Bread Pudding and Horse Racing at Keeneland

"Come on!! Go! Go!! Go!!!" yelled my brother and me at the top of our lungs hopping in place frantically, fists clenched, eyes glued to the race track, our little heads turning with the horses as we urged our horse to the finish line.

I don't remember if our horse won but I do remember us beaming up at our parents and with eyes shining brightly amidst trying to catch our breath declaring loudly, "This was the best day, ever! Can we come back again tomorrow?"

It had been an exhilarating morning. 

Something that a seven year old and her three year old brother just don't forget. 

Our parents had taken us to our first horse race while we were vacationing in the beautiful hill station at Ooty, India. 

And that was my glorious introduction to the thrilling sport of horse racing. Through the years, I've been to a handful of races and every single time the buildup and excitement, the mad screaming and the gush of adrenaline surging through my body as the the horse I'm backing thunders past has been just as spine tingling as my first time.

Keeneland Race Track, Lexington, Kentucky

So what a treat it was to visit Keeneland Racecourse in Lexington Kentucky- the most beautiful race course in the U.S. 

The fashions (hats, boots dresses and lace parasols) are just as exciting to see as the horse races at Keeneland. 

What a magnificent enterprise! Set in the enchantingly beautiful Lexington countryside, the drive into Keeneland's racecourse through its manicured grounds was just so pretty. After parking on the rolling greens, we tumbled out of our car and joined hoards of racegoers dressed in their finery as we all made our way to the race track a good trek away. 

The men looked super fine in their boots and Stetsons, jackets and bolo ties. The ladies dressed in gauzy dresses, short and long, but all with cowboy boots on! So cool! Nothing like I had ever seen before. True Southern elegance all around me.

And the beauty of it all was this was just another weekend in Lexington during racing season. The Fall racing season had just begun and this is what people do around here- dress up and go out for a day at the races. It was just so delightful to see how much horse racing is part and parcel of the local culture. 

A Day at the Races

Ever heard the phrase 'a day at the races?' For good reason too. Because when people go to the races, it really is a full day excursion. There are 10 races a day about 30 minutes apart. Enough time to research the stats, place your bets and grab a bite to eat at the concessions before the race starts. Bread pudding with bourbon sauce is a Keeneland tradition that I was keen to try. But more about this special dessert later.

We arrived early at Keeneland and were given good advice by a horse breeder to first buy a hard copy of the day's schedule, which we did. Then since we couldn't make head or tail of the information packed schedule on stats, we headed to a 'BETologist' under the grandstand who was fabulous in educating us on how to read the schedule and screens and introduced us to the world of wagering.

Then, off to the windows we went to place our bets. For our first bet, we put our money on Global Sensation for win-show-place. Then made our way to the paddock to view the horses as they paraded in front of the racegoers. With just a few minutes to post (MTP) , we headed back trackside to the grandstand as the bugle heralded the first call to the post.

Soon, the horses were off and the ride was every bit as thrilling a I remember it to be. I was screaming my head off and so was every body around me. For those few short minutes nothing mattered to anyone other than those magnificent beasts thundering down the track. 

Global Sensation was running marvelously. Gone were the days of needing binoculars. The horses were captured on ubiquitous giant TV screens. Global Sensation was neck and neck with One Cool Dude as they crossed the post. It was a photo finish!! 

And indeed, we had to wait a minute or so before the cameras and replay determined the winner. Global Sensation came in second (placed), but we were still winners since we had bet him across the board (win-show-place). 

Off to the windows we went to cash our winnings. It was a proud moment indeed. One that required celebrating with the traditional Bread Pudding laced with sweet bourbon sauce- the Keeneland way. 

Keeneland's Bourbon Bread Pudding Recipe

Here's Keeneland's Bourbon Bread Pudding recipe as shared by The Bourbon Review. A delicious pudding milk, egg and bread pudding, flavoured with cinnamon, vanilla and raisins.

Their bourbon sauce is made with Maker's Mark bourbon blended with sugar and butter and then drizzled like a ribbon over the warm bread pudding. Yum! 

Below is my twist on this Bourbon Bread Pudding inspired by an overnight stay in Galena, IL at the Belle Aire Mansion Guest House bed and breakfast. Our hostess served this in the morning for breakfast. It was warm and gooey and delicious in every which way.

My warm bread pudding straight out of the over. I halved the recipe below to fit in this 8x8 square dish.

This great little recipe that is best baked the next morning after being left overnight in the fridge for the bread to soak up the creamy mixture. 

I've added pecans and cubed green apple for added bite and texture. And of course, the bourbon sauce is a must for a heady start to the day. Bet you'll love it!!

Mmmm!!!
Bread pudding with apples, pecans and raisins topped with bourbon sauce.

Bourbon Bread Pudding Recipe

Ingredients:

☐ 1 loaf French bread(16oz)
☐ 6 large eggs
☐ 1 1/2 cups milk
☐ 1 1/2 cups half and half
☐  1 teaspoon vanilla
☐ Pinch of nutmeg
☐ 1 teaspoon cinnamon

Topping:
☐ 1/ 2 cup softened butter
☐ 1 cup light brown sugar, packed
☐ 2 tablespoons dark corn or maple syrup
☐ 1 cup coarsely chopped pecans
☐ 1/2 cup peeled and diced green apple

Bourbon Sauce:

☐ 1/4 cup butter
☐ 1 cups powdered sugar
☐ 1/8 cup bourbon

Step by Step Instructions

1. Grease 9x 13 baking dish. Slice French bread into 1 inch slices. Layer bread in dish in two layers.
2. Mix eggs, milk, half and half, vanilla, nutmeg and cinnamon. Pour mixture over bread slices. 
3. Refrigerate covered, overnight. 
4. Next morning, make topping. Mix butter, brown sugar and syrup. Stir in nuts and apple. Spread evenly over bread mixture. 
5. Bake uncovered, until puffed and gold, about 40 minutes at 350°C. Let stand 5 minutes before serving.
6. For the bourbon sauce, whip softened butter with powdered sugar until blended. Slowly trickle bourbon in. Spread  over warm bread pudding and enjoy!

For more of my travel related recipes, click the 'Travelecipes' label below.