Sunday, December 22, 2013


BREAD PUDDING - CIRCA 1950 BETTY CROCKER, WITH BOURBON SAUCE

For 2 days I have been emailing this everywhere - so now I will just tell people to check the BV

Also, I am preparing my Christmas album for the BV starting Christmans Eve - a 7 year tradition.  I'm shooting for 20 videos.  We shall see

This is the original recipe with one modification.

Toast 8 pieces of thin white bread. Cut in half, and then thirds for a total of 6 pieces.

Heat to scalding 2 cups of Vanilla Silk Light Milk (original is regular milk) There is a big difference in taste between the Silk milk and regular milk- The Silk milk makes it creamier and gives it a hint of vanilla.

Heat milk to scalding (when it begins to boil up) then poor over cut up toast in large bowl. Mix well to insure all of the toast is soaked.

After it cools add 1/4 cup butter melted, ½ cup sugar, 2 eggs slightly beaten first, 1/4 tsp salt, 1/2 cup seeded raisins, ½ tsp cinnamon; ½ tsp nutmeg - mix well

Pour into 1 ½ qt casserole. (About 7 ½ " square) Bake until silver knife inserted in pudding comes out clean. Serve warm or without Bourbon Sauce.
Bake

Temperature: 350
Time: Bake 40-45 minutes
Amount 6 servings

Note: I do this for parties and typically double everything and then bake same amount of time. I use a 9x13 dish

Bourbon Sauce

1/2 cup butter
1 cup sugar
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste

In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.
For Children: substitute 2 tsps real vanilla - not the artificial junk

No comments: