My mother is hands down the funniest person that I know.. she has what I like to call “no filter”.
You know the little filter that sits between your brain and your mouth, it sifts through the ridiculous, uncalled for and in my case..explicit thoughts and makes them more PG rated before they actually come out of your piehole.
It’s entertaining and she never holds back on putting me in my place or telling me what she thinks.
Like our phone conversation last week.
Mom– “Why do you only show what the end result is to these recipes? I mean, can I see the water boiling”
Me- “umm because I like showing how it turns out and making the picture look good”
Mom- ” who cares if the picture looks good if the food isn’t good. I’d rather see lots of ugly pictures of good food, then 3 really pretty pictures of bad food with all that crap in the background”
Me– “Soooo you think the food is bad”
Mom- “See, all these years later and you still don’t listen.. I’m saying, show me how you got to the last picture..let me see an egg breakin or some lemons being juiced.. something… I’ve seen you cook plenty of times and it ain’t always that pretty.. “
Okey Dokey, so I did my best not to be offended and ended the call with a promise to show more pictures.. which… Jesus Christ.. means more work.. and y’all know I’m a bit on the lazy side..
Let’s talk about what you see.. Bread Pudding or Puddin or “Poor Mans” dessert as my Granny often called it. When bread got old and stale it was quickly turned into this somewhat simple treat and presented at just about every sunday dinner table after church.
I see lots of people add some type of Bourbon to this puddin but back in the day they used a “spoonful of shine” to give that kick.. more often known as moonshine or corn liquor because Bourbon was never a “poor man’s” drink…
But that doesn’t mean we can’t put it in a sauce to pour over the pudding..
Let me just say something.. this sauce.. it’s.. it’s just… I can’t even tell you.. just know that I spent the rest of the day trying to think of what else I could put this sauce on or how to turn this into a frosting for cakes..
Oh and it went perfect with my pancakes the next morning.. so I’m thinking whiskey cream stuffed french toast.. and I’m also getting off the subject but if you’ve been reading this blog long enough you know that is something that happens often..
and now so will this sauce..
But first try it with some Molasses Bread Pudding and tell me what you think..
Molasses Bread Pudding w/ Whiskey Cream Sauce
Prep Time- 30mins Cook Time-45mins Yield- serves 4
1 loaf of stale (one day old bread), cut into 1in pieces
2 1/2 cups whole milk
3 large eggs
1 cup granulated sugar
3 tablespoons molasses
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 ground cinnamon
Whiskey Cream Sauce-
Makes about half a cup
1 cup heavy whipping cream
2 tablespoons granulated sugar
2 tablespoons unsalted butter
1 tablespoon bourbon
Preheat oven to 350..
Spray 4 large ramkins or a 13×9 baking dish with cooking spray.. set aside
Place bread pieces in a bowl
In a separate large bowl whisk together milk, eggs, sugar, molasses, salt, and cinnamon until combined.
Pour milk mixture over the bread mixture, stirring until bread is well coated. Pour bread mixture into prepared ramkins or baking dish. Cover and let stand for 30 minutes.
Uncover. Bake for 40-45 minutes ( or about 55 minutes if using baking dish) until golden brown and a toothpick inserted in the center comes out clean.
For the sauce-
In a small saucepan, combine whipping cream, butter and sugar. Cook on medium heat, stirring occasionally until the sauce has thickened. Add Bourbon and cook for about 2 more minutes stirring constantly.
Pour cream sauce over warm bread pudding and serve immediately..
Bread Pudding can last up to 2-3 days if kept refrigerated.