The origin of Bread Pudding is not very clear. I have heard that it has Scandinavian roots,
and I have also heard that it has Cajun roots.
I believe the recipes were born from scarcity and necessity, and the true
origins of Bread Pudding are most likely legion.
What I do know is that Bread Pudding is found in many Southern restaurants, and is very popular down South. Here is a Bread Pudding Recipe that uses Pecans and
Bourbon if you like.
INGREDIENTS
-
FOR PUDDING:
-
2 teaspoons orange zest
-
1 1/4 cup of sugar
-
1 1/2 cups of milk
-
3 large sized eggs
-
1 teaspoon of vanilla extract
-
2 cups of Bread cut in cubes (French Bread is best)
-
2 tablespoons of Bourbon (optional)
-
FOR TOPPING:
-
3 tablespoons of water (if Bourbon is used, substitute 1
tablespoon of water with Bourbon)
-
1 tablespoon butter
-
3 tablespoons brown sugar
-
1 teaspoon of molasses
-
1/2 cup of Pecans, chopped
DIRECTIONS
| 1. |
Preheat oven to 300 degrees |
| 2. |
Whisk together the first 5
Pudding ingredients in a large mixing bowl until foamy. |
| 3. |
Divide Bread cubes into for
serving cups. |
| 4. |
Pour Pudding mixture over the
Bread covering the Bread entirely. |
| 5. |
Put approximately 1 1/2 inches
of warm water in a skillet large enough to hold the 4 serving cups.
Place the cups in the skillet. |
| 6. |
Bake for about 1 hour or until
firm. |
| 7. |
Carefully remove serving cups
from the skillet. |
| 8. |
If desired, brush 2 tablespoons
of Bourbon on the hot Pudding. |
| 9. |
Allow to cool. |
| 10. |
Combine all topping
ingredients, except for Pecans, in a 1 1/2 quart saucepan. |
| 11. |
Over medium heat, bring topping
mixture to a boil, stirring constantly. |
| 12. |
Add Pecans and return topping
mixture to a boil |
| 13. |
Remove from heat and spoon over
Pudding |
| 14. |
Allow to cool and serve. |
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