Hey y'all!
It's been a while.
But I come bearing gifts. Buttery, nom-a-licious gifts.
I learned this recipe while on my New Orleans trip last year thanks to Brittni's amazing idea to take me to an authentic New Orleans cooking class.
Life shall never be the same again.
I've modified the recipe a bit, but that's what you're supposed to do. If there's one thing I took away from that class, it was cook with feeling. Do you feel like adding raisins? Do you feel like adding extra booze? Then DO IT.
I made this recipe for my in-laws and friends at a small get together we had at our house, and everyone seemed to enjoy it. I hope you all get to have as much fun experimenting with this as I did!
NOLA Bread Pudding
Serves: 8-10
Ingredients:
6-8 cups cubed, stale French bread
2 c sugar
8 Tbs melted butter
3 eggs (break yolks, but don't whip)
2 tsp vanilla
1 c shredded coconut
1 c chopped pecans
1 c raisins (I didn't add these because I married a raisin-hater)
1 tsp cinnamon
1 tsp nutmeg
Dash of whiskey for kicks
milk (add at end)
Sweet Treat
Procedure:
1. Mix all ingredients except milk thoroughly (I used my clean hands). Add the milk to get the desired consistency: the mixture should be moist, but not soupy.
2. Pour mixture into a greased (with butter, crisco or cooking spray) 9"x13" baking dish. Sprinkle with Sweet Treat if you have it. Place into a non-preheated oven. Bake at 350F for about 1 hour and 15 minutes, or until bubbly and golden brown.
Serve with Whiskey Sauce, or eat plain when no one is looking...
Whiskey Sauce
Ingredients
1/2 c butter
3 egg yolks
1 1/2 c powdered sugar
1/3 c whiskey (or as much as you prefer)
Procedure:
1. Cream the butter and sugar over medium heat until uniform in consistency.
2. Remove from heat, and blend in the egg yolks.
3. Add the whiskey to your taste, constantly stirring.
Serve warm with warm bread pudding!
