Saturday, February 5, 2011

Baby It's Cold Outside...Warm Up with Bread Pudding!

Okay, so maybe it's not as cold in Charleston as further north, but the dreary days of winter are certainly upon us. And I happen to have the perfect solution for the February blues...our World Famous Bread Pudding with Whiskey Sauce.

World Famous Bread Pudding

At the GO, we have served this dessert since day one, and we have called it “world famous” since day one -- it is just that amazing! The secret to its intoxicating powers lies in the beautiful, golden egg yolks that come courtesy of Celeste Albers. Her happy Wadmalaw Island hens lay the best eggs in town, and they are essential to the success of our bread pudding.

Read Celeste's story in my earlier blog!

15 egg yolks
¾ cup plus 3 tablespoons sugar
4 ½ cups heavy cream
1 ½ cups milk
2 ¼ teaspoons vanilla extract
12 cups soft French bread, diced into 1-inch squares
3/4 cup chopped pecans
Whiskey Sauce (see recipe below)

Combine egg yolks and sugar in a large bowl; whisk to combine. Add cream, milk, and vanilla; whisk to combine. Add bread and pecans; stir with a wooden spoon until well combined. Cover and refrigerate overnight. (The mixture must be soaked at least overnight and up to a few days in advance.)

Preheat oven to 350 degrees.

Stir mixture well and pour into 9-by-13-inch baking dish. Bake until surface feels firm, 30 to 40 minutes.

Serve warm with Whiskey Sauce. You may pour Whiskey Sauce over pan of bread pudding or pass around in a dish or guests to pour over their individual servings.

YIELD: 8 to 10 servings

1 cup milk
½ cup sugar
2 egg yolks
¼ cup bourbon

Combine egg yolks in a medium bowl and have near stove with a ladle for tempering. Combine milk and sugar in a medium pot over medium heat. Heat milk-sugar mixture until steaming. Ladle about 1 cup milk-sugar mixture into bowl with egg yolks. Whisk to combine. Add egg mixture to pot with milk-sugar mixture and whisk to combine. Heat until the mixture just begins to simmer.
Remove from heat and pour through a chinois or other fine-meshed strainer into a medium bowl. Fill a large bowl with ice water and set the medium bowl of sauce in this larger bowl to chill. Add bourbon; stir to combine. Cover and refrigerate until ready to use. This can be made several days in advance but should be brought to room temperature before serving.

YIELD: About 1 ½ cups

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