"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, February 8, 2010

Julianna's Junk It, N'awlins Bread Pudding

Yield: 12 to 18 servings

For bread pudding:

8 cups day-old French or Italian bread, cut into 1-inch cubes (toast if fresh)
1 cup peanut butter chips
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
1 cup shredded coconut
1 cup raisins
1 cup dried cranberries
2 cups granulated sugar
2 cups milk
2 cups heavy cream
3 eggs
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons vanilla

For whiskey sauce:

1/2 cup (1 stick) butter
1 1/2 cups powdered sugar
1 egg yolk (see note)
1/2 cup bourbon or to taste (see note)

Step 1: Prepare pudding. Grease a 9-by-13-inch baking dish. In a large bowl, combine bread cubes, peanut butter, chocolate and butterscotch chips, nuts, coconut, raisins and cranberries. Toss to combine.

Step 2: Whisk together sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg and vanilla. Pour over the bread mixture. Transfer to the baking dish.

Step 3: Place baking dish on the middle rack in a cold oven. Set oven to 350 degrees. Bake until the top of the pudding is golden brown, about 1 hour, 15 minutes.

Step 4: Prepare sauce. Heat butter and sugar over medium heat until butter melts and combines with sugar. Remove from heat; blend in egg yolk. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools.

Step 5: To serve, cut pudding into squares. Pour warm sauce over each portion of bread pudding.

Per serving (based on 12 servings): 1,106 calories; 59g fat (48 percent calories from fat); 36.5g saturated fat; 169mg cholesterol; 14g protein; 123g carbohydrate; 86g sugar; 4g fiber; 301mg sodium; 142mg calcium; 378mg potassium.

Notes: If salmonella from the undercooked yolk in the sauce is a concern, use a Davidson's-brand egg, which is pasteurized in the shell. Jack Daniel's gives the sauce a stronger flavor; Southern Comfort provides a sweeter flavor.

Adapted from the food magazine Penzeys One, Vol. 1, Issue 3, 2006

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