Last Friday evening, Lindsay came in from Austin. So, we decided on some very serious comfort foods for dinner to celebrate. We had a spinach salad, old-fashioned meat loaf, mashed potatoes, and roasted green beans. But we weren’t stopping there. Bread pudding with bourbon sauce was the piece de resistance. We did it. . .did ourselves in, I’d say, with calories, but I didn’t hear any complaints (over the snoring.)
Linda at 2nd Cup of Coffee is hosting Fall into Flavor these next few weeks, so I offer you a tried and true recipe for comfort food that confirms doughboy’s well-known remark, “Nothin’ says lovin’ like somethin’ from the oven.” Go check out lots of good eating at Linda’s today. She has quite a feast each Monday.
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 ½ cups sugar
1 ½ teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup golden raisins
Preheat the oven to 350 degrees. In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm with bourbon sauce.
½ cup butter
1 cup sugar
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste
In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.