Mike Stafford
Member
- Messages
- 2,299
- Location
- Coastal plain of North Carolina
I am going to post this recipe but I am warning all of you that I will not be responsible for what happens when you serve it. My wife plays bridge and also is a member of a book club. When it is her turn to host I usually cook for the ladies. Sometimes it is a full meal and sometimes it is just a dessert. The bread pudding recipe that follows is one of the most delicious recipes I have ever tasted.
This bread pudding is so delicious I have had numerous women offer their bodies to me (Which is a pretty safe thing to do all things considered.) What made me think of it was the discussion about cherries in another thread as this recipe uses chopped dried cherries.
Once again I am going to caution you as to the danger this recipe poses. When women eat this after the first bite you will see their eyes glaze over and they will look at you with that come hither look.
Let's be careful out there!
Fancy Bread Pudding
Ingredients
3 tablespoons butter, melted, plus more for the baking dish
2 1/2 cups challah bread cubes (1-inch cubes) (Challah is a soft bread that is slightly sweet that you can get at most grocery store bakeries if you order it in advance.)
2 1/2 cups whole milk 2 tablespoons vanilla 2 large eggs 1 cup granulated sugar
1/2 cup brown sugar 1/2 cup whiskey(Jack Daniels) 1/2 teaspoon cinnamon
1/2 cup roughly chopped dried cherries 1/2 cup roughly chopped pecans
Whiskey Cream Sauce:
1/2 stick (4 tablespoons) butter 1/2 cup heavy cream 1/2 cup granulated sugar
1/4 cup whiskey (Jack Daniels is best)
Directions
Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars, whiskey and cinnamon and mix until the sugars are dissolved. Pour the mixture over the bread. Sprinkle the cherries and pecans all over.
Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving with Whiskey Cream Sauce.
Whiskey Cream Sauce:
Combine the butter, cream, sugar and whiskey in a saucepan. Cook over low heat, stirring constantly, until the mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.
This bread pudding is so delicious I have had numerous women offer their bodies to me (Which is a pretty safe thing to do all things considered.) What made me think of it was the discussion about cherries in another thread as this recipe uses chopped dried cherries.
Once again I am going to caution you as to the danger this recipe poses. When women eat this after the first bite you will see their eyes glaze over and they will look at you with that come hither look.
Let's be careful out there!
Fancy Bread Pudding
Ingredients
3 tablespoons butter, melted, plus more for the baking dish
2 1/2 cups challah bread cubes (1-inch cubes) (Challah is a soft bread that is slightly sweet that you can get at most grocery store bakeries if you order it in advance.)
2 1/2 cups whole milk 2 tablespoons vanilla 2 large eggs 1 cup granulated sugar
1/2 cup brown sugar 1/2 cup whiskey(Jack Daniels) 1/2 teaspoon cinnamon
1/2 cup roughly chopped dried cherries 1/2 cup roughly chopped pecans
Whiskey Cream Sauce:
1/2 stick (4 tablespoons) butter 1/2 cup heavy cream 1/2 cup granulated sugar
1/4 cup whiskey (Jack Daniels is best)
Directions
Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars, whiskey and cinnamon and mix until the sugars are dissolved. Pour the mixture over the bread. Sprinkle the cherries and pecans all over.
Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving with Whiskey Cream Sauce.
Whiskey Cream Sauce:
Combine the butter, cream, sugar and whiskey in a saucepan. Cook over low heat, stirring constantly, until the mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.