Teardrops n Tiny Travel Trailers

Hy all and Merry Christmas and Happy Holidays.
Does anyone have a recipe for bread pudding and wiskeysauce?

Thanks for any input.

larry

I get half: (wink)

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows

Preheat the oven to 350 degrees F.

Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.

Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.

Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

Whiskey Sauce:
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

Thanks Jayb, I'm going to see if my better half will give it a trysince I'm not allowed to use the stove. I'm legally blind.

The British equivalent (or possibly the original) is called Bread and Butter Pudding and uses slices of buttered stale bread. A quick Google on 'bread butter pudding' will give you several recipes.



Other differences here are to use 50% raisins and 50% sultanas, and to glaze the top of the dish with jam or marmalade.

Andrew (salivating - but not allowed dishes like this)

In New Orleans, I had a killer bread pudding made with (toasted!) split day-old croissants, cinnamon, pecans, vanilla, and bourbon.

The closest I've been able to come to recreating it is below:

12 day-old croissants, torn to bits, toasted 3-5 minutes in a 350 F oven
6 eggs plus 2 egg yolks
1 cup scalded milk
1/2 cup heavy cream
2 egg whites
pinch salt
1/4 cup unsulphured molasses
1/4 cup dark brown sugar, packed
1/4 cup dark corn syrup
1 teaspoon madagascar bourbon vanilla extract
1 1/2 teaspoons fresh ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground cloves
1/2 teaspoon ginger juice
1/2 cup golden raisins
1/2 cup dried cherries
1/2 cup dried cranberries
2 tablespoons flour
1 cup pecan pieces, toasted with croissants
1/4 cup (I stick) unsalted butter, at room temperature

Cream butter, sugars, vanilla, and spices until lemon-colored and light; gradually beat in cream and eggs and yolks. Combine with warm milk.
In separate bowl beat egg whites with syrup and molasses until soft peaks form. Toss fruits and nuts in flour to coat and fold into egg white mixture.
In 9x13 glass dish place a layer of loosely-packed croissant pieces (about 1/2 of total). Spread egg white mixture across top. Cover with remaining croissant pieces; pour over egg/milk mixture and allow to soak 15 minutes (or up to overnight in refrigerator). Bake at 350 F for 30-45 minutes (until filling is set, no longer runny).

Pour glaze made of
3 tablespoons good bourbon,
1/4 teaspoon good vanilla OR
1/2 teaspoon fresh lemon juice,
and a dash of cinnamon
beaten into one 2-lb package 10x sugar
over pudding. Serve immediately.

Here is my favorite recipe courtesy of Paula Deen.

Krispy Kreme Bread Pudding with Butter Rum Sauce Recipe courtesy Paula Deen

2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.


Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.


Barbara