How About Something For New Year’s Morning Breakfast?????
This is a pretty yummy recipe – it has a little bit of bourbon in it but I’m sure it’s just as good without it. Still, after a long night waiting for the New Year to arrive, maybe a little bourbon is “just the thing” !!!! This does NOT have bacon in it but you won’t even notice that. It’s just so darn tasty.
Bread pudding is essentially just cubed bread mixed with whole milk (or cream) and eggs and baked in a casserole dish – it can be made sweet or savory and requires little technical skill in the kitchen. If you can make French toast, you can make bread pudding! This recipe calls for brioche in this recipe because it’s eggy and buttery, amping up the richness of the pudding. If you can’t find brioche, a good quality white or even multigrain bread will work, but don’t use sourdough here. The sour quality won’t match well with the other flavors. The raisins are soaked in bourbon (or whiskey) overnight to plump them up and infuse them with boozy, warm flavor and aroma. If you want to omit the bourbon, you certainly can, but I would recommend zapping the raisins in the microwave with some water for a few seconds to achieve a similar juicy effect. I’ve added walnuts for crunch, which adds a nice textural contrast – you can use pecans or even chopped almonds if you’d like.
Really, the only way to screw this recipe up is if you don’t allow the bread to fully soak up the custard mixture. You want the bread to drink in your custard so it’s creamy and soft – if it looks like you don’t have enough custard, just whisk together some more milk and another egg and add it to the bowl a bit at a time. You don’t want the mixture to be soupy, but you definitely don’t want it to be dry.
This bread pudding doesn’t need to be served with a sauce, but you could drizzle it with warmed maple syrup at breakfast or a caramel or vanilla sauce after dinner. I like it just scooped warm out of the casserole dish and paired with strong coffee or, in the evening, a tiny nip of bourbon. Either way, you can’t go wrong.
Bourbon Bread Pudding With Raisins and Walnuts
- ½ cup raisins
- ½ cup bourbon plus 1 Tbsp, divided
- 3 cups whole milk
- 3 Tbsp butter, melted
- 4 eggs, beaten
- ½ cup brown sugar
- 2 tsp cinnamon
- 1 loaf brioche, cubed
- ¾ cup chopped walnuts
|Preparation | In a small bowl, mix raisins and ½ cup bourbon. Allow to sit for a few hours or overnight. When ready to make the bread pudding, drain most of the bourbon from the raisins, leaving just a bit in the bowl.
Preheat oven to 350 degrees. Generously butter a 9-by-13-inch baking dish and set aside. In a large bowl, mix the milk, butter, eggs, brown sugar, cinnamon and 1 Tbsp bourbon until well blended. Add bread cubes and mix gently, coating the bread evenly with the custard, then gently stir in raisins and walnuts. Pour the bread pudding into your prepared pan and bake until the top is golden and crisp, 40 to 50 minutes. Allow to cool for 15 to 20 minutes before serving.
YUM? You betcha………………an eye opener on New Year’s morning too………………………….OR you can always crawl back in bed after you eat and dream of bourbon bread pudding!!!!
Enjoy this one – Mom said she’d like to have it for dessert! HAHA
Hugs, Your King
Greetings Loyal Subjects of Baconia……’tis I – your King – in the kitchen for another little bacon treat!!
This is one EASY PEASY recipe and I hope you’ll try it. I say in the instructions that it makes enough for company but the truth is, if you’re hungry and watching a movie or something on the tube, you can easily gobble these down without a second thought with your significant other (yes Mom – this means you and DAD!).
Since it’s football season, it could be a nice addition to your array of appetizers for your company that’s yelling and screaming right along with you (while the household pets hide in another room of course). My Mom is the football fan in my house – she’s QUIETER now than she used to be (Angel Sammy told me she used to get QUITE ANIMATED watching football). Nowadays she just sits in her recliner and mutters the occasional “NO NO” word if her Washington Redskins are in trouble (like last week right Mom??). Anyway, this appetizer is worth giving a try – because it has BACON IN IT OF COURSE!
BACON APPETIZER CRESCENTS
- 8 ounces Cream Cheese (softened)
- 8 slices Bacon (cooked, crumbled)
- 1/3 cup Grated Parmesan Cheese
- 1/4 cup finely chopped onions
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon milk
- 2 cans refrigerated crescent dinner rolls (8 oz. each)
- Heat oven to 375°F.
- Mix all ingredients except crescent dough.
- Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
- Bake 12 to 15 min. or until golden brown. Serve warm.
OK now you must admit, this sounds yummy – know why? Because they ARE yummy. And really easy. And this recipe makes enough for company. Super yum for watching TV – movie night? Sports program? Whatever!!!
Yep – we agree!!!!
Yep – I’m heading down this road…..won’t be long before I’m telling my Mom this!!!Signing off from Castle Baconia – Have a great Saturday !
