20 minutes.

Step 3: Grease a 9″ x 13″ casserole dish with the butter. Pour the bread and custard mixture into the dish. Bake until the pudding slightly puffs up and the edges turn a golden brown, 40-45 minutes.

Step 4: To make the sauce, in a wok over medium-high heat, combine the brown sugar, cream, butter and salt, stirring with a wooden spoon, until it just comes to a boil. Lower the heat to medium-low and continue stirring until the sauce thickens, about 15-20 minutes. Stir in the bourbon and remove the sauce from the heat.

Step 5: Spoon the sauce generously over each dish of warm bread pudding and serve.

See more recipes from Lorna Yee.

Reprinted with permission from Lorna Yee’s The Everyday Wok Cookbook (2012 Sasquatch Books).