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Old 10-14-2011, 10:40 PM   #11
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I have a recipe for bourbon bread pudding that will make your toes curl. It comes from a cookbook called Splendor in the Bluegrass, and comes from a chef at the Oak Room in an old, old, old hotel in Louisville, KY. The hotel is now called the Seelbach Hilton and is a lovely place. The Oak Room is like a set out of an old movie.

I can't post the recipe because of copyright laws, but if you want it I can PM it to you.
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Old 10-15-2011, 01:24 AM   #12
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Quote:
Originally Posted by Katie H
I have a recipe for bourbon bread pudding that will make your toes curl. It comes from a cookbook called Splendor in the Bluegrass, and comes from a chef at the Oak Room in an old, old, old hotel in Louisville, KY. The hotel is now called the Seelbach Hilton and is a lovely place. The Oak Room is like a set out of an old movie.

I can't post the recipe because of copyright laws, but if you want it I can PM it to you.
Yes I would love the recipe via PM! Thanks!
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Old 10-15-2011, 10:30 AM   #13
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Yes I would love the recipe via PM! Thanks!
Check your PM inbox. The recipe should be there.
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Old 10-15-2011, 11:54 AM   #14
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You can also make a savoury bread pudding by skipping the sugar and adding herbs to taste instead
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Old 10-15-2011, 12:33 PM   #15
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This is one I made for one of our cooking challenges here

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Originally Posted by DaveSoMD View Post
The Dessert: Chocolate Raspberry Bread Pudding

Chocolate-Raspberry bread pudding using Challah bread, raspberry jam and semi-sweet chocolate chips.

Ingredients:
1 loaf Challah Bread, cut into 3/4" - 1" slices
4 large Eggs
2 Cups Half-and-half
1 Tsp Cinnamon
2 Tsp Vanilla extract
1/4 Cup granulated sugar
Salt
1 cup Raspberry Jam (I used Smucker's Seedless)
1 cup Semi-sweet chocolate chips + a few for garnish
non-stick cooking spray

NOTE: Be sure to let the bread sit out on baking racks for 3-4 hours before making this dish. I made the custard in advance and let it sit in the refrigerator for 3 hours before I assembled the dish.


To make the custard, mix together the eggs, half-and-half, sugar, cinnamon, and vanilla extract. Beat with a whisk until well blended. Let sit in the refrigerator for at least several hours.

Preheat oven to 350 degrees F.

Spray a 9x9 glass baking dish with non-stick cooking spray.

Melt the jam in the microwave on low using a microwave-safe bowl or measuring cup. Check every 10 seconds and stir until melted and smooth.

Tear the bread into large chunks.

Place a layer of the bread on the bottom of the baking dish, drizzle on 1/3 of the raspberry sauce and evenly sprinkle on 1/2 cup of the chips.

Place the remaining bread on top in another layer, and repeat with another 1/3 of the sauce and the remaining 1/2 cup of chips.

Pour the custard mixture over the bread. Press the bread down with a fork to be sure is it in the custard.

Bake for 45 minutes or until the top springs back when pressed.

Let sit for 10 minuted before serving.

To serve:
Cut the pudding into squares and place one piece on a dish per person.

Reheat the remaining 1/3 cup of raspberry sauce and drizzle
over the top and onto plate of each serving.

Garnish each dish with a few semi-sweet chips.


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