Friday, December 23, 2011

Easy and Tasty Bread Pudding

This is my last post of 2011 so I thought I'd share a really good one. This is my mom's recipe for Bread Pudding that she created just a week ago. It won first place in a contest at her work but it has stolen the hearts and stomachs of all who has tried it. This is super simple because most of the ingredients are pre-made. It's super sweet and full of that homey goodness that everyone craves during the holidays. Now - my mother is not one who uses recipes so she was kind enough to attempt to create a recipe. This is what she sent me and what I can't wait to try sometime over the next week.

Three LARGE almond poppy seed muffins. Would have been better if they were a little drier. And maybe not as much muffin
2 1/4 cups eggnog
5 eggs
1 cup sugar (or it might have been half a cup)
a teaspoon of orange zest - fresh
1 T or so of Countreau - or however you spell the orange liquor
1/4 c butter (1/2 stick)
about 1/2 to 1 cup walnuts

Cut up muffins into bite size pieces, set aside
In a large bowl mix (with mixer) eggnog, eggs, sugar and liquor
In a saucepan or frying pan melt butter, add walnuts and orange zest.
Mix egg mixture, muffins and walnuts (but not butter) together, gently to not mush the muffins.
In an ovenproof bowl pour butter and spread all over bowl to keep pudding from sticking
Pour or place in the rest of the ingredients.

Preheat oven to 375, using a roasting type pan (rectangle) fill about 1/3 with water and place
bowl with the pudding into so that it is cooking in a water bath.

Cook until done in center. This is like 30 to 60 minutes. While cooking it will crust but still be jiggly inside until it is done.

Serve warm.

Hard Sauce
1 cup brown sugar
1 stick butter
1/4 cup brandy
2 T butterscotch schnapps (optional)

Cook in saucepan, bring to a boil but be careful not to scorch.
Turn down heat. Cook to slightly thicken but
not so that it hardens. Spoon over pudding in bowls. Also serve warm or hot.

Okay, that is the best I can do.

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