I love bread pudding with bourbon sauce! This recipe looks delicious. I’m from Kentucky, bourbon country. Everything is better with a little bourbon! Thanks Kevin.
Hi Kevin! This truly looks like a winning recipe! I will definitely try it around the holidays! We have a local restaurant that was once a beautiful train depot and their signature dessert is bourbon bread pudding! It is absolutely delicious and know I can try to make my own. Thank you for sharing, you really have the best recipes!
I think my first ever taste of a cocktail as a kid was a Strawberry Daiquiri which my mom would always order when we went somewhere “fancy” - served in a super tall curvy glass, I was instantly hooked.
Hi, Kevin and Ralph! If eating bread were an Olympic event, I'd win gold for the USA! When I had to give up bread and other carbohydrates, bless their little hearts, as I lost the ability to process carbs, I was very sad. Bread Pudding was a favorite dessert. That recipe looks spot on to me!! Thanks for making it and tasting it for me. Have a lovely day, both of you!!
Weve got a baby blue 1956 Westinghouse wall oven that looks and works like new except for the bad timer ( wont shut off) and the oven on indicator bulb. Bulb is 10w 115v with the double contacts on the bottom of the base like an automotive bulb. Its got the embossed chrome trim and face cover too. Everybody thinks its cool to see still working.
You know that panettone kind of has a look of stollen, which I have never been a fan of. However, I suppose if you custard it up and add a hard sauce, it wouldn't be half bad. I was also thinking you could dry out some of that cinnamon raisin bread too. I do think what ever you do, it would be best if you topped it with some nice homemade ice cream.
Hi Scooter! Yes, the panettone is sort of an Italian version of the stollen, with the fruits and citrus peel. It's a flavor that we like, but your idea for using cinnamon raisin bread is a great one! Served warm with ice cream would be terrific!
We make a Blueberry French Toast Bake that we love. The cubed ciabatta bread sits in the 13x9 pan overnight in the fridge soaking in the custard (milk, eggs, vanilla, brown sugar , pinch of salt ). We layer blueberries in the middle and on top . Bake it the next morning for almost an hour. Deeeelicious .
Yummo 😊! Funny story: A lifetime ago (56 years) my boyfriend's Italian mother had a bowl sitting on the pantry counter filled with what I thought was leftover garbage; I was just about to toss it. It was her famous bread pudding. She would use stale cookies, bread, cake, donuts, and add cocoa, she let it sit on the counter to soak up the custard. It was delicious! We ate it cold with milk over it. P.S., if you remember my comment on your banana daiquiris, she's the same person lol. Love you guys! 😂❤😊
Hi Sharon! LOL! What a great story - thanks for sharing it! Thank goodness you didn't throw it out! I like how she used all kinds of odds and ends for her mixture - I'll bet it was good. Thanks!
Kevin, you’re like the uncle I never had… or I guess the older brother (I keep forgetting I’m not a kid anymore!). Lucky MaryAnn! Oh, that sauce! Bechemel… bechemel mucho!!
Hi Jonathan - I mention in the recipe (below the description) that if you want a thicker sauce you can make a slurry with cornstarch and water and add it at the end. I like cornstarch to thicken things, but arrowroot would work, too. Thanks!
I was planning to make bread pudding for my parents. I have a small panettone, some Hawaiian rolls, and some fruit bread to use up. Maybe I will get two puddings out of that!
I cannot wait to try this recipe! Love your channel Kevin! Feel like I know you guys! So far, have made your German Chocolate Cake recipe, Hudson's Maurice Salad, Chicken Paprikash, Swiss Steak, Banana Cake and now wanna make this one. All fabulous! 😂🎉 Do you still own the little red and white cottage? Those are my favorite videos as I felt like I was invited over to your place for dinner, coffee and dessert. My family use to own a little cottage up on Platt Lake in Honor, MI. Your cottage reminds me of it. My mom and I also use to shop @ Hudson's downtown and the wonderful smells of hot Canadian Cheese Soup and baked bread use to hang in the air while we shopped! I miss my mom everyday, but somehow your channel brings me closer to her thru food and baking.🍲 Like me, you and Ralph, she loved anything food! Bless you guys! 💙
Hi Andrea! Thank you so much for trying so many of my recipes!! I miss my mom, too, and doing these recipes and my vintage appliances always seem to connect me back with her. I think it's one of the reasons I collect the things I do. I have been to Honor! I have friends in Empire and I have driven through Honor - nice little town. I sold the cottage a few years ago because I wanted a year-round home in the area instead, but we always had fun there. I think of Hudson's often and miss the restaurant - so much fun eating at a department store! Thanks so much!
