Bread Pudding

The week of May 1 - 7 is "Bread Pudding Week". 

There are probably more bread pudding recipes floating around than there are friends on my facebook account!  And each one has its own special ingredient that allows it to be "the best ever" in someone's opinion. 

The very best bread pudding I ever tasted was from a small family owned restaurant in Naples, Florida:  The Cajun Hideaway.  It was totally a family affair -- and the family was an authentic cajun family who had relocated from Louisiana.  While their recipes for the bread pudding and its out-of-this-world sauce were a well-kept secret, I have spent the last few years testing various recipes.  The hope, of course, being that I would happen upon one that tastes "almost as good as" that "best-ever" dish I remember.

So, since it's bread pudding week, I thought I'd share the one that gets my vote for coming close to The Cajun Hideaway's dessert:

BREAD PUDDING with WHISKEY-VANILLA SAUCE
(Yield: Serves 8)

Ingredients:
•BREAD PUDDING
•1 tablespoon softened butter
•1 cup pecan halves
•3 eggs
•1 cup sugar
•2 teaspoons vanilla
•1 teaspoon ground cinnamon
•1 teaspoon ground cardamom
•1/4 cup (1/2 stick) butter, melted and cooled
•3 cups whole milk
•One 8-ounce baguette, cut into 3/4-inch cubes

•WHISKEY VANILLA SAUCE*
•1 1/2 cups sugar
•1 1/2 cups cream
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground cardamom
•1/4 teaspoon freshly grated nutmeg
•2 tablespoons butter
•1/3 cup whiskey
•1 1/2 tablespoons cornstarch
•1 teaspoon vanilla
*Brandy may be used instead of whiskey, if desired. If you'd rather not use liquor, fresh orange juice may be substituted for the whiskey.

•GARNISH
•1 cup whipping cream

Preparation:
BREAD PUDDING
Preheat the oven to 350ºF. Spread the 1 tablespoon softened butter on the bottom and sides of a 9 x 13-inch baking dish.
Toast the pecan halves in a dry frying pan over medium heat for 5-10 minutes, or until fragrant (don't allow pecans to burn). Remove from the heat.
Whisk together the eggs, sugar, vanilla, cinnamon, cardamom, melted butter and milk until mixed.
Place half the baguette cubes in the buttered dish, top with the pecans, then with half the liquid mixture. Add the remaining baguette cubes and top with remaining liquid. Cover with plastic wrap and let set for 30 minutes, gently pressing the cubes underneath the liquid a few times. Remove plastic, cover with foil and bake in preheated oven for 45 minutes.
Uncover the pudding, drizzle a 1/2 cup of the warm Whiskey Vanilla Sauce over it, and bake for an additional 5 minutes, uncovered. Let set for at least 5 minutes before cutting. Serve the remaining Whiskey Vanilla Sauce with the pudding.

WHISKEY VANILLA SAUCE
While pudding is baking, combine the sugar, cream, spices, and butter in a small saucepan and bring to a gentle boil. When the butter is melted, combine the whiskey, cornstarch, and vanilla in a small bowl, then slowly whisk into the gently boiling sauce.
Boil gently for 5 minutes, stirring often.

GARNISH
Whip the cream and keep in refrigerator until serving time.

TO SERVE
Dish up the hot pudding, place a dollop of whipped cream on top, and drizzle with some of the Whiskey Vanilla Sauce (serve the remaining Whiskey Vanilla Sauce with the pudding).