Mmmm... Warm Bread Pudding with cool cream and a dab of Warm Vanilla Whiskey Sauce!
THE ULTIMATE COMFORT FOOD!
Warm Bread Pudding
with Vanilla Whiskey Sauce
THE ULTIMATE COMFORT FOOD!
2 3/4 c. sugar |•| 1 c.light brown sugar |•| 1 Tbsp. cinnamon |•| 2 Tbsp. vanilla extract |•| 3 Tbsp. bourbon |•| pinch of salt |•| 1 qt. milk |•| 1 qt. half & half |•| 12 eggs, beaten |•| 1 c. unsalted butte |•| 1 c. raisins |•| 1 apple, peeled, cored and cut into 1/2 inch dice |•| 8 c. French Bread (baguettes) torn into 1/2 to 1 inch pieces.
Preheat the oven to 350 degrees F. |•| In a large bowl, combine half the sugar with the eggs, cinnamon, nutmeg vanilla, bourbon and salt. |•| In a large saucepan over medium heat combine the other half of sugar with the milk, half and half, butter, raisins and apple. Bring to a boil, then remove from heat |•| Combine while whisking, the milk mixture into the spice,.egg, salt & bourbon. |•| Tear the bread slices into large, bite-sized pieces and place in a lightly buttered 9 x 13 pan. |•| Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. |•| Scoop a few raisins from the bottom and sprinkle on top. |•| Bake uncovered 1 1/2 hours at 350º |•| Prepare the whiskey sauce and keep warm until needed.
To Serve, scoop the bread pudding into individual bowls over a few tablespoons of half and half or heavy cream, then top with whiskey sauce.
Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. |•| Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. |•| Simmer 2-3 minutes. |•| Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. |•| Return the yolk mixture to hot cream mixture, whisking in slowly. |•| After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. |•| Remove from heat and pour through a fine mesh strainer. |•| Add the whiskey, adjusting to taste. |•| Keep warm until ready to use.
Sauce may be stored in a covered container in the refrigerator up to 3 days.
(Source: From Atkinson Family Cook Book / Bread Pudding Dessert. Photo from Wikipedia)
ARTS&FOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in “The Joy of Art” and Culture. All Rights Reserved. All concepts, original art, text & photography, which are not otherwise credited, are copyright 2018 © Jack A. Atkinson, under all international, intellectual property and copyright laws. All gallery events', museum exhibitions', art fairs' or art festivals' photographs were taken with permission or provided by the event or gallery. All physical artworks are the intellectual property of the individual artists and © (copyright) individual artists, fabricators, respective owners or assignees.
Trademark Copyright Notice: ©ARTSnFOOD.blogspot,com
©ARTS&FOOD, ©ARTSnFOOD.com, ©ARTSandFOOD.com, ©ART&FOOD, ©ARTandFOOD.com, ©ARTnFOOD.com)