I got this recipe from the New Orleans School of Cooking
- Carbohydrate 85.297164698157 g
- Cholesterol 533.997 mg
- Fat 89.7759151432626 g
- Fiber 1.3207952362458 g
- Protein 10.5272141199136 g
- Saturated Fat 52.4184913649938 g
- Serving Size 1 1 Serving (262g)
- Sodium 710.684232863632 mg
- Sugar 83.9763694619112 g
- Trans Fat 6.46521873650434 g
- Calories 1175 calories
Step-by-step
- Combine all incredients.
- Mixture should be very moist but not soupy.
- Pour into a buttered 9x13 pan - or larger.
- Place into non preheated oven.
- Bake at 350? for 1 hour, 15 minutes - until brown.
- Serve warm with sauce.
- Cream butter and sugar over medium heat until all butter is absorbed.
- Remove from heat and blend in egg yolk.
- Pour in bourbon gradually add to your taste, stirring constantly.
- Sauce will thicken as it cools.
- Serve warm over pudding.
The ingredient measurements reveal nothing about the crucial role of staleness in transforming a French loaf into a stable custard vessel. Culinary history shows that baked puddings originated as thrifty methods to salvage dry scraps before mold set in, relying on dense starches to absorb large quantities of liquid without dissolving into mush. Stale French bread works because the dried crumb lacks moisture, allowing the milk, eggs, sugar, and butter mixture to penetrate every pocket evenly during the resting phase. Placing the buttered 9x13 pan into a cold oven rather than a preheated one ensures the interior warms gradually, preventing the eggs from curdling before the starches can set. Toasting the pecans beