Mississippi Queen Bread Pudding
Source of Recipe
From "The Delta Queen Cookbook" by Cynthia LeJeune Nobles
Recipe Introduction
"Chef Karea Anderson cooked for a few years on the Mississippi Queen, and she laughingly admits that galley duty on a steamboat 'wasn't for the weak or faint of heart.' She now supervises a hospital cafeteria and has placed in several national cooking contests. Anderson credits the Delta Queen Steamboat Company with making her the success she is today."
List of Ingredients
◦ 1 pound white bread or French bread
◦ 1 cup raisins
◦ 3 large eggs
◦ 1 cups sugar
◦ 1 tablespoons ground cinnamon
◦ 4 cups whole milk
◦ 2 tablespoons vanilla extract
◦ Whiskey Sauce (recipe follows)
Recipe
Preheat oven to 325 F. Spray a 13 by 9-inch pan with cooking oil. Cut bread into small chunks and put in pan. Sprinkle raisins over bread.
In a medium bowl, combine eggs, sugar, and cinnamon. Add milk and vanilla; mix well. Pour egg mixture over bread, making sure all the bread is saturated.
Bake for 1 hour and 15 minutes or until pudding is very firm.
Cool 10 minutes. Cut into squares and serve warm with whiskey sauce.
Makes about 12 servings
❧ Whiskey Sauce:
◦ 1 cup brown sugar
◦ cup (1 stick) butter
◦ cup heavy cream
◦ 3 tablespoons whiskey
Combine brown sugar, butter, and cream in a heavy saucepan.
Cook over medium heat until sugar dissolves. Bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat and cool for a couple of minutes. Stir in whiskey.
Makes about 1 cup
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