SWEET YELLOW CORNBREAD

NEW ORLEANS STYLE BREAD PUDDING - IN HONOR OF MARDI GRAS - TASTE OF NEW ORLEANS"

Here we have made it to the end of January.   We are thinking of all things Mardi Gras, wishing we could be like normal years, with the parades, foods, trips to New Orleans.  The Pandemic has thrown us a huge curve ball for things we miss.

However, I decided to whip up a bread pudding New Orleans' style!   This bread pudding was rich in flavor and did not disappoint!  I might have eaten way toooooo much!  Boy, was it good!   Yes, it is easier than you think to make it.  Just need a little time on your hands and patience.  Oh, and some good Bourbon!




​Here's the scoop:

INGREDIENTS:

​FOR THE BREAD PUDDING:

•  1 French Bread (tear into 1 inch pieces)
• 1/2 cup raisins (you will soak these in Bourbon for approx. 1 hour) 
• Bourbon -  Enough for soaking raisins and for sauce (approx. 1 cup)
  egg yolks
• 3 Large Caged Free Brown Eggs
•  2 cups Sugar
• 4 cups MIlk ( 2% is fine)
• 2 Teaspoons Vanilla
• 4 Tablespoons butter
• 1/2 cup roasted pecans  (soak with raisins in Bourbon for 1 hour)
  
  

 

• BOURBON SAUCE
• 1⁄2 cup butter, softened
• 1 cup sugar
• 1large egg, well beaten
• 3 tablespoons Bourbon

Instructions:

​I

• Place Raisins & Pecans in a cup and pour Bourbon over top - Let soak for 1 hour

• Combine bread, milk & vanilla in a large mixing bowl
• Add eggs, sugar, raisins, pecans & butter stir well.
• PLACE IN FRIDGE AND CHILL FOR 1 HOUR

TAKE OUT OF FRIDGE & 

• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.

 

• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

P.S.  About 55 minutes into the 5 minutes left for baking - I took out of oven and poured the Bourbon Sauce throughout the bread pudding.   Place back in oven and bake for another 5 minutes.    SO GOOD!

Some people wait and put the Bourbon Sauce on the individual bowl servings.   TRY IT MY WAY!  YUM!

The result is a rich soaked Bourbon Bread Pudding!

ENJOY!

​

For those who know me, know that I love sauces.  I am a sauce fanatic!  I especially love a good sauce or "glaze" on cake.  I am not much on over icing a beautiful cake, especially Bundt cakes.  A light glaze allows you to see the beautiful detail that the fancy Bundt pans engrave into the cake.

For my segment on The Vine Morning show, I decided to introduce two really great sauce or glaze bases.  These wonderful sauces can be used as a cake glaze, for dipping sausage balls and your other favorite appetizers, as well as putting them in milk.  The chocolate base makes an excellent homemade chocolate milk.

You can add to the sauces and create a huge variety by changing up some of the spices, or adding to them.  I even mixed the orange and chocolate together.   These icings are stored in glass jars and can hang out in your refrigerator for up to two weeks.  That is, if they last that long.

Both the orange and chocolate sauce are delicious on cinnamon rolls, or to dress up those canned biscuits.   I also like to dip graham or Ritz crackers in them.

Orange Maple Glaze or great Sauce


1 cup Orange Juice ( Tropicana NO Pulp)
1/4 stick butter or margarine
3/4 cup sugar
2 Tablespoons of Pure Maple Syrup
1 Tablespoon of Corn Starch  (this thickens the syrup)


In Medium Sauce Pan:

Pour Orange juice in a saucepan, add in butter, cook on medium heat and stir while butter is melting.  Stir continuously.   Add in Maple Syrup, and start adding in sugar while continue to stir continuously.   Add in Cornstarch and keep stirring.  As it starts to come to a simmering boil, turn stove down to medium-low.  Let continue to simmer for about 10 minutes.   If you want thicker glaze, you can add a little more cornstarch.  However, this sets up nice after poured on cake.

This sauce/glaze makes great orange cinnamon rolls.  Just pour over warm cinnamon rolls.

You can store the orange sauce/glaze in a glass jar with lid for up to two weeks.  Caution:  To reheat place on stovetop, not microwave.

Great for Dipping Sauce Balls in.


Chocolate Sauce Combinations

Ingredients

1/2 cup unsweetened cocoa powder
1 cup of sugar
1/2 teaspoon of Pink Himalayan (or Kosher) salt
1/2 cup milk
1 Teaspoon of Sour Cream (optional)
1 1/2 Teaspoons of Vanilla
2 Teaspoons of Pure Maple Syrup

In a cold saucepan, whisk together the cocoa, salt, and sugar until lumps are removed.   Add in the milk (and sour cream)  to bring to a boil over medium to medium heat.  Add in the Vanilla and Pure Maple Syrup and continue to simmer for about a minute.

Let cool before pouring into glass jars.   Completely cool jars before placing them in the refrigerator for up to two weeks.

This sauce is great for dipping, add to milk (a couple of teaspoons) to make homemade chocolate milk.   After storing in the refrigerator, you can add just a few drops of water to make it thinner if you wish.   Great on biscuits, cinnamon rolls, graham crackers for a nice cake glaze.

If you want to use it to make a more southern gravy - You can add 2 Tablespoons of Self Rising Flour for a gravy mixture while making the sauce to use for gravy.

It is always better to reheat on stovetop.   It is also good to serve room temp.

Both of these sauces are versatile.    You can add cinnamon to the chocolate sauce or a little paprika to make it smoky chocolate

You can combine the chocolate & orange sauces together for a delicious icing..


Pat

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