I have been working on trying to create a good sight. A good food blog. I have no aspirations of becoming the next Pioneer Woman (mainly because I doubt Handsome is ever going to trade in his power drill for cowboy boots) but I do want to create something I am proud of. I have worked hard at trying to develop my photography skills because I enjoy it and want to learn more about taking a good picture. In the past year I have submitted to tastespotting, foodgawker and the likes so many times that Handsome no longer has to hear about every decline or acceptance.
That is until the other day.
While running through my normal tasks of checking my email I opened on that read,
Thank you for your submission to InsertSiteHere. Unfortunately, it was not accepted on the site due to the following issues:
An Unknown Reason
If you have a question about a submission, email us and we will get back to you as soon as we can. We do appreciate your contributions to InsertSiteHere and look forward to more submissions from you soon.
I laughed for a solid five minutes. I will not be deleting this email any time soon, but keeping it as a reminder. I’ve always said the foodporn sites should just have “Just don’t like it” as an option (ha, they could even call it “not my taste”
to stick with the theme) when they turn down some pictures – and I am 100% ok with that – and I believe this is as close as I am ever going to get.
Creole Bread Pudding with Bourbon Whiskey Sauce
from Cooking Up a Storm
For the bread pudding:
- Butter for greasing
- 3 large eggs
- 1 cup sugar
- 1 quart milk
- 1 teas vanilla extract
- 1/2 teas grated nutmeg
- 10 cups stale French bread, cut into 1-inch cubes
- 1 cup raisins
For the whiskey sauce:
- 1 1/4 cups water
- 1/2 cup packed light brown sugar
- 1/4 teas ground nutmeg
- 1/4 cup bourbon
- 1 1/2 teas cornstartch
- 2 teas unsalted butter
Preheat the oven to 350 degrees F. Generously butter a 9×13 inch baking dish.
In a large mixing bowl, beat hte eggs with an electric mixer or a whisk until frothy. Beat in the sugar, milk, vanilla, and nutmeg. Mix thoroughly. Add the bead and raisens and still well by hand. Set aside and let the bread soak for 15 minutes.
Pour the bread mixture into the prepared dish and smooth the top. Bake just until set, about 45 minutes.
Meanwhile,combine the water, brown sugar, and nutmeg in a medium saucepan and bring to a boil over high heat. In a small bowl, stir together the bourbon and corn-starch, then stir into the sugar mixture and cook until the mixture thickens and is smooth, about 8 to 10 minutes (you will have to lower the heat as high will cause the mixture to bubble over). Stir in the butter and serve over warm bread pudding.
I’d never had bread pudding before making this recipe. I thought the flavors were great, though if I were to make it again, I would add a little more to the sauce (‘pudding”) recipe that the bread soaks in. I made mine in 2 small ramikins and an 8×8 pan and the liquid just wasn’t enough. If I had used an 9×13 as the recipe called for I am sure it would most definitely not been enough.
With that in mind, I believe (never having sampled bread pudding before) that I enjoyed the texture of the not so over soggy bread. (I was concerned when starting this recipe that I would not enjoy the ‘soggy bread’ texture I thought I was in for.)
The whiskey sauce is what makes this recipe great (duh). Don’t skimp. I added about a half cup of heavy cream to my sauce to replicate a whiskey sauce I had previously made and enjoyed. I saved the whiskey sauce in a small container so that it would not sit on top of any leftover bread pudding.