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baking, cooking, and other adventures

Tuesdays With Dorie: Bourbon Bread Pudding February 8, 2011

Filed under: Baking,Tuesdays With Dorie — pastrybrush @ 7:09 pm
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This weeks Tuesdays With Dorie was chosen by Sharon from Simply Southern.  She picked Dorie’s Bourbon Bread Pudding which is located on page 407 in Baking: From My Home to Yours.  I can’t state this enough, I love bread pudding.  Mike always seems to think it takes like French Toast which I guess it does since it is pretty much almost the same way we make French Toast.  But sometimes it matters what type of bread pudding you are having: does in have a bourbon sauce (yummy), is there a baked meringue on top (yummier), and both just make it super yummy.

Dorie’s recipe is just a simple base bread pudding recipe, which I changed up just a bit for my taste and according to what I had on hand.  I only made half a recipe, and I substituted Vanilla Bean Paste for the Vanilla Extract and the Almond Extract.  Since we didn’t have any bourbon in the house….what a shame, really…bourbon is yummy, I substituted Jack Daniels.  I used all non-fat milk instead of whole milk and heavy cream.  Finally, I added 1/2 cup of golden raisins soaked in Cointreau to the recipe, which makes it extra yummy 🙂

This turned out super fantastic.  I wish I would have made a bourbon sauce to go with it but since all the bourbon doesn’t burn off and I am currently sustaining life for myself and my symbiote, I decided that that might be a bad idea and opted for Vanilla Ice Cream (not pictured).

 

Tuesdays With Dorie: Apple-Apple Bread Pudding May 18, 2010

Filed under: Baking,Pudding,Tuesdays With Dorie — pastrybrush @ 11:01 am
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This weeks Tuesdays with Dorie was hosted by Elizabeth of Cake or Death?.  She chose Dorie’s Apple-Apple Bread Pudding which is located on pages 408-409 in Baking: From My Home to Yours.

Okay, so if you didn’t already know I LOVE bread pudding, especially if it has a bourbon sauce with it 🙂  I guess it just brings back memories of my childhood.  Wait, not the bourbon but the bread pudding.  If it was bourbon that would be an interesting childhood, that I possibly couldn’t remember.

Ummm, Bread Pudding….yummy.

So, I was a little excited when we were given another chance to make bread pudding.  Like all bread puddings, this was really easy to put together.  Almost like an Apple-Apple sandwich (sauteed apples and apple butter).  I decide to forgo the water bath because I didn’t want to take the time to drag out the roasting pan that is at the bottom and back of the pantry.  So, I just lowered the oven temperature to 300 °F and baked it for 1 hour and 25 minutes, and it turned out perfectly.

I cut a tiny sliver off the bread pudding this morning, so that I could try it because there was noway on earth that none of this was going in my mouth.  It was apply and soft, but I think it was missing something.

Wait I think I know…a huge scoop of ice cream ::day dreaming:: and BOURBON SAUCE.  Also I think a nice addition to this recipe would be raisins, possibly soaked in Cointreau.  All in all, this was a great dessert that I am sure my husband will be enjoying for breakfast for the next few days.

Yes, I said breakfast.  On its own it is like a perfect version of Apple Stuffed French Toast.  Mike has already said he would go as far as warming it up with butter and syrup.  Yummy, a man after my own heart 🙂

 

Tuesdays With Dorie: Four Star Chocolate Bread Pudding April 21, 2009

Filed under: Baking,Sauces,Tuesdays With Dorie — pastrybrush @ 7:00 am
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This weeks Tuesdays with Dorie was chosen by Lauren of Upper East Side Chronicle.  She selected Dorie’s Four Star Chocolate Bread Pudding located on pages 410-411 in Baking: From My Home to Yours. For this weeks recipe I decided that I would only make one-third of the recipe.  Of course I did this because bread pudding is my downfall, especially with raisins and a whiskey sauce 🙂

For this recipe I actually modified the recipe and the instructions a little.  I soaked the raisins in Cointreau for 30 minutes to an hour to give them a slight orange flavor and who doesn’t like oranges and chocolate together.  Also, any bread pudding that I have ever made I mixed everything together in a bowl and then let the bread soaked in it for 30 minutes.  After the thirty minutes the mixtures is then poured into a buttered casserole dish and baked without a water bath.

