Holiday Recipe: Bread Pudding
EverBank Field's Executive Chef Tim Hoch shares his secrets
Executive Tim Hoch from Levy Restaurants is celebrating a great recipe for his family to yours.
This bread pudding recipe is a holiday version of the original, and is simple to make. Serve it warm straight out of the oven, drizzled with whiskey cream sauce
Tim's Tip: The trickiest part of this dish is cooking the whiskey cream sauce, just be sure to keep stirring and use medium heat. Make another tasty desert with this sauce by pouring the cooled liquid into an ice cream maker with a few raisins. Freeze accordingly and you will have the best whiskey raisin ice cream ever!
Pumpkin Bread Pudding with Whiskey Cream Sauce
Ingredients (Bread Pudding)
• 6 cups day old French bread, cubed
• 3 large eggs
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 14 oz. canned pumpkin
• 1/4 cup granulated white sugar
Ingredients (Whiskey Cream Sauce)
• 2 cups heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons Jack Daniels' Old No. 7 Tennessee Whiskey (adjust to taste)
Preheat oven to 325 degrees. Generously butter a 1.5-quart casserole dish and dust with granulated white sugar. This will keep the pudding from sticking to the dish. In a mixing bowl combine eggs, pumpkin, milk, vanilla, brown sugar, cinnamon and whiskey, mixing well.
Add cubed bread and let soak in mixture for 10 minutes. Pour into the casserole dish and bake in preheated oven for 35 minutes. Serve warm from the oven with whiskey cream sauce.
Whiskey Cream Sauce
Place cream in a heavy-bottomed saucepan over medium heat and bring to a simmer. While cream is heating, whip together egg yolks and sugar until thick and lemon colored. Slowly pour one cup of the hot cream into the egg yolk mixture, stirring consistently. Pour the egg-cream mixture back into the cream on the stove and cook over medium heat for about five minutes, stirring consistently. Remove from heat when mixture is thick enough to coat the back of a spoon. Add whiskey and vanilla to sauce, and pour into a container to refrigerate.
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