Looks Great! I make a Holiday Bread Pudding with a Carmel with pecans and dried cherries in the bottom, so you scoop from bottom, then flip it and Carmelized pecans and cherries are on top. The bread pudding is made with toasted croissants left out overnight, and the custard has more pecans and cherries and pumpkin pie filling. Live to pop it in the oven as people start eating..... and they can smell it baking. Love your bourbon sauce too.
Hi bskipmcc! What a great idea with the pecans and cherries on the bottom, and then you have a kind of upside down bread pudding! I'll bet it's delicious! Thanks!
Hi Jane! The baking dish is glazed terracotta and it's not vintage - I bought it about 15 years ago. I like to use it for dishes like bread pudding or dressing. Thanks!
Interesting recipe... I love bread pudding!! I have never heated the milk mixture before adding the eggs, I usually just wisk all the custard ingredients together cold, or at least at room temperature. I was also a little surprised that you didn't let the bread soak in the custard mixture longer? Don't you usually let the bread sit for a half hour or more in the custard so the bread can get fully saturated? I thought that the finished product looked a little crunchy on top... but maybe that was intentional? That's the beauty of recipes, you can always modify them to suit your tastes. Didn't mean to sound snarky or anything, I'm sure that this was more than delicious!! I had to go back and re-watch your Rum Chata bread pudding recipe from back in the cottage days... that version is amazing!! Take care!
Hi Greg!! Glad you're a bread pudding fan! It's one of Ralph's favorite things! Heating the milk insures the sugar and butter dissolve. I've also done it with everything cold. This bread was hanging around since Christmas so it was already on the dry side - it's soaked up the custard during the baking process. I like some browning on the top of my bread pudding - I think it looks nice and adds a bit of firmness to the bites from the top, but you can always cover the top with foil the last 20 minutes or so to prevent any browning. That Rum Chata version is one we still love! Hope you're having a great summer and staying cool! We've had a real hot spell here in Michigan! Thanks!!
@@cavalcadeoffoodIt's been very hot here as well... and stormy!! I've noticed Michigan has been having it's fair share of severe weather too! Stay safe!!
@@cavalcadeoffood I'm having a great summer in my "new" home in...wait for it...Arkansas! Thanks for such great recipes. Hope your summer is off the charts terrific!
It's always a thrill watching you and especially the cookbook shows. I collect cookbooks as well and I love to cook and bake, at 74 year old it brings back so many memories of me cooking with my Mom and learning a lot of her Polish dishes. We were from Detroit on the east side, and if my Mom was still here she would be 110. She lived to be 94 and I still miss her so. I miss Hamtramack, the polish restaurants, the K of C picnics at Green Glen with the Polish bands, so many things I wish I could enjoy again, but at least I have my memories and you and your shows bring them back to me. Thank you! Felt bad when I heard Sunnyside Bakery closed it's doors for good. Best bakery, especially their Polish Rye Bread!!!
Hi Sunshine! I'm so glad you enjoy the videos - especially the cookbook series. I have a lot of fun doing these. I can relate to your memories. My Polish family is from the westside of Detroit - lots of church festivals with great food and music! The neighborhood had quite a few great bakeries and I miss that good rye bread! Thanks so much!
Pretty cool! I notice you like to lean on the machine a lot while your taking. Like your arm is tired, so you need to rest it on the machine. ( just noticed).
Hi Kevin & Ralph! When I was 21 (now 77) my boyfriend's mother introduced me to frozen banana daiquiris on New Year's Eve 1968. Haven't had one since, but have had frozen strawberry daiquiris. Thanks for sharing. ❤😊
Fun Fact: the vocal group that sang with Fred Waring and the orchestra was “The Blenders.” My friend’s dad sang with them through the 60s. Another friend loves banana daiquiri so much that when she goes to a bar she brings her own banana so the bartender can make one for her.
Hi Kevin! This was just what the doctor ordered, I just picked up 2 eggplants at the nearby farm and was looking for a baba ghanoush recipe! This looks so delicious and easy, I will definitely try it, thank you for sharing!
Hi Kevin and Ralph! Your Vegas story had me in stitches! Probably because I have a similar story 😉. I love retro cocktails and think this’ll be one I make for Friday nights with friends! Thanks guys😊
