Since we are a housekeeping resort, all our guests bring their own unique styles of cuisine when they come. It's always interesting to check out 'what's cooking', especially for the larger groups. That works out very well, allowing the individual groups to control their menus and indulge their personal tastes!
The group that's here this week, for instance, is having Theme Dinners, based on the international flavours of the Olympic Games, culminating with Russia night on Thursday!
Bread pudding was always one of my Dad's special favourites, and this dessert, whipped up by Ellie Topp, P.H.Ec. , and used with her copyright permission here, is one anyone would move right up their favourites list!
New Orleans-Style Bread Pudding, with Whisky Sauce
Bread pudding served in most New Orleans restaurants is like no other, truly a special occasion dessert. Since this is rich, be sure to balance it with a lighter main course... and don't forget to get out on the ski/snowshoe trails frequently in between helpings!
12 - 14 oz French bread, cut into 3/4 inch cubes (about 1 loaf)
1/3 cup raising
1/3 cup drained crushed or diced pineapple
1/4 cup shredded coconut.
1/4 cup toasted chopped pecans
1 cup granulated sugar
1 tsp ground cinnamn
1/2 tsp grated nutmeg
2 large eggs
2 1/4 cups milk
1 tsp vanilla
In a large bowl, combine bread, raisins, pineapple, coconut and pecans
In a small bowl, combine sugar, cinnamon and nutmeg. Sprinkle over bread, and mix well.
In a medium bowl, whisk eggs, blend in milk and vanilla. Pour over bread mix and let stand for 5 to 10 minutes, sitring occasionally to allow the bread to absorb the liquid.
Turn into a greased 9X13 inch baking dish. do not pack.
Bake in 350 F (180 C) oven for 1 hour or until top is golden brown. Serve warm topped with a dollop of whisky sauce.
1/4 cup butter
1 cup granulated sugar
1/3 cup bourbon whisky
1 tbsp water
In a medium saucepan, melt butter over medium heat. Stir in sugar, whisky and water and cook until sugar is dissolved and beginning to bubble slightly -- about 5 minutes. Remove from heat.
In a small bowl whisk egg until light and frothy, then vigourously whisk egg into sauce mixture. Set sauce over medium heat and cook just until thickened, stirring constantly, about 2 minutes. Serve warm, or store in fridge for up to 3 days (as if it will last that long!)
Makes 1 1/3 cups
Calories per serving, 378, but worth every one...
Fat, 12 g
Sodium 258 mg
Carbs 59 g
Fibre 2 g
Protein 6 g
Calcium 93 mg.
Ellie tells us bread puddings started in the southern U.S. on the plantations as a way to use up stale bread. More recently they have enjoyed a resurgence in popularity as an easy and delicious dessert. They accept a wide range of substitutions -- use any bread, or plain rolls you have on hand, and your favourite fruits such as dried cranberries, apricots, and just about any type of nut. Custard is a great topping, but in the southern States, whisky sauce is essential! For a milder sauce, replace some of the whisky with water.