Julianna's Junk It N'awlins Bread Pudding |
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Prep Time: 7 Minutes Cook Time: 1 Minutes |
Ready In: 8 Minutes Servings: 8 |
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This looks scrumptious! Mmm...warm bread pudding! From Penzey's Spices catalog, this is a sample recipe from their One Magazine. Ingredients:
8 cups stale bread (1 medium loaf) |
1 cup peanut butter chips |
1 cup chocolate chips |
1 cup butterscotch chips |
1 cup chopped nuts |
1 cup shredded coconut |
1 cup raisins |
1 cup dried cranberries |
2 cups sugar |
2 cups milk |
2 cups heavy cream |
3 eggs |
8 tablespoons melted butter |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
2 tablespoons vanilla extract |
1/2 cup butter |
1 1/2 cups powdered sugar |
1 egg yolk |
1/2 cup bourbon (any) |
Directions:
1. Combine the stale bread, PB, chocolate, and butterscotch chips, nuts, shredded coconut, raisins, and dried cranberries.
2. Mix together the sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg, and vanilla.
3. Pour the egg mixture over the bread mixture.
4. The mixture should be moist but not soupy.
5. Pour into a buttered 9x13 inch baking dish.
6. Place on middle rack in non-preheated oven.
7. Bake at 350°F for approximately 1 hour and 15 minutes, or until the top is golden-brown.
8. When the bread pudding is done baking, prepare the WHISKEY SAUCE.
9. Heat butter and sugar over medium heat until all the butter is absorbed.
10. Remove from heat and blend in egg yolk.
11. Pour in bourbon gradually to taste, stirring constantly.
12. Sauce will thicken as it cools.
13. Serve warm over bread pudding.
14. ***BOURBON NOTES: Using Jack Daniels will result in a stronger taste, whereas Southern Comfort will give you a sweeter taste.
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