Posts Tagged ‘Whiskey Sauce’

Bread Pudding with Whiskey Sauce

June 21, 2010

Mirza Trist LaBiche Berg

This recipe from my grandmother is the quintessential “Mamie” recipe, to me.  There may be other Mamie favorites to other people in the family:  Pork Chops and Lima Beans, Blue Cheese Dip spread on a celery stick, Stuffed Artichokes (hmmm, that’s a pretty good one, too).  I even have Mamie on video giving this recipe.  Of course, it MUST be served with Whiskey Sauce.

This recipe can be increased for any number, always using these proportions.

1 egg

1 heaping tablespoon sugar

1 cup milk

½ teaspoon vanilla

1 slice stale French bread (crusts removed if desired)

¼ to ⅓ cup raisins

Beat egg and sugar together.  Add milk and vanilla and mix.  Put in a casserole dish.  Put in a slice of bread and the raisins.  Bake at 250° for 30 minutes, mix it up to break up the bread and distribute the raisins, and cook for about another 30 minutes, or until light golden brown and knife comes out clean when inserted in the center.

2 servings

Whiskey Sauce

1 stick butter, softened

2 cups powdered sugar

bourbon

Cream together butter and sugar, and add enough bourbon to make a pourable sauce.

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Article in the Times of Acadiana

December 26, 2009

I am thrilled to see the article in the Times of Acadiana from December 23, 2009, and I hope that my Broussard relatives have all seen it. If not, here’s the link (well, sorry, I can’t get the “link” button to work, but you can copy and paste this url to see the article):

http://www.theadvertiser.com/article/20091223/ACADIANA06/91221033

She has even included Mamie’s recipe for Bread Pudding and Whiskey Sauce.

With book signings, tastings, travel, making Saints ornaments for my Saints Playoff Tree, and then Christmas, I’m afraid I haven’t been keeping up to date with the blog. I’ll try to do better!

Food reference: For Christmas breakfast, we had Rachel’s request of Monkey Bread, with the standard bacon, coffee, and orange juice. Christmas dinner was very un-traditional for us — Prime ribeye steaks and brussels sprouts, both grilled by Randy outside, great Crash Hot Potatoes, and a pretty salad of Boston lettuce and fresh asparagus with a light vinaigrette. We were going to have Chocolate Volcanoes for dessert, but nobody wanted dessert.