Can we get your bread pudding back up. I know it's a lot to write out but some of us just have to have it. Thanks, Kim ( I can't get signed on) :wow:
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Linda's Bread Pudding
Started By , Aug 07 2006 09:40 AM
7 replies to this topic
#2
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Posted 16 August 2006 - 01:23 PM
Linda Burkes
BREAD PUDDING WITH BOURBON SAUCE
Bread Pudding:
3 eggs
1 1/4 c. sugar
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. vanilla
1/4 c. unsalted butter
2 1/4 c. milk
1/2 c. raisins
1/2 c. chopped pecans
5 c. dried bread, cubed*
1 apple, chopped (Golden Delicious is good)
Sauce:
2 eggs
2 c. powdered sugar
1 c. unsalted butter
1/4 c. bourbon whisky
*Original recipe calls for french bread, but I use challa, which is a substantial egg bread. It holds up better and soaks well. (Look for it at the Oroweat Bakery Outlet. They have restaurant-style loaves instead of the traditional braided loaf. Besides, day-old is what you want.)
Beat eggs until frothy. Add sugar, nutmeg, cinnamon and vanilla and beat until blended.
Heat butter and milk just until butter melts.
In a large bowl, mix raisins, pecans and bread cubes.
Combine milk and egg mixtures and pour over bread. Allow to soak for 45 minutes.
Preheat oven to 350. Lightly grease individual ramekins or one large loaf pan.
Add the chopped apple to the mixture and pour into the baking container(s). Place in oven and immediately lower temperature to 300 and bake for 40 minutes. Increase heat to 425 and bake for 15 minutes or until nicely browned. (See note below re heat.)
Sauce:
Combine 2 eggs and powdered sugar. Melt butter in a double boiler, whisk in egg mixture and cook, stirring constantly until sugar has melted and sauce has thickened slightly. Allow to cool. Stir in bourbon. Serve over bread pudding.
Note: The baking directions are from the original recipe. However, I found that raising the temperature so high at the end tends to scorch rather than brown, so I just leave the bread pudding at 300-325for the full time, until I call it done. If you want it browner (which isn’t necessary because you’re going to sauce it anyway), do what you wish or use the broiler for a couple minutes. I just don’t like rock-hard raisins on top.
Note: As the bourbon is added after the sauce cools, the alcohol does not burn off; it is not appropriate for young children or persons on a 12-step plan. As an alternative, I suggest a lemon sauce (heat some lemon juice, water, sugar, corn starch, pinch of salt, stirring until thickened, finish with a little butter).
BREAD PUDDING WITH BOURBON SAUCE
Bread Pudding:
3 eggs
1 1/4 c. sugar
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. vanilla
1/4 c. unsalted butter
2 1/4 c. milk
1/2 c. raisins
1/2 c. chopped pecans
5 c. dried bread, cubed*
1 apple, chopped (Golden Delicious is good)
Sauce:
2 eggs
2 c. powdered sugar
1 c. unsalted butter
1/4 c. bourbon whisky
*Original recipe calls for french bread, but I use challa, which is a substantial egg bread. It holds up better and soaks well. (Look for it at the Oroweat Bakery Outlet. They have restaurant-style loaves instead of the traditional braided loaf. Besides, day-old is what you want.)
Beat eggs until frothy. Add sugar, nutmeg, cinnamon and vanilla and beat until blended.
Heat butter and milk just until butter melts.
In a large bowl, mix raisins, pecans and bread cubes.
Combine milk and egg mixtures and pour over bread. Allow to soak for 45 minutes.
Preheat oven to 350. Lightly grease individual ramekins or one large loaf pan.
Add the chopped apple to the mixture and pour into the baking container(s). Place in oven and immediately lower temperature to 300 and bake for 40 minutes. Increase heat to 425 and bake for 15 minutes or until nicely browned. (See note below re heat.)
Sauce:
Combine 2 eggs and powdered sugar. Melt butter in a double boiler, whisk in egg mixture and cook, stirring constantly until sugar has melted and sauce has thickened slightly. Allow to cool. Stir in bourbon. Serve over bread pudding.
Note: The baking directions are from the original recipe. However, I found that raising the temperature so high at the end tends to scorch rather than brown, so I just leave the bread pudding at 300-325for the full time, until I call it done. If you want it browner (which isn’t necessary because you’re going to sauce it anyway), do what you wish or use the broiler for a couple minutes. I just don’t like rock-hard raisins on top.
Note: As the bourbon is added after the sauce cools, the alcohol does not burn off; it is not appropriate for young children or persons on a 12-step plan. As an alternative, I suggest a lemon sauce (heat some lemon juice, water, sugar, corn starch, pinch of salt, stirring until thickened, finish with a little butter).
#6
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BigMista There is no space between the big and the mista
- Location:Long Beach, CA
- Interests:Meat, Bourbon and Funk Music
Posted 28 October 2006 - 07:58 AM
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