Add Sugar, Vanilla, & Bourbon for Bourbon Sauce Recipe

Video Transcript

"Hi, my name is Gator Hillard. I'm here on behalf of Expert Village, to talk today about how to make Bread Pudding with a Bourbon Sauce. We've got the butter melted down, we're going to start adding the rest of the ingredients to it. You've got your bourbon which we're going to use today, Jim Beam. You just go ahead and add it to it, stir it up a little bit. Like I say, keep your sauce on like a low to medium heat. We're using an electric today, I've got it on a three and a half. But you can use that. Stir it up real good. Take your time with it, you know it's not going to break up on you. You can just smell it, it's great. You're burning off the alcohol. Next up, you can throw in the powdered sugar. It doesn't really matter how you put in these ingredients. Because it's all going to be combined into one sauce any way. This is that one box, one pound of powdered sugar that you?re going to use. Dump it all in, and I'll show you guys what your basically looking for. Make sure it's all off the edges. What happens in like sugar, it caramelizes if it sits on the side of the pot and it burns. There goes that whole thing about not tasting well again. You want to make sure it's all stirred up. You've got a little bit of vanilla to put in it and were going to try it out. Sometimes too, if your sauce is too thick, you can add milk to it, it matches by the visual. We're going to go ahead and go with one teaspoon of vanilla to this sauce. Stir it up a little bit more, put that color on it. You can just smell it, it smells so good. It's going to be awesome when it comes to that bread pudding. Take me back home today. There you go. You see, it might be a little bit to thick, it's your own preference. I like it kind of thick. It just coats it up and it's really good. It just doesn't come off. It doesn't roll off your bread pudding. It's awesome. That's the way, I'm going to go ahead and keep it today. That's it, that's the way you want it to look."