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