Let’s Cook! Praline Bread Pudding Recipe

February 14, 2010

I’ve been on a Cajun kick lately…. I wonder why?

And, I’ve also been on a bread pudding kick the past few years… I seem to have come late to an appreciation of this genre of carbohydrate consumables. I don’t recall any being served by my family in my youth, and have somewhat eschewed them until two or three years ago… after a meal (and no doubt quite a few Boddingtons) at Ragland Road in Downtown Disney on a lark I decided to order the bread pudding there… And, it turned out to be a big, calorie-laden bit of Heaven – I firmly believe that this is not just one of the best desserts on WDW property, but one of the best food items available at the World period… but we’re not making this one today….

There are also good versions of bread pudding served at Tusker House, House of Blues and I recently had a fantastic savory version at Artist Point.

Bread Pudding at House of Blues

But today (getting back to that Cajun theme), we’re going to make the fantastic version that was served in New Orleans during the Epcot Food & Wine Festival this past year. Now if you are new to Eating (and Drinking) around the World, I did devote some time to the New Orleans kiosk in prior posts (Mission Impossible??? and Food & Wine – Quick Bites #4), so if you’d like you can go back now and get caught up, we’ll wait for you… go ahead…

Okay, now that you’re back, let’s look at the recipe (from the 2009 Epcot International Food & Wine Festival Cookbook). My comments are in parentheses.

Praline Bread Pudding with Bourbon-Caramel Sauce

Serves 6

Bread Pudding:

8 slices bread (I used sliced Italian sandwich bread from the bakery at the grocery. Stale bread is beast for bread puddings, so I left it out overnight. I think Challah would also be very good.)

3/4 cup sugar

5 eggs (I used large since it didn’t specify)

1 1/4 cups heavy cream (I used part cream and part half & half… yeah, like it really helped my waistline…)

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup chopped pecans (damn, those be expensive!)

Cinnamon sugar – 4 tablespoons of sugar mixed with 1/2 teaspoon cinnamon

A picture of stale bread - exciting stuff, huh?

Bourbon Sauce (yeah, baby!)

1 cup heavy cream (again I used part cream and part half & half)

1 teaspoon vanilla extract

3 egg yolks

1/2 cup sugar

2-3 tablespoons bourbon (can anyone say four???)

For the bread pudding:

1. Preheat the oven to 300 degress.

2. Cut or tear bread into 1-inch cubes and place in an 8-inch square baking dish and set aside.

3. Whisk together the sugar, eggs, cream, cinnamon and nutmeg in a large mixing bowl.

4. Pour the mixture over the bread cubes and press the bread gently to submerge. Sprinkle pecans and cinnamon sugar evenly on top and set aside for 10 minutes. (You could soak much longer than this is you’d like or needed to, but I’d wait to add the sugar mixture until towards the end of the soaking time.)

Ready for the oven

5. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.

6. Remove from the oven and set aside to cool slightly.

For the bourbon sauce:

1. Heat the cream and vanilla in a medium saucepan over medium-low heat, stirring frequently, 4 to 5 minutes, or until simmering. Remove from heat.

2. Whisk the egg yolks and sugar together in a small mixing bowl until combined.

3. Stir 1/2 cup of the warm cream into the egg mixture. Whisk vigorously for 1 minute.

4. Pour the egg mixture into the warm cream. Cook over low heat, stirring constantly for about 2 to 3 minutes, until just simmering. Once mixture begins to simmer, stir well and cook for an additional 2 minutes. (This will thicken a bit as it cooks, so if you think you need to, cook for a bit longer than the 2 minutes.)

5. Remove from heat, stir in bourbon and strain. (Of course I used 3 tablespoons… start with the 2 tablespoons and taste, adjust as you like… You could also try dark rum, but the bourbon is more “New Orleansy”.)

Bourbon Caramel Sauce

6. To serve, spoon bread pudding into bowls and drizzle with warm bourbon sauce.

Ready to eat...

Oh yeah – now eat the stuff!

I tested the recipe on Mistress Sandra and her two offspring: a Girl Named Sam and the Surly Teenager… all enjoyed it, and the word “awesome” was heard in between the sounds of spoons rapidly clanging on bowls.

So we have a fairly simple recipe for an incredibly good dessert – no, it’s not a diet dish by any means, so I’d consider this a “special event” type of recipe. I’m thinking that some bourbon soaked raisins added to the bread mixture might be a nice addition… hummm… is testing a recipe for my dear readers (both of you) a special event???

Back to the kitchen… see you soon…

One Response to “Let’s Cook! Praline Bread Pudding Recipe”

  1. savorysimple Says:

    This sounds so delicious!

    Like


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