I have a special place in my heart (or maybe my stomach) for bread pudding. I wanted to make my own version of this classic and decided to put my own spin on it, using ingredients not normally found in the basic recipe.
Bread pudding was born in the 13th century. Known originally as ‘poor man’s pudding’ it was created as a means of salvaging stale bread. The bread was soaked in milk or water, then sugar, butter, fruit, and/or spices were added, and then it was baked. Sometimes the mixture was housed in a ‘sop’, a hollowed out loaf of bread. Bread pudding is today the most popular of classic New Orleans desserts. Every cook has their own recipe, this one is mine. enjoy.
- 3 loaves French bread, cubed
- 4 whole eggs, beaten
- 1 1/4 cups sugar
- 1/2 teaspoon vanilla
- 1 1/4 teaspoons nutmeg
- 1 1/4 teaspoons cinnamon
- 1/4 cup butter, melted
- 3 cups milk
- 1/2 cup pecans, chopped
- 1/2 cup canned pineapple, drained & chopped
- 1/2 cup coconut, shredded
- 2 egg yolks, beaten (save whites)
- 1 cup powdered sugar
- 1/2 cup butter
- 1/2 cup Canadian rye whiskey
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Add sugar, vanilla and spices to eggs (mixed with egg whites from sauce) and beat.
- Add milk and butter, beat again.
- Stir in pineapple, coconut and pecans.
- Place bread in a large buttered baking pan and pour beaten mixture over top.
- Let stand for 15 minutes.
- Bake until the center becomes firm.
- SAUCE: Cream butter and sugar over medium heat until all butter is absorbed.
- Remove from heat and blend in egg yolk and vanilla.
- Pour in Whiskey while stirring constantly.
- Sauce will thicken as it cools.
- Serve over warm bread pudding.