In celebration on National Bourbon Heritage Month, try my Bread Pudding with Bourbon Sauce. Bread Pudding was way for housewives to use old bread. French bread is typical because of the French influence in New Orleans. You can also find this recipe and more in the Capital Cooking Cookbook.
1 lb French bread
1 lb French bread
2 C milk
2 C heavy cream
3 eggs, lightly beaten
2 C sugar
2 T vanilla
1 t ground cinnamon
½ C pecans
Preheat oven to 375. Tear bread into 1-inch pieces and put them into a large bowl. Add milk and cream and let bread soak until saturated, maybe 30 minutes. Then add sugar and eggs to bowl. Stir in vanilla and cinnamon and pecans. Butter a 13x9 baking dish. Pour mixture into a prepared baking dish and bake for 1 hour.
2 C heavy cream
3 eggs, lightly beaten
2 C sugar
2 T vanilla
1 t ground cinnamon
½ C pecans
Preheat oven to 375. Tear bread into 1-inch pieces and put them into a large bowl. Add milk and cream and let bread soak until saturated, maybe 30 minutes. Then add sugar and eggs to bowl. Stir in vanilla and cinnamon and pecans. Butter a 13x9 baking dish. Pour mixture into a prepared baking dish and bake for 1 hour.
Sauce:
2 quarts heavy cream
1 C sugar
2 T vanilla
¼ C bourbon
2 quarts heavy cream
1 C sugar
2 T vanilla
¼ C bourbon
Bourbon sauce: Combine all ingredients in a heavy sauce pan. Cook until reduced by half. Strain and refrigerate. Serve bread pudding with sauce.
Photo by Shauna Alexander
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