Sunday, June 19, 2011

Mama's Little Baby Loves -- Bread Pudding

During our Louisiana trip we tasted a lot of bread pudding. And we were lucky to watch Chef Carlos Russo at the Accidental Chef do a demonstration. It was fabulous (even though he didn't put raisins in) and someday maybe I'll be brave enough to try this recipe.

Bourbon Pecan Bread Pudding

Chef Carlos Russo

1 loaf of French bread

5 eggs

1 can evaporated milk

1 cup of roasted pecans (plus pecans to sprinkle on top)

2 tsp vanilla

1 can condensed milk

1 c. granulated sugar

1/4 tsp cinnamon

crushed pineapple

Combine ingredients, pour into a greased cake pan and let sit for 1 hour. Bake at 350 for 45 minutes.

Bourbon Sauce

1 stick butter

1/4 c. bourbon

1 c. brown sugar

Combine in sauce pan, add bourbon and flambe. (That's the part that has me clucking like a chicken!)

Pour on after pudding is baked.

Let me know if you're brave enough to try this.

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