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2009-10-29 digital edition

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2009-10-29 / Community News

From the Chef's Corner

French Bread Pudding
by Chef Deedle

Fall has just started and it brings to mind many good recipes that I look forward to making at this time of the year. One in particular I enjoy serving is this dessert for my guests or family.
¾ cups chopped pecans
1 stick butter, softened
1 cup sugar
4 eggs
1 ¾ cup milk
1 ½ tsp ground cinnamon
1 ½ tsp freshly ground nutmeg
2 tsp vanilla
5 cups (1 inch) French bread cubes
½ cup raisins
Brown Sugar-Rum Sauce

Spread pecans on a baking sheet; bake at 350 degrees for 5-8 minutes or until toasted. Set aside.

Cream butter; gradually add sugar, beating well. Add eggs and beat well. Stir in milk, cinnamon, nutmeg, and vanilla mixing well. Stir in pecans, bread cubes, and raisins, stirring just until bread is moistened. Spoon into a greased 2 qt size baking dish. Let stand at room temperature 15 minutes. Cover and bake at 350 degrees for 45 minutes; uncover and bake 10 minutes more. Serve warm or cold with Brown Sugar-Rum sauce.

Brown Sugar-Rum Sauce


1 egg, separated
3 Tbsp brown sugar, divided
¾ cup whipping cream
1 Tbsp rum

Beat egg yolk until thick and lemon colored; add 1 Tbsp brown sugar, and beat well. Set aside.

Beat egg white (at room temperature) until foamy; gradually add remaining brown sugar and beat until soft peaks form. Fold egg yolk mixture into beaten egg whites; set aside.

Beat whipping cream until soft peaks form; stir in rum. Fold whipped cream into egg mixture. Cover and store in refrigerator up to 4 hours.

Note: to prepare bread pudding a day in advance, cover and refrigerate overnight after spooning into baking dish. Let pudding stand at room temperature 30 minutes before baking.

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