Preparation
Step 1
Butter a 9x12-inch or 9x13-inch baking dish with 3 tablespoons butter and set aside. If buns are not already stale and relatively dry, split them open and spread out on a baking sheet. Bake at 250 degrees F (120 degrees C) until very lightly toasted, about 20 minutes. Let cool.
Step 2
For custard batter, combine eggs, white sugar, whiskey, vanilla, cinnamon, salt, milk, cream, ketchup, mustard, and mayonnaise in a bowl; whisk to combine.
Step 3
Lay 6 bun bottoms into the prepared baking dish. Break last 2 bun bottoms and 1/2 of a top bun into large pieces and use pieces to fill in the gaps.
Step 4
Ladle half of custard mixture over buns. Place 6 bun tops over bottom layer and use the last 1 1/2 top buns to fill in the center gap. Ladle remaining custard mixture over. Wrap and refrigerate for at least 3 hours or preferably up to 12 hours.
Step 5
Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of buns with some of the custard mixture and sprinkle with sesame seeds.
Step 6
Bake in the preheated oven until buns are browned and puffed up, about 1 hour. Remove to cool on a wire rack.
Step 7
For whiskey sauce, add butter, whiskey, brown sugar, water, and a pinch of salt to a small saucepan and bring to a boil over medium-high heat. Turn off heat and let cool before using. Sauce will thicken as it cools.
©allrecipes
Ingredients
3 tablespoons softened butter
8 stale brioche-style hamburger buns
1 teaspoon sesame seeds
Custard
5 large eggs
1 cup white sugar
2 tablespoons whiskey
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups milk
1 cup heavy cream
1 teaspoon ketchup
1 teaspoon mustard
1 teaspoon mayonnaise
1/3 cup golden raisins (optional)
Whiskey Sauce (Optional)
3 tablespoons butter
1/4 cup whiskey
1/4 cup brown sugar
2 tablespoons water
1 pinch salt