Sorghum Bread Pudding
Indulge in a cozy twist on a classic comfort dessert with our Sorghum Bread Pudding, featuring the rich, earthy sweetness of Muddy Pond sorghum straight from Tennessee's heartland. This recipe transforms day-old bread into a custardy delight, infused with warm cinnamon and a splash of Old Forge Distillery's Moonshine Coffee for that subtle, spirited kick—though you can easily substitute with strong black coffee if you prefer a caffeine-forward vibe without the moonshine. Paired with a decadent Sorghum 'Shine Sauce, it's the perfect make-ahead treat for gatherings or lazy weekends, serving up 12 generous portions of pure Southern-inspired bliss.
Sorghum Bread Pudding
Yield: 12
Ingredients
Topping
- 3 tablespoons unsalted butter, softened
- 3 tablespoons packed brown sugar
- ⅓ cup chopped pecans
Bread Mixture
- 4 large eggs
- 3 cups whole milk
- ¾ cup Muddy Pond Sorghum
- ¼ cup Old Forge Moonshine Coffee (or substitute with black coffee)
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 pound day-old bread, cut or torn into 2-inch cubes
- 3 tablespoons unsalted butter, softened
- 3 tablespoons packed brown sugar
- ⅓ cup chopped pecans
Sorghum ‘Shine Sauce
- ½ cup (1 stick) unsalted butter
- ¾ cup Muddy Pond Sorghum
- ¼ cup firmly packed light brown sugar
- ⅛ teaspoon salt
- 2 large egg yolks
- ½ cup Old Forge Moonshine Coffee (or substitute with black coffee)
Instructions
- Prepare topping: Mix butter and brown sugar in a small bowl until well combined. Toss in pecans.
- Prepare bread mixture: Whisk eggs in a large bowl until frothy. Whisk in milk, sorghum, Old Forge Coffee Moonshine, sugar, vanilla, cinnamon, and salt. Add bread cubes; stir gently to mix thoroughly. Let stand 15 minutes, pressing down on bread occasionally and stirring gently to saturate the bread.
- Preheat oven to 350° F. Butter a 2-quart rectangular baking dish. Pour bread mixture into dish. Sprinkle with topping. Cover tightly with aluminum foil.
- Bake until bread pudding, covered, until it is nearly set in the center, about 1 hour. Remove foil and continue baking until the bread pudding is completely set in the center, 20 to 30 minutes. Let stand 15 minutes before serving with Sorghum ‘Shine Sauce.
Sorghum ‘Shine Sauce
- Melt butter in a medium saucepan over medium heat. Remove from heat; stir in sorghum and brown sugar and salt. Whisk in egg yolks. Return to heat and cook, stirring constantly, until sugar melts and mixture is thickened and just simmering, about 4 minutes. (Do not boil.)
- Remove from heat and whisk in the Old Forge Coffee Moonshine. If mixture appears curdled, strain through a wire mesh sieve.
- Serve warm; store leftovers in a covered jar in refrigerator 2 weeks.