Just in time for the holiday season, FRESH TAKES is proud to present the second recipe from Chef Nette. This season we’re featuring NETTE’S APPLE BOURBON BREAD PUDDING. I tried it myself last night and I can honestly say it’s the best I’ve ever tasted. As the elders were found of saying, she put her foot in it so here it is, let us know what you think:
Serves 8-10 people.
Prepare 30 minutes.
Cook 45 minutes.
Total 1 hour 15 minutes.
INGREDIENTS
1.5 loaf Butter croissant bread
1.5 loaf (one day old) French bread.
1 cup CH baker’s sugar. Ultrafine
½ cup light brown sugar.
3½ cups Heavy cream
1 stick butter
2 tablespoons pure vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
¾ cup light golden raisins
1 cup cubed baked Fiji apples
¾ chopped pecans
¼ cup Woodford reserve
4 eggs beaten.
¼ cup bourbon
DERECTIONS:
Pinch breads into 10 cups. Pour into large mixing bowl then set aside.
In a large sauce pan, melt butter, add heavy cream, sugar, cinnamon, vanilla, pecans, apples, raisins, bourbon and stir on low heat until blended smooth.
Pour contents in sauce pan over bread and allow it to soak in for 30 minutes.
Add 4 beaten eggs to the soaked bread mix and stir gently until bread is saturated with the eggs and the mixture.
Pour bread mixture into 2, 8 x 8, greased sauce baking dishes.
Bake for 45 minutes or until golden brown.
Cool for ten minutes and serve.
Now that you have the bread pudding you’re good to go but to join the bread pudding Hall of Fame you need:
NETT’S SECRET SAUCE:
INGERDIENTS:
1 /3 heavy cream
1 /2 cup butter
1 cup powdered sugar
3 tablespoons Woodford bourbon
1 teaspoon of Goldschlager schnapps.
DIRECTIONS:
Mix heavy cream, butter and powdered sugar into frying pan on low heat of approximately 5 minutes until smooth add bourbon and schnapps in last minute.
Allow to cool.
Pour over bread pudding after serving.
Now you have a great recipe and a powerful aphrodisiac. Just remember with great power comes great responsibility.
For orders contact the author.
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