Bread Pudding: Delicious and Budget Friendly

By Doc Lawrence

https://www.newsbreak.com/doc-...

Bread pudding is a timeless dessert loved for its simplicity and incredible flavor. A Deep South favorite, this sweet treat has gained popularity worldwide. The beauty of bread pudding lies in its ability to turn leftover bread into a rich and satisfying dessert that warms the soul. The combination of bread soaked in a sweet custard mixture with native Georgia pecans and baked to perfection creates a comforting dish that is perfect for any occasion. Whether served warm with a dollop of cream or a scoop of ice cream, bread pudding never fails to delight the taste buds. Its versatility allows for endless variations, from adding fruits and different nuts to experimenting with other spices and sauces.

CHATTAHOOCHEE VALLEY BREAD PUDDING

Ingredients:

Bread Pudding-

1 loaf french bread or other white bread

2/3 up golden raisins

1 1/2 cup sugar

4 cup milk or half & half

2 cup whipping cream or whole milk

1/4 cup vanilla

8 eggs beaten

1 tsp. ground cinnamon

Whipped cream or ice cream

Instructions:

Coat bottom and sides of 13-by-9-inch baking pan heavily with butter.Tear bread into 1-inch pieces. Mix with raisins in bowl. Lay bread mixture evenly in prepared dish, turning crust side down, as this tends to burn easily. In bowl, whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture. Preheat oven to 325 degrees. Place baking dish in larger 4-inch deep baking pan. Add water to reach halfway up side of dish. Bake in preheated oven 1 hour.Remove from water bath. Let stand 20 minutes.Cut pudding into portions and put into large dessert bowls. Add a scoop of ice cream next to the pudding, and then spoon 3 to 4 ounces of warm butter pecan sauce over the pudding and the ice cream. Top with whipped cream if desired.

Pecan Sauce:

1 cup butter

3/4 cup chopped pecans

2 cup brown sugar

3/4 cup whipping cream or whole milk

1/2 tsp. cinnamon

1/4 cup Butter Pecan Syrup

1 1/4 cup sour cream

3/4 tsp. vanilla

For this recipe, in a large saucepan, heat 1/2cup of the butter until melted. Add pecans and mix well. Bring to a boil.Cook until pecans begin to change color. Mixture will foam up.Add remaining 1/2 cup butter and mix well. This will cool pecan mixture and stop the cooking process. Remove from heat. Do not over cook. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly. Increase heat and cook until mixture comes to 230 degrees on a candy thermometer. Or boil mixture for about 1 minute. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.

Serve with chilled Madeira, a favorite of Thomas Jeffeson.