Shoo fly bread pudding

Shoo fly pie is an Amish  staple, and surprisingly, I  had never eaten it.  I am not a fan of super sweet deserts like pecan pie.  So I decided that I would not make a pie; let’s go with bread pudding.  The brioche bread will help tone down the sweetness, and the bourbon gives it a smoky edge.  This is like a more moist, more dense best tasting gingerbread ever.  I hope you enjoy it; my taste testers did.
1 loaf brioche bread
1/2 cup brown sugar
1 can sweetened condensed milk
8 oz whole milk
1/4 cup molasses
5 eggs
1 teaspoon  bourbon
1/2 cup walnuts chopped
Heat oven to 200
Cut bread into 2 inch thick cubes
Place in oven for 20 minutes
While bread is in the oven:
In a large bowl, mix eggs, condensed milk, brown sugar, molasses, and bourbon
Soak bread in mixture for 20 minutes, stirring after 10 minutes so bread is covered evenly
Heat the oven to 350
Butter ramekins and coat with sugar
Place soaked bread in ramekins
Add any leftover liquid to ramekins, fill to 3/4 from top
Place on a baking dish; fill the baking dish around the ramekins with water
Bake for 30 minutes
Top with whipped cream and walnuts
Makes 6
shoo fly 1
shoo fly 2
shoo fly 3
shoo fly 5

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