2 minute read
Alverno’s Featured Recipe
Whiskey Bread Pudding
Bread pudding was created in the 11th century as a means of necessity, but has since been transformed over hundreds of years to be a beloved treat that signifies comfort and warmth. Initially created in England, this was a means to utilize stale bread so as to not be wasteful at a time when food was scarce. It initially used ingredients that were readily available such as water and spices to reinvigorate crusty old bread to give it new life for consumption. Over the years, cream and eggs have become the staple ingredients giving it more of a custard like texture. In addition, home cooks all over the World have taken creative liberty such as incorporating ingredients such as walnuts, raisins, bananas, and as you will notice in this featured recipe, even whiskey to bring new life to this staple dish. Now served as a delicious dessert that can be topped with ice cream or sauce, it can also be served as a decadent dish at your next Sunday Brunch and topped with fresh strawberries. Enjoy!
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Do you have a favorite recipe you would like to share with fellow Alverno Alum? Please send your submissions to Genevieve Ostrander at gostrander@alvernoheights.org to be considered for our next issue of our Alumnae Magazine.
Recipe submitted by Genevieve Ostrander, Director of Alumnae Relations and Advancement.
Whiskey Bread Pudding
3 large eggs 1 cup granulated sugar 1 cup firmly packed brown sugar ½ cup whipping cream ¼ cup whiskey 1 tablespoon banana extract 4 cups milk ¼ cup butter 1 (16 oz) stale French bread loaf (cut into 1-inch cubes) Stir together the first 6 ingredients in a large bowl. Heat milk and butter in a large saucepan over medium-high heat until melted, stirring constantly. (NO NOT BOIL) Stir about one-fourth of hot milk mixture gradually into egg mixture; add to remaining hot milk mixture, stirring constantly. Place bread cubes in a lightly greased 13 x 9-inch baking dish. Pour egg mixture evenly over bread. Press bread to absorb the mixture.
Bake at 325 degrees for 45 to 55 minutes. Remove from oven, and let stand for 30 minutes before serving
Bread Pudding Sauce
½ cup butter ½ cup firmly packed brown sugar ¼ cup whiskey ½ teaspoon banana extract 2 bananas, sliced Combine sauce ingredients in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
