Pecan Pie Bread Pudding w/ Bourbon Whipped Cream
1 cup pecan pieces
6 large eggs
1 cup light brown sugar
1 cup light corn syrup
1 cup half and half
2 cups milk
5 tbs.'s butter, melted
1 tbs. vanilla extract
1/2 tsp. salt
Tear bread into 2 inch pieces in large bowl. Add pecans and toss well. Transfer to a buttered 9 x 13 baking dish and set aside.
In a large mixing bowl, beat the eggs and brown sugar for about 4 minutes on medium. Add the vanilla extract and mix for 1 minute.
Add the corn syrup, half and half, milk, melted butter and salt and mix on low until combined. Pour mixture over bread, pressing down to coat and let stand for 1 hour.
Place baking dish in a larger roasting pan, filled with 2 inches of water and bake in a pre-heated 350 degree oven for 45 to 50 minutes, or until a knife comes out clean.
Bourbon Whipped Cream
1 pint heavy whipping cream
1/2 tsp. vanilla extract
1 tbs. bourbon
Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form, (about 4 minutes)
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Festival Preview
It's time once again for my favorite festival, Festival Acadiens et Creoles. This year's festival will host 5 music stages and dozens of booths at the Bayou Food Festival, packed with tons of sinfully delicious Cajun and Creole delights. Guaranteed to be a total blast!
For a complete schedule, click here. Let the good times roll, cher!
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