New Orleans School of Cooking – Pina Colada Bread Pudding

A little more from Chef Anne Leonhard. I have a series of videos of her cooking. I must say, my camera work is shotty at best, and I can’t do the dear Chef justice. The other videos only get worse. If I can patch up some of what I have, you will see more of Chef Leonhard’s entertaining teachings. It isn’t necessarily about what she is cooking, than the way she talks to the class. She is full of stories and her charisma pops in front of the class. I hope you can take away something special as we did.

I have the recipe for the bread pudding and whiskey sauce that accompanies it after the video below. If you have the kitchen skills, it is worth trying.

Bread Pudding

Ingredients:
1 10 oz Loaf stale French bread, crumbled(or 6-8 cups any type bread)
4 cups milk
2 cups sugar
8 tbsp butter(1 stick), melted
3 eggs
2 tsp vanilla
1 cup of raisins
1 cup of coconut
1 cup chopped pecans
1 tsp cinnamon
1 tsp nutmeg

Procedure:

Combine all ingredients. Mixture should be very moist, but not soupy. Pour into buttered 9″ x 12″ baking dish or larger. Place into non-preheated oven. Bake at 350 degrees for approx. 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce.

Whiskey Sauce

Ingredients:

8 tbsp butter (1 stick)
1 1/2 cup powdered sugar
2 egg yolks
1/2 cup Bourbon (to taste)

Procedure:

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to you own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.

NOTE: For a variety of sauces, just substitute your favorite fruit juice or liqueur to compliment your bread pudding.
Makes 16-20 servings