Gail - bread pudding recipe?

[Gail]

Thanks Wendy,

By the way, Danielle-- if you're into bread pudding and want to try something else both fabulous and different, there's Emeril's chocolate bread pudding, which I posted on my "holiday success" thread early this year. Rich, delicious and positively marvelous!

(Insert Mamasue graphic of drooling smilie.)

Enjoy!

[This message has been edited by Gail (edited 02-16-2001).]

[Danielle]

I remember reading on a past post that someone mentioned you had a great recipe for bread pudding with bourbon sauce, but I can't seem to find it. Would you mind posting it? Bread pudding is one of my favorite desserts, and I'm always looking for different recipes to add to my collection.

I've also copied down the recipe for your psycho chicken...can't wait to try, with all the rave reviews!

http://www.cookinglight.com/bbs/smile.gif

[Wendy w]

Here you go Danielle. I made this on New Year's eve and it was wonderful!

BREAD PUDDING WITH WHISKEY SAUCE

2 tablespoons butter, softened
12 ounce loaf day-old French or Italian-type white bread
1 quart milk
3 eggs
1 cup sugar
1/2 cup raisins
2 tablespoons vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

Sauce:

8 tablespoons butter cut into bits
1 cup sugar
1 egg
1/2 cup bourbon or brandy

Preheat oven to 350ºF. Butter a 13x9x2-inch baking dish and set aside
Break bread into chunks, dropping them into a bowl. Pour milk over them. When bread is softened, crumble into small bits and let soak until all the milk is absorbed.
In a small bowl, beat 3 eggs and 1 cup of sugar together with whisk or electric mixer until the mixture is smooth and thick. Stir in the raisins, vanilla extract, cinnamon, and nutmeg, then pour the egg mixture over the bread crumbs and stir until all the ingredients are well-combined.
Pour the bread pudding into baking dish. Place the dish in a large shallow roasting pan set in the middle of the oven. Add water to the roasting pan to a depth of about 1 inch. Bake 1 hour or until a knife inserted in the center comes out clean.

Whiskey Sauce

Melt butter bits in top of double boiler set over hot, (not boiling) water. Stir 1 cup of sugar and 1 egg together in a small bowl and add the mixture to the butter. Stir for 2 to 3 minutes, until the sugar dissolves completely or the egg will curdle. Remove the pan from the heat and let the sauce cool to room temperature before stirring in the bourbon.
Serve the bread pudding at once and present the whiskey sauce immediately.
Serves 8 - 10

(From: Louisiana Creole & Cajun)

Note: Since this sauce packs quite a wallop, in the event you're serving this to people who don't like alcohol, you can do as I do for my son. Before adding the alcohol, I take out a portion of the sauce and flavor with vanilla extract, thereby creating what we call "little boy sauce." To the rest I add whiskey in a slightly reduced ratio to amount of sauce left.

[Danielle]

Thanks Wendy and Gail! I have copied the recipe and sent it to my email at home.

And I do remember the Chocolate bread pudding recipe. I have it at home, but haven't tried it yet. My husband laughs because I have food texture issues, and soggy bread is at the top of my list (I can never eat the huge soaked crouton that comes in French Onion soup). But for some reason, I don't mind bread pudding.

[Grace]

Just FYI, in the March issue, Back to the Best section (last page) is the recipe for Irish Bread pudding with caramel-whiskey sauce, which is probably lower calorie than the wonderful looking full-fat version above! It ran originally in the March 1998 issue, so if someone wants the recipe, I can post it.