Hey everyone....I know I know you probably thought I had fallen off the face of the earth but I assure you I am alive and well and ready to tell yall about one of my absolute FAVORITE desserts from a restaurant called III Forks. It is a steakhouse with incredible food but when I had this bread pudding with cinnamon ice cream I thought I was going to die. So since my Dad also loves bread pudding I thought I would make it either for Father's Day or his birthday...to tell you the truth I don't remember which one. What can I say life is extremely busy right now and everything runs together! Thankfully I was able to find this recipe online and let me tell you making it at home is just as good. Warm, soft, cinnamony (bear with me...you know what I mean), and just so so good!!!! This is all making me hungry and I just ate a piece of German Chocolate cake! Goodness...anyway wether you like bread pudding or not make it and enjoy. If you don't like it who knows maybe someone you know would love it. Thanks for coming back even if it has been a month. From the Splendid Kitchen enjoy!
Ingredients:
1 lb. Bread
6 Tbsp. butter, melted
2 1/2 tbsp. cinnamon
3 cups half & half cream
6 eggs
1 1/2 cups sugar
1/4 tsp. vanilla extract
Vanilla or cinnamon ice cream
Start off by getting your french bread and a large knife.
Next you will cut it up into little half inch cubes.
Now melt the butter and cinnamon together...yum!
And mix it all together!
Once every piece is coated place on a baking sheet with wax paper and toast in a 350 degree oven for about 15 min.
When they are done they will look like mini french toasts and your kitchen will smell delicious.
Heat your stove up to a medium heat and let you cream simmer for about 5 min. Meanwhile, in a large mixing bowl mix eggs, sugar and vanilla.
Slowly temper in cream while stirring.
When done pour over toasted bread cubes and toss around... then seal it up and put it in the fridge for at least eight hours. In my opinion the longer the better because it really gives the bread the time to soak it all up but it is up to you. If I remember right I let mine sit over night so maybe like 24 hrs? Either way it will still be good!
So at this point I went away from the recipe and decided to make cinnamon sugared pecans. To sum it up I dont remember the exact website that I got the recipe from but if you just google it you will be able to find a very similar recipe. I took egg whites and beat them until they had stiff peaks. Took sugar, cinnamon, and salt...mixed those together and then took my pecans and coated them with the beaten egg whites and then poured the sugar mixture on top and made sure all the pecans were coated. I then put them in the oven for a bit and when they were done let them cool (ate a few) and then saved them for when I made the sauce the next day. Sorry I don't have more info on this part but you do not have to do it at all. Trust me, I just actually had extra time and thought why not.
So it is the next day and your bread has soaked and all that is left to do is bake it in the oven and then make the sauce. So either pour the bread into a large baking pan or you can bake them in little ramekins. Just place them in a baking dish with a bit of water at the bottom for about 40 min. at 350.
Meanwhile, grab all your ingredients for your sauce.
Begin by melting the butter over medium heat and adding the heavy cream and brown sugar. Bring to a boil, constantly whisking and then let simmer for about 10-15 min.
Lastly, add in the bourbon and pecans and cook for about five more minutes.
Once the dish is done baking and you sauce is ready you can scoop it up, top it with that amazingly decadent sauce and a scoop of ice cream and you are good to go.
I hope that you enjoy this delicious dessert. Happy dessert eating from the Splendid Kitchen! Until next time eat up!
Printable Recipe:
http://alt.coxnewsweb.com/palmbeachpost/food_dining/dish/pdf/pbpulse_breadpudding.pdf
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