Tuesday, February 8, 2011
TWD - Southern Bread Pudding
This week's Tuesday with Dorie recipe, chosen by Sharon of Simply Southern, was Bourbon Bread Pudding - which gave me the perfect opportunity to use up the remainder of my stollen from Christmas. (After all, it is now February - I don't want stollen living in my freezer for the rest of the year.)
This bread pudding is made pretty much like any other bread pudding, with chopped up bread soaked in custard before being baked 'til golden brown. Dorie added bourbon to the custard - I gave my bread pudding a Scottish twist and used Glenfiddich instead.
I ate a slice warm, and as Dorie suggested it would, it was fantastic served as is:
I did find the custard rather "eggy", but this was not a drawback for me - I quite like egg custard.
To check out how the other TWD members went with this pudding, check out the TWD blogroll.