Meet The Chefs Recipes

Recipes

HARVEYS' APPLE & CINNAMIN BREAD PUDDING W/ BOURBON SAUCE

BREAD PUDDING

BUTTER 1 OZ

FRENCH BREAD 1 - 12" LOAF

HEAVY CREAM ¾ QUART

EGG 5 EACH

SUGAR ¼ LB

VANILLA 1 TBSP

CINNAMIN 1 TSP

PECAN PIECES 6 OZ

GRANNY SMITH APPLE 1 EACH, PEELED AND SLICED THIN

1. USE A PORTION OF THE BUTTER TO COAT A 4 INCH DEEP PAN. AFTER BUTTERING PAN, LINE THE PAN WITH A SHEET OF PAN LINER TO AID IN REMOVAL.

2. TEAR BREAD INTO CHUNKS AND PLACE IN LARGE BOWL. POUR THE HEAVY CREAM OVER THE BREAD AND SET ASIDE UNTIL SOFT.

3. BEAT THE EGGS AND SUGAR UNTIL SMOOTH AND THICK. ADD THE REMAINING INGREDIENTS, INCLUDING THE APPLES, PECANS AND REMAINING BUTTER, MELTED.

4. TOSS THE EGG MIXTURE WITH THE BREAD GENTLY TO BLEND. PRESS INTO THE HOTEL PAN.

5. COVER WITH FOIL AND BAKE AT 350 DEGREES FOR THE FIRST 30 MINUTES.

6. REMOVE THE FOIL AND FINISH BAKING UNTIL BROWNED AND ALMOST SET. (ANOTHER 15 MINS.)

7. ALLOW TO COOL TO ROOM TEMP THEN REFRIGERATE OR SERVE WHILE HOT.

BOURBON SAUCE

BUTTER ½ LB

SUGAR ½ QT

EGGS 2 EA

BOURBON ½ CUP

1. CREAM BUTTER & SUGAR TOGETHER IN FOOD PROCESSOR FOR 2 MINUTES.

2. WHISK EGGS IN MIXING BOWL, THEN STIR IN CREAMED SUGAR MIXTURE.

3. PLACE MIXING BOWL OVER SAUCEPAN OF LIGHTLY BOILING WATER & STIR UNTIL THICKENED.

4. REMOVE FROM HEAT & SET ASIDE. NOTE: SAUCE SHOULD BE THICK WITH NO SUGAR GRAINS.

5. POUR BOURBON INTO HEATED SAUTE PAN (away from flame).

6. BRING PAN TO FLAME (Caution: it will ignite). REMOVE FROM BURNER AND ALLOW TO BURN OUT.

7. STIR BOURBON INTO SAUCE. HOLD WARM FOR USE.


		Meet The Chefs Recipes Recipes HARVEYS' APPLE & CINNAMIN BREAD PUDDING W/ BOURBON SAUCE BREAD PUDDING BUTTER 1 OZ FRENCH BREAD 1 - 12" LOAF HEAVY CREAM ¾ QUART EGG 5 EACH SUGAR ¼ LB VANILLA 1 TBSP CINNAMIN 1 TSP PECAN PIECES 6 OZ GRANNY SMITH APPLE 1 EACH, PEELED AND SLICED THIN 1. USE A PORTION OF THE BUTTER TO COAT A 4 INCH DEEP PAN. AFTER BUTTERING PAN, LINE THE PAN WITH A SHEET OF PAN LINER TO AID IN REMOVAL. 2. TEAR BREAD INTO CHUNKS AND PLACE IN LARGE BOWL. POUR THE HEAVY CREAM OVER THE BREAD AND SET ASIDE UNTIL SOFT. 3. BEAT THE EGGS AND SUGAR UNTIL SMOOTH AND THICK. ADD THE REMAINING INGREDIENTS, INCLUDING THE APPLES, PECANS AND REMAINING BUTTER, MELTED. 4. TOSS THE EGG MIXTURE WITH THE BREAD GENTLY TO BLEND. PRESS INTO THE HOTEL PAN. 5. COVER WITH FOIL AND BAKE AT 350 DEGREES FOR THE FIRST 30 MINUTES. 6. REMOVE THE FOIL AND FINISH BAKING UNTIL BROWNED AND ALMOST SET. (ANOTHER 15 MINS.) 7. ALLOW TO COOL TO ROOM TEMP THEN REFRIGERATE OR SERVE WHILE HOT. BOURBON SAUCE BUTTER ½ LB SUGAR ½ QT EGGS 2 EA BOURBON ½ CUP 1. CREAM BUTTER & SUGAR TOGETHER IN FOOD PROCESSOR FOR 2 MINUTES. 2. WHISK EGGS IN MIXING BOWL, THEN STIR IN CREAMED SUGAR MIXTURE. 3. PLACE MIXING BOWL OVER SAUCEPAN OF LIGHTLY BOILING WATER & STIR UNTIL THICKENED. 4. REMOVE FROM HEAT & SET ASIDE. NOTE: SAUCE SHOULD BE THICK WITH NO SUGAR GRAINS. 5. POUR BOURBON INTO HEATED SAUTE PAN (away from flame). 6. BRING PAN TO FLAME (Caution: it will ignite). REMOVE FROM BURNER AND ALLOW TO BURN OUT. 7. STIR BOURBON INTO SAUCE. HOLD WARM FOR USE.