Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used bourbon chicken carbs general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.
Both the bread pudding and the bourbon sauce are served warm. The bread pudding bakes for 40 minutes but the sauce is boiled only briefly. Therefore it is best to start the sauce shortly before the bread pudding comes out of the oven, then it will all be ready at the same time for a delicious dessert or brunch. Bread pudding was invented out of frugality to use up stale bread so if you have leftover French bread, by all means, use it. Keep in mind thought that the drier the bread, the longer it will take for it to absorb the liquid. When using dry bread, it is best to give it a couple of minutes to rehydrate after mixing it with the milk and eggs.
Adding raisins to the bread pudding is optional. Instead of raisins, you can also use dried cranberries. The amount of bourbon you add to the sauce depends on your personal taste. Start with the suggested tablespoon and taste it before adding more. This is a favorite at our Sunday Brunch. Put bread in a large bowl and add granulated sugar and cinnamon.
Mix milk, lightly beaten eggs, and vanilla. Spoon half of the mixture into the baking dish. Sprinkle with pecans and raisins, if using. Bake for 40 to 45 minutes, or until lightly browned.
In a saucepan over medium heat, combine sugar with butter, buttermilk, bourbon, white corn syrup, and vanilla. Bring sauce mixture to a boil. If desired, strain sauce through a fine-mesh sieve. Serve sauce warm drizzled over bread pudding. Use dried cranberries instead of raisins, or make it with currants or chocolate chips. Replace the pecans with chopped walnuts. I don’t like this at all.
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. This bourbon glaze can be used when cooking meats on the stovetop, in the oven, or on the grill. The heat will burn off the strong alcohol flavor, leaving the delicious nuances of the bourbon infused into your food. In a small bowl, stir together the molasses, bourbon, and Dijon mustard until well combined.
Bring the protein to room temperature and season both sides with salt and pepper. Brush both sides of the meat with about half of the glaze. Cook the meat as desired, basting with the remaining bourbon glaze as it cooks. Once the meat has reached the proper internal temperature for doneness, remove it from the heat. If you enjoy this type of glaze but don’t want to use alcohol, apple juice can be substituted for the bourbon. Keep in mind that because of the sugar content in the molasses, the sugar can scorch while cooking over high heat. I don’t like this at all.
00743 11 40 C 11 55. 007431 69 40 69 C 47. As an Amazon Associate I earn from qualifying purchases. You’re going to love my Ultimate Grilled Chicken Sandwich with a balsamic honey sauce.
Everyone loves chicken and my Ultimate Grilled Chicken Sandwich is perfect for your next get-together or family barbecue. This post is sponsored by Cabot Creamery. What ingredients do I need to make an ultimate Grilled Chicken Sandwich? In chef speak this is called the Mise en Place and it not only makes the cooking process easier it also ensures you have everything you need before you start cooking. How do I make a honey balsamic sauce?