THE CHEF FROM HELL

One of my favorite desserts to make around the holidays is Creole Bread Pudding with a Grand Marnier sauce!  This particular recipe is my basic bread pudding recipe; it's based on the many types of bread pudding I've had while wining and dining in New Orleans over the years.  What I like about bread pudding in general is that it lends itself to experimentation.  Using my basic recipe as a template, you can then let your kitchen imagination run wild by adding  seasonal fruits and other "sweet tooth" items such as shredded coconut or chocolate chips.   

Ingredients:

10 oz French bread, cubed

1/8 lb unsalted Butter, melted

1/2 tsp ground Cinnamon

1/4 tsp ground Nutmeg

1 TBS clover Honey

1 cup Raisins

1/4 cup Pecan pieces, chopped coarse

1 TBS Pure Vanilla Extract

Avoid using the imitation stuff if possible

1 large Egg

1 1/2 cups Whole Milk

Extra softened butter for greasing baking dish

Cooking Procedure: 

In a large bowl, combine the bread, melted butter, cinnamon, nutmeg, honey, raisins & pecan pieces 

Toss well & set aside

In a small bowl, beat the egg until it is frothy 

Add the milk and vanilla extract 

Mix well with a whisk.  Gradually add the egg/milk mixture to the ingredients in the large bowl 

Using your hands, mix well 

Make sure all of the bread is coated with the egg/milk mixture 

If the bread pudding mixture seems too dry to you, drizzle in a little more milk

Grease a shallow baking dish with butter and fold the bread pudding mixture into the baking dish 

Place the baking dish on the bottom rack of a non-preheated oven and bake the bread pudding at 350 degrees for 1 hour 

When the pudding is done, the top should be golden brown, yet still slightly moist to the touch 

Serve warm with Grand Marnier sauce on top of the individual portions of bread pudding!

To make the Grand Marnier sauce--

Ingredients:

• 1/2 cup unsalted Butter, softened
• 1 1/2 cups powdered Sugar
• 1 Egg Yolk
• 1/2 cup Grand Marnier liquor

Cooking Procedure:  In a medium sized sauce pan, using a whisk, cream the butter and powdered sugar together over medium heat until all of the butter is absorbed 

Remove from heat and blend in the egg yolk, stirring well 

Pour in the Grand Marnier gradually while stirring constantly 

The sauce will thicken as it cools

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