The final product actually turned out really good.  The bread pudding actually reminded me of the flavor of chocolate pudding.  I served it with whiskey sauce and whipped cream.

100_2104Whiskey Sauce

Source: Debra F. Weber, Your Guide to French Cuisine

8 tbsp unsalted butter

1 cup confectioners’ sugar

1 egg, beaten

1/2 cup whiskey  I used 1/4 cup

Melt the butter over low heat.  When it is hot, but not colored, add the confectioners’ sugar and whisk constantly until thick.  When it is very thick and hot, remove from the heat and whisk in the beaten egg until emulsified, about 2 minutes.  Whisk in the bourbon and serve warm.

 

Kugelhopf Bread Pudding November 21, 2008

Filed under: Baking — pastrybrush @ 7:00 am
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Yeah.

That’s right.

My Kugelhopf sat on the counter for almost a week and I kept meaning to make French toast with it.

Jump to 2:40am Wednesday.

I haven’t had bread pudding in awhile and I miss it.  I had all the ingredients and figured to go for it.  Little did i know that it had to bake for 1 hour and 30 minutes and that I would fall asleep on the couch and wake up to the oven beeping at me at 4 in the morning.

I decided to make the Bourbon Sauce in the morning once I had gotten more sleep.

For the Bourbon Sauce I had to do things a little bit different than the recipe since 1) I didn’t have the Bourbon that I liked to use so Jack Daniels was substituted, 2) I think there is way too much in the recipe so I reduced the amount to 1/4 cup, 3) I add the bourbon before the egg gets added so that some of the alcohol can burn off and your guests don’t get too loopy from the sauce, and 4) I didn’t add the raisins since I already had raisins that were soaked in Cointreau in the Kugelhopf 🙂

The Bread Pudding turned out FANTASTIC.

100_1663Louisiana Bread Pudding with Bourbon Sauce

Source: Debra F. Weber, Your Guide to French Cuisine

7 oz very stale French Bread, cut into cubes I used Kugelhopf

4 cups whole milk

3 egss

1 1/3 cup sugar

2 tbsp vanilla extract

1/2 cup raisins

1/2 cup Cointreau

1 tbsp cinnamon

1 tbsp freshly ground nutmeg

1/2 cup packed dark brown sugar

12 tbsp unsalted butter, cut into cubes I only used 4 tbsp

For the Bourbon Sauce

8 tbsp unsalted butter

1 cup confectioners’ sugar

1 egg, beaten

1/2 cup bourbon  I used 1/4 cup

Place the bread in a large bowl and pour the milk over it.  Allow to soak for 1 hour.  Put the raisins in a smaller bowl and pour the cointreau over them.  Allow to soak for at least one hour

Butter an 8″ x 11″ baking pan.  Preheat the oven to 300°F

Whisk together the eggs, sugar and vanilla.  Drain the raisins and add them to the soaked bread.  Pour the egg/sugar mixture into the bread and mix well.  Pour into the prepared pan and smooth the top with the back of a spoon.  Sprinkle with Cinnamon, nutmeg, and the dark brown sugar.  Dot with the butter cubes.  Place in the preheated oven and back about 1.5 hours until set.  Allow to cool at least for 30 minutes before cutting

For the Sauce

Melt the butter over low heat.  When it is hot, but not colored, add the confectioners’ sugar and whisk constantly until thick.  When it is very thick and hot, remove from the heat and whisk in the beaten egg until emulsified, about 2 minutes.  Whisk in the bourbon and serve warm.