Just in from driving 500 miles. I really do have the next installment of the Trails thing but it’s Saturday and that means RECIPE ! So this may be the “Farm” Recipe Saturday so I would officially be legit and true to the 365 WordPress deal. Right? I know. It’s a stretch.
This is the Biggie. The One our hunters adore. They also beg for the recipe. I am not stingy so I share. (Where’s my medal?)
Bread Pudding with WHISKEY SAUCE
(there’s a story to go with the whiskey. If I don’t get it done tonight, I’ll do it tomorrow?!)
1-1 pound loaf French bread (not sandwich, not Italian, not the garlic and butter kind and don’t even think about using leftover bisquits. Patooowey! Ask me how I know.)
2 cups half and half (that’s half heavy cream and half milk)
2 cups milk
3 large eggs, lightly beaten
2 cups sugar
3/4 cup coarsely chopped pecans (I don’t measure this. The more, the better in my book.)
1/2 cup raisins (or leave them out. I mostly do. But if you have someone in the household who loves raisins, go for it. Soak them for about 30 mins. in hot water, drain and dump them in.)
1 Tablespoon vanilla (the real stuff and a little more can’t hurt)
1 teaspoon cinnamon
1/2 stick melted butter
In a large bowl, tear up the bread. There’s no fast way to do this and cutting it up just isn’t the same. ( No, I don’t know why!) Stir together the half & half, milk, vanilla and eggs. Pour over the bread and let soak for 30 mins, more or less. Add the sugar, pecans, raisins and stir. Melt butter in a 9×13 ovenproof dish in 325 degree oven. Remove from oven and pour the bread mixture in. Bake for 55 minutes at 325 degrees.
Here comes the good part!
1/2 cup butter (NOT margarine!)
1 cup sugar
1/2 cup half half (or straight cream for extra thick sauce)
2 Tablespoons whisky ( The preferred selection here is Southern Comfort! The truth of the matter is, the guy in the liquor store suggested it. I told him what I was making and he said, “Oooooooo. I know just the thing!” Cause, obviously, I didn’t!!!
Combine the butter, sugar and half & half in a saucepan. Cook slowly over low heat, after a few mins. up it to medium heat and stir until sugar dissolves. Continue to cook until it reaches boiling, then reduce heat and simmer for 5 mins., stirring constantly. You don’t want this to scorch the bottom of the pan!. Remove from heat and cool a bit. Add whiskey. Makes around 1 1/2 cups of sauce.
Serve this over the bread pudding. Hot. Or drink the sauce. Whatever. I would’ve made some and taken pics but heaven help me, all of this holiday eating has taken its toll. And I can smell this a mile away and gain 10 pounds just doing that!!!
I guarantee that if you’re trying to snare a man through his tummy, THIS will do it! This is total and complete Comfort Food and is wonderful on a cold wintry night. The bread pudding freezes well and the sauce can be refrigerated and reheated in the microwave. It may seem a bit lumpy but just whisk it some and the texture will smooth out and even if it doesn’t, who cares? It just melts into the bread pudding. Holy cow, I think I just gained 5 pounds writing this.
Now I’m gonna proof this and hit the showers! Those 500 miles get longer every year. That’s another post…What to Do For 500 Miles.