Inspiration: Black Friday?…How about FAT Friday! Yes, it was another massive spread at our family Thanksgiving gathering yesterday. One of the many desserts was my holiday version of Bread Pudding (see below)…also an unintended low-sugar version (yes I forgot the sugar and eggs!) It actually turned out as one of the best in years.
Genre: Alternative, Dance, Pop.
Approximate time: 48 minutes
In the Kitchen:
Bread Pudding – Holiday Variation
(This is an adaptation of a recipe from Alzina Pierce of the Bon Ton Restaurant in New Orleans, http://www.thebontoncafe.com/)
1 loaf stale French bread
1 quart milk
10 tablespoons (1 1/4 sticks) sweet butter, softened to room temperature (an extra stick is needed for a double batch of the AWESOME SAUCE)
4 eggs (I only used 2 yolks in the sauce, none in the bread mixture)
1 1/2 cups granulated sugar (I didn’t use any added sugar in the bread mixture)
2 tablespoons vanilla (I forgot this too!)
1 cup raisins (I use cranberries, Craisin brand, instead of raisins during the Holidays)
1 1/2 cups white chocolate chips (I add this in my holiday variation)
1 cup confectioners’ sugar (this is for the sauce, so an extra cups is needed for the double batch)
4 tablespoons whiskey (I prefer Dark Rum over Whiskey, and used The Kracken Black Spiced Rum – http://www.krakenrum.com/ …94 Proof! Don’t forget…Double batch so make it 8 tablespoons)
Crumble the bread into a bowl.
Pour the milk over it and let stand for one hour.
Preheat the oven to 325 degrees.
Grease a 9-by-13-by-2-inch baking dish with 1 to 2 tablespoons of the butter.
In another bowl, beat together 3 eggs, the granulated sugar and the vanilla (this is the step I missed).
Stir this mixture into the bread mixture.
Stir in the raisins (or cranberries and white chocolate chips).
Pour into the prepared baking dish, place on the middle rack of the oven, and bake until browned and set, about 1 hour 10 minutes.
Cool to room temperature (this dessert is best eaten fresh out of the oven!)
Sauce (this is SO GOOD!)
To make sauce, stir 8 tablespoons butter (2 sticks for double batch) confectioners’ sugar together in the top of a double boiler over simmering water until sugar is dissolved and mixture is very hot.
Remove from the heat.
Beat the egg well (I used 2 egg yolks for the double batch) and whisk it into the sugar mixture.
Remove pan from base and continue beating until sauce has cooled to room temperature.
Add whiskey (or The Kracken or other dark/black rum) to taste.
Cut pudding into squares and transfer each square to a heatproof serving dish.
Spoon whiskey (rum) sauce over pudding.
Place under broiler until bubbling (optional).