Monday, January 22, 2007

Wild Turkey Bread Pudding

I've been hankering for bread pudding lately. Ever since I visited New Orleans last year I've had a weakness for anything with pecans or bourbon in it; bourbon pecan sweet potato mash, bourbon bread pudding, pecan sandies... the list goes on. I've never cooked or baked with bourbon before, so I started perusing some of the blogs that I read on a regular basis and found this recipe for bread pudding from the Bon Ton Cafe in New Orleans from Elise's blog, Simply Recipes. I was so excited to find this recipe and more excited to make it. I absolutely loved the food when I was there, and I absolutely loved going to all of the fabulous restaurants that line the streets of the French Quarter.
I used her recipe almost to the exact, but I also added a half cup of chopped pecans and reduced the bourbon in the sauce by half. I was really glad that I did because it was super strong.

Bread pudding
1 loaf French bread, cut into 1-inch squares (about 6-7 cups)

1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted

1. Preheat oven to 350°F.

2. Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

This is the bread pudding before it goes into the oven to cook.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Bourbon Sauce:
1/2 C (2 stick) butter
1 C sugar
1 egg
1 C Kentucky bourbon whiskey

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.

The whiskey sauce on the stove top. (above)

Finished (below

This recipe comes in at = So Damn Good


wheresmymind said...

Booze + Sweets = YUM!

Anonymous said...

Maker's Mark is one of my favorite things. I've been hankering to bake it into a pecan pie, but your pudding looks mighty tempting.

Elise said...

Oh, I'm so glad you liked the pudding! Your photo turned out beautifully. And good idea to cut back the Bourbon. It's pretty strong in the original recipe.