Bourbon Bread Pudding

 

A couple of weeks ago, I had decided to make a scrumptious dessert for the Clayton clan. I had previously done this before (Christmas time) and it was considered a resounding success. There's something about bread pudding that just...well its just damn good. It is one of those type of desserts that is both sweet and makes you feel good all over. Now keep in mind, you might want to cheat and buy yourself some french bread, but I prefer to have a fresh bread to this recipe (Making French Bread).

My grandmother used to make a capirotada (mexican bread pudding). This was different as it was more of a savory dish that included pecans, cheese, carrot shavings and raisins. Personally, it wasn't my favorite, but I still have fond memories of when she would do this for the whole family when everyone (and I mean everyone) would come to visit. Ahh...childhood! Maybe I will make it sometime soon in order to share! :)

For this recipe, I actually loved Emeril's Bread Pudding with Bourbon sauce. I did tweek this quite a bit as it doesn't call for raisins (as well as a couple of other changes that I made. Don't get me wrong, I do like to follow a recipe "to the T", but (and I have said this before) it's ok to make changes if you need to.

Ingredients:

12 to 14 cups French bread
2 tbsp unsalted butter
2 1/2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups light brown sugar
5 tsp pure vanilla extract
2 tsp ground cinnamon
1/2 tsp all spice
1/2 tsp cloves
1/2 tsp nutmeg
1/4 teaspoon salt
1 cup raisins
1 recipe Bourbon Sauce, recipe follows

Preheat the oven to 350 degrees F. Grease your pan with the butter. Normally, you would use a large 9x13 casserole dish. I am using a disposable pan and once its is sufficiently covered, I place off to the side.

Combine with a whisk the heavy cream, milk, and eggs in a large bowl.

 

 

Next add all of the spices to the liquid mixture.Whisk assuring that the spices mix well.

 

 

 

Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for about 35 minutes. Notice that I have placed all of the bread mixture in a disposable pan. Some of you know how I am all about making it easy for the cook. Using those disposable pans are great. Just throw away and you are done!

Before you place into the oven, add the raisins to your bread mixture. I personally like to have golden raisins. They are a little sweeter than regular raisins. Once you have added them, place into the oven allowing to cook and set, for about 50 minutes.

Now you will have time to make the Whiskey Sauce.

Whiskey Sauce:

2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tbsp cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tbsp unsalted butter


In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon.

Mind you, this is a large batch...so enjoy it with a group of friends!

Carne Guisada (Stewed beef)

I know its been a while since I have placed a post. With between getting a new place ready close to family outside of Houston proper. Both MC and myself are rather excited, but it can be rather taxing. Last weekend, I ended up pulling out old carpeting, taped the house down (for painting purposes), wiped walls down etc. Needless to say, I have thrown the back out and now I am medicated enough to try to relax. I know...no bueno.

This is the kitchen from the new place...plenty of work to be done!

So I have some time to add a post. I thought why not post something that I have created in the past, and actually, something that I first learned from my grandmother. Carne guisada, or stewed beef, is a staple across many cultures. In Mexican cuisine, it is considered a normal staple that not only can be used with beef, but with pork or even lamb.

1 pound beef or stew meat
1 tsp olive oil
1 whole onion
1/2 cup beer
2 cups beef stock

1 tbsp minced garlic
1 tsp cumin
1 tsp salt
1 tbsp black pepper
1 tsp chili powder
1 tbsp mexican oregano
1 8 oz can tomato sauce

First, start by adding olive oil to a skillet. I liked to use a cast iron because that was what my grandmother used to use. After the oil is well heated, add the meat to the pan. Sometimes I have to check to make sure if there aren't chunks. If so, I might have to dice some more.

 

While the meat starts to cook, dice the onions. Add them to the meat and mix. Make sure you cook the meat and onions well for about 10 minutes.

 

For this recipe, I am adding a little of beer. Notice that it will start to foam. Cook down the beer for about 5 minutes, stirring on occasion.

Add the 2 cups of stock. I prefer to use stock. My grandmother on the other hand used regular water. Allow to continue to cook for 5 minutes on medium high.

 

 

 

After having the meat cooking, start by adding the spices as well as the can of tomato sauce. Allow to cook for another 45 minutes at a simmer.

 

Turn off the heat after 25 minutes or when the meat is rather tender (it might take a little longer...so add more liquid if need be). Normally, you would have it with rice and beans along with tortillas. For this go around, I used the carne guisada for a large burrito. Great eats!