Please join us on Wednesday, September 26 when we host a special Blog Hop for Madi Come Laugh With Us. Post anything you want to do with a Box…such as stand up comedy, a joke or pun,
Recite a poem…karaoke, just a picture with a box, etc…anything goes no rules except RED! Madi’s favorite color was RED. The Hop is being hosted by Raz of Friends Furever.
I Can Smell Bacon! Can You?
Oh yes! Nothing smells better………NOTHING! Let’s eat! You don’t want to DEFY the Kingly Decree do you?????
Make sure and show this to your humans – they need to realize that it’s IMPAWTANT the King’s wishes be followed!
Here are some suggestions you can give them of what to serve YOU today:
THE POSSIBILITIES ARE ENDLESS!!!!!
And don’t we deserve a little bacon in our lives after entertaining them all week? Loving them all week? Letting them sleep with us, pet us, brush us, feed us, ALL WEEK?
Indeed………..bring on the bacon I say.
Show them this DEPRESSING and SAD graphic! We must do better than AVERAGE!
Angel Sammy – the former King of Baconia – and I agree on this!
If all else fails – remember we have the power of “THE LOOK” on our side! Don’t hesitate to resort to it if you need to!
As I leave you this Saturday, may I give you this FINAL THOUGHT:
Happy Baconday from your King!
I JUST LOVE TO SHOP!!!!!
Howdy shoppers (and eaters!). Another fun blog hop from my Cousin Bacon of PIG LOVE………..where Bacon gets us all to share a recipe and the prices we paid for the ingredients and we can laugh or cry at what WE pay compared to everyone ELSE in the world! Fun yes?
This month’s challenge was to provide details for an appetizer, meal, or dessert with at least FIVE ingredients………..Mom has this really yummy thing she does with APPLES this time of the year when apples are plentiful so that’s what I’ll tell you about today!
Caramel Apple Dip
8 oz. cream cheese
1/3 cup dark brown sugar
1 teasp. vanilla extract
1 tblsp. granulated sugar
Here’s what we paid!
Cream Cheese: 8 oz. Harris Teeter Brand $1.97
Dark Brown Sugar: 16 oz. Domino Brand $1.25
Vanilla Extract: Harris Teeter Brand $3.77
Granulated Sugar: `16 oz. Domino Brand $1.69
Apples: Gala apples $.99/lb.
Stir first three ingredients to blend and spoon into a 10 ounce tiny casserole dish OR ramekin and level off the top with a spatula. Cover and pop in the refrigerator for AT LEAST two hours. Preheat broiler five inches from the heat…..sprinkle the granulated sugar on the top and put the ramekin/casserole IN a cake pan filled with ice (no I’m not kidding) and broil for three to five minutes until the sugar melts on top! Let it sit five minutes (so you don’t burn your mouth to bits!) and serve it with apple wedges……………OH MY! Mom and Dad say this is DELISH.
So that’s it for another SHOP AROUND THE WORLD from the town of Warrenton, Virginia!
SIGNING OFF…….Chef Sam
That’s it – Saturday morning runs around and as soon as Mom hits the floor from upstairs she heads to the kitchen to make coffee. Now I don’t mind snoopervising that part but if she doesn’t hurry and get it done and move on to getting out the frying pan, I’ll let her know…………….I’ll start the magical chant “MAMAMAMAMAMAMAMAMA” until she opens the refrigerator. THEN it’s ON baby – she puts that bacon in the frying pan and pretty soon the aroma fills the downstairs and wafts UPSTAIRS and wakes Dad up and he’s there with me WAITING………WAITING FOR THE BACON.
That’s my Saturday. Yep – it’s pretty much like that. Mom was sent some interesting info by a friend last week about bacon………….you may have read it too.
Bacon in a healthy diet? You bet, Dr. Ramsey says. “As a flavoring, it can be used to get people to eat plants,” he adds. Another plus: Around 30 percent of the fat from bacon gets left in the pan.
Happiness perks: Bacon has oleic acid, a nutrient linked to lower depression in women. And a bacon-and-egg-breakfast gives you a double whammy of choline, which can help reduce anxiety. Bonus points if you use bacon from pasture-fed pigs — it has depression-fighting vitamin D.
Go for: Smoke-cured meat to cut down on salts, nitrates and other preservatives.
OK I’m assuming when this doctor says “it can be used to get people to eat plants” he means plants like green beans, spinach, and other stuff that humans eat that when you add bacon, are all of a sudden MUCH YUMMIER than without it???? Who knows. Point is, the “HAPPINESS PERKS” I’m all for. So is Mom and so am I. At my age I can use all the PERKS I can get. Wonder if Mom cooked a bunch of catnip and added bacon if I’d REALLLY get happy???? Hmm……FOOD for thought!!
Bacon DOES make me happy…………….Now I know why!!!
GO FOR IT!!!!!!
Make someone happy……
fry up some bacon!
from Your Baconator
ON BACON ALERT!