If food is love, (and I believe it is), and if cookies are made with butter plus love, (exhibit A), then this recipe of heavy cream bourbon soaked butterscotch buttery goodness is like that smokin’ hot bearded guy saying “hey baby, let’s head down to the Rockaways on my motorcycle and get tacos”.

Stop judging me.  I live in Brooklyn.

I made this recipe for the Art=Mixx event this evening, because if I wanted to meet a a metaphorical date at an art auction, this dessert would be it: a square of plaid shirt wearing, free wheeling, entrepreneurial, un-ironic trucker hat wearing*, urban woodsman.  With candied bacon garnish.

*can also be a beanie or jaunty cap

Bourbon Butterscotch Bread Pudding with Candied Bacon Garnish

Ingredients

For the butterscotch sauce

• 1 cup packed brown sugar
• 1/2 light corn syrup
• 1/2 teas salt
• 3 Tbs unsalted butter
• 1 Tbs bourbon
• 1 teas vanilla extract
• 1/2 cup heavy cream

For the Bread Pudding

• 1 lb bread, rustic white or challah, cut into 1/2 inch cubes
• 8 Tbs (1 stick) unsalted butter
• 5 eggs
• 1 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teas ground nutmeg
• 2 teas vanilla extract
• 3 Tbs bourbon
• 4 cups heavy cream
• Candied Bacon (optional)

In a heavy bottomed sauce pan over medium high heat, combine brown sugar, corn syrup, salt and butter.  Whisk until mixture comes to a boil.  Boil until mixture is syrupy or about 3-4 minutes.  Remove fro heat.  Slowly whisk in cream.  Add bourbon and vanilla and mix until smooth.  Can be made up to 3 days ahead of time and stored in the refrigerator.  Rewarm before serving.

Preheat oven to 350 degrees.  Grease a 9″x13″ glass baking dish.  Set aside.  Melt butter and toss with bread cubes and place bread in an even layer in baking dish.  In a medium bowl beat together eggs and sugar until pale and fluffy.  Add spices, vanilla and bourbon.  Beat in cream.  Pour cream mixture over bread crumbs.  Drizzle in half of the butterscotch sauce.  Cover and chill in the fridge for 30 minutes or up to overnight.  Bake for 1 hour and 15 minutes.  Remove from over and let cool.  Serve with a drizzle of remaining butterscotch sauce.  Garnish with candied bacon.  Delightful hot or cold.