Bourbon Sauced Bread Pudding -- come on over! (Ask The Helpful Housewife)

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October 03, 2009

Bourbon Sauced Bread Pudding -- come on over!

You're all invited over to enjoy some with us! I'm making it right now... Evan Williams Single Barrel Vintage 1990. Anthony Bourdain would propose to me after one taste.

This was created based on the description my husband gave me of a good bread pudding he had in New Orleans before Christmas. But it was still a little too cakey for him. This one is gooey, ooey, and oh so sinful! My own creation. I'm not sharing it, just in case I make it big in the gourmet world! But I wanted to extend an invitation to all of you to come on over and share it with us.

But I am posing this question to all of you: how do you prefer your bread pudding? There seem to be two schools on this dessert. One is the very dry, dense version. Another is the more moist, fluffy, cakey version. I've even watched entire Food Network shows dedicated to this historic food. It is typically found in the south, and mostly in the New Orleans area. But the name alone does NOT fit the food. When I think of pudding, I think of custard. Of something smooth, velvety, creamy.... NOT cakey!

So this version I've created is a true bread PUDDING. Hmmm.... maybe I do have to publish it!

Anyway, what do you think? Dry & dense; cakey; or custardy? Let me know!

October 03, 2009 | Permalink

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