Tuesday, September 27, 2016

Holiday Bread Pudding with 2 Sauce Options

I love Bread Pudding and I have 1 recipe for Basic Bread Pudding that I've been making for many years. I like this recipe for Thanksgiving and Christmas. This is a slight variation of my original recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan

1 Day Old French Baguette, sliced.
2 C Whole Milk
2 C Heavy Cream
3 Eggs, beaten
1 C Granulated Sugar
1 C Brown Sugar
2 TBS Vanilla
1 C Chopped Pecans
1 C Dark Raisins
3 TBS Butter

Mix Bread, Milk and Heavy Cream by hand in a Large Mixing Bowl.
Add all other ingredients except the Butter.
Melt Butter in the pan, in the pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.

Peace in the Kitchen!

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