Bourbon Pecan Custard Bread (made with
Whit’s Frozen Custard)

This is a fantastically easy recipe – made with just TWO ingredients: one pint of Whit’s Frozen Custard and 1-1/2 cups of self-rising flour.

Mix together, put in the oven as you sit down to dinner and it’s ready when you’re ready for dessert! Also great for brunch…

So many ways to have fun with this recipe and we definitely wanted to try it with Whit’s Frozen Custard to celebrate their grand opening in Lancaster, Ohio and give you a reason to stop by and purchase a pint!

The resulting dessert is not overly-sweet so if you want something more cake-like, feel free to add a frosting or, as I do here, drop a dollop of hard sauce that will melt on top of a slice just out of the oven. And, have fun experimenting with different flavors and add-ins like nuts, chocolate chips, and sprinkles!

Ingredients

1 pint of Whit’s Bourbon Pecan Frozen Custard

1-1/2 C. self-rising flour
See Tips & Riffs for how to turn regular flour into self-rising with baking powder

Hard Sauce
1 stick softened butter

1-1/2 C. confectioner’s sugar

2 T. bourbon or flavored liqueur (optional)

Recipe By:
Everyone on the Planet

Method

Pre-heat your oven to 350-degrees.

Grease or spray a bread pan with Baker’s Joy and set aside.

Set the pint of frozen custard on your counter for at least 15 minutes. It should be soft enough that the edges are starting to liquify and pull away from the container but not soupy.

Place flour into a mixing bowl.

Stir the softened frozen custard into the flour until the flour is incorporated into the frozen custard. Don’t over-mix or use a blender – just gently turn the frozen custard until the flour is wholly incorporated. It goes very fast and the result with be a thick ‘dough.’

Spread the mixture your prepared bread pan. Bake at 350-degrees for 35 – 45 minutes (start checking at 35 minutes with a toothpick).

Allow to cool for 5 – 10 minutes before slicing. Serve warm with hard sauce. This isn’t an overly sweet loaf so hard sauce or a drizzled icing is a good choice.

To make the Hard Sauce:

Cream the butter with an electric mixer until it is fluffy and lighter in color – should take a few minutes.

Blend in the confectioner’s sugar a half-cup at a time until it is well-incorporated. Scrape down the bowl as you go.

Blend in the bourbon, liqueur or flavoring extract of your choice if you’d like. Present in a bowl and allow guests to dollop a much as they’d like on their slice of heaven.

Tips & Riffs

We used Whit’s Bourbon Pecan Frozen Custard for this and it worked wonderfully! Be sure to choose an ice cream made with cream – the fuller the fat content, the better the result.

Experiment with different flavors and combinations of topping and mix-ins!

This is not an overly-sweet dessert. We used hard sauce as a topping because it paired well with the Bourbon Pecan flavor. Other choices with other custards might be chocolate sauce, warmed jam, or straight ahead vanilla icing.

This could work well baked as muffins – guessing the total amount might be 4 – 6 muffins – perfect for smaller households!

How to make Self-Rising Flour
If you don’t have self-rising flour in the cupboard, you can make it from your regular flour! Simply blend 1-1/2 tsp. of baking powder to each cup of flour. For this recipe, I added 2-1/4 tsp. of baking powder to the 1-1/2 cups of flour.

This is a perfect ‘bake while you eat dinner’ dessert and is a great trick when you suddenly have to bring a treat somewhere or want to brighten someone’s day – it comes together fast!

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