Since I see there has been little movement on this, I will get my couple of
NO recipes and post em. I apologize, I thought this thread would be long and thick with ideas.
I stayed out of it, which as you know I rarely can do. But I popped in for the first time today,
and you guys deserve better than one response. I am not sure NO invented the bread pudding,
but I know they do it right.
Bread Pudding Recipe
Ingredients
Bourbon Sauce: I have subbed rum, but I like the bourbon better.
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey
Bread Pudding:
1 loaf French bread, at least a day old, 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
Method
Bourbon Sauce:
In a saucepan, melt butter; add sugar and egg, whisking to blend well.
Cook over low heat, stirring constantly, until mixture thickens.
(Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste.
Remove from heat. Whisk before serving. The sauce should be soft,
creamy, and smooth.
Bread Pudding:
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press 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.
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.
You can sub
KING'S Hawaiian Bread if you can't get
REAL NO french bread.
I know people who order it online.
http://www.gambinos.com/shop/default.php
[Reply]
Might as well add that if you are going to order 8 loaves of 2 foot long french bread from Gambino's
then you might as well make you some po-boys. Get you a nice chuck roast and cook it down in a
pot with some water. Oops, dredge the roast in flour, salt n pepper and pan sear it in a heavy pot in a little
oil FIRST, then add a quart of water to the pot and cover and simmer for as many hours as you
can stand. When it is done and falling apart, remove the fatty chunks and either let cool and
slice it with a slicer or electric knife or just "pull" it into chunks and "debris" and use that.
Take a 10 inch long piece of french bread and slice it down it's length. making a top and bottom.
Briefly toast it (top and bottom closed together) in a hot oven (1-2 mins). This makes the outside
crispy and the inside delicate and airy. TOO many people do not crisp their french bread, and this
makes you have to pull on a rubber sandwich to take a bite. This does not mix well with JUICE.
SLATHER the top with Mayo, then liberally cover bottom with beef, debris and juice. salt and pepper
to taste, add lettuce and sliced tomato. Put the top on, get a buncha napkins and enjoy.
Serve with ice cold Dixie beer.
Note, if the flour you used to dredge your roast was left in the pot when you poured in the water,
the juice that the roast cooked in will be delicious, thick and juicy. It is part of the recipe.
[Reply]
:-)