Frank's bread pudding

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by Frank Davis

wwltv.com

Posted on February 7, 2011 at 6:24 PM

Updated Thursday, Feb 17 at 12:16 PM

The Southern Comfort Ice Cream Sauce
1/2 cup butter (1 stick)
1 cup brown sugar, lightly packed
1 whole egg, well beaten
1 cup Southern Comfort Liqueur
1 cup French Vanilla Ice Cream , softened
First, take a 2-quart saucepan, place it on the stove over medium-low heat, and gently melt the butter.

Next, add in the sugar and the egg and whisk everything together to blend the mixture well.

Then cook the melded ingredients over the low heat—stirring constantly—until they thicken.

Do not allow the sauce base to simmer, though, or it might very well curdle.

Lastly, whisk in the liqueur (preferably to your taste) until thoroughly combined and remove the pan from heat.

Then whisk once more before serving.

The final product should be soft, creamy, and smooth.

Oh, yeah—right before you ladle this you’re your bread pudding, swirl in the softened ice cream.

It’s what gives the sauce its crowning touch.

The Banana Apple Raisin Bread Pudding 6 cups stale New Orleans French Bread, cut into 1-inch squares
2 cups cinnamon raisin bread, cut into 1-inch cubes
1 quart whole milk + 1 cup
1/2 stick butter
2 cups Fuji or Gala apples, peeled and diced
3 eggs, lightly beaten
2 cups granulated sugar
3 tablespoons pure vanilla
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 heaping teaspoon ground cinnamon
1 heaping cup raisins, soaked overnight in 1/2 cup Southern Comfort
2 bananas, mashed and creamed

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Before you begin preparing the pudding, preheat the oven to 350 degrees and place one of the racks in the center position.

While waiting for the temperature to reach the proper degree, put all the bread chunks—both French and raisin style—in a large mixing bowl and pour the milk over them evenly.

Then allow the breads to soak for about 30 minutes, tossing them together occasionally.

Additionally, during the soaking stage, squeeze the breads with your hands until all the cubes are well mixed and all the milk is absorbed.

In the meantime, while the breads are soaking, take a 12-inch skillet, melt the half stick of butter, drop in the apples, and gently sauté them until soft and golden.

Then while the apples are sizzling, take a separate bowl and beat together the eggs, sugar, vanilla, and spices until creamed and fully combined.

All that’s left is to gently stir everything into the bread mixture and evenly fold in the raisins, sautéed apples, and mashed bananas.

Finally, transfer all the ingredients into a 9 X 13-inch baking pan, coating the bottom and sides of the pan well with the butter you used to sauté the apples.

It’s at this point when you bake the bread pudding at 350 degrees for 45-50 minutes or until totally set.

You’ll know when the pudding is done when the edges begin taking on a golden brown color and start pulling away from the sides of the pan.

Ideally, the outer edges of the bread pudding should be firm while the inner portion remains semi-soft and fluffy (but yet not un-cooked).

When you’re ready for dessert, serve the pudding in a deep, warm, soup-style bowl with the Southern Comfort Sauce ladled around the sides.

This particular recipe is best served fresh and best when eaten the day it is made. It will dish up about 8 to 10 moderate servings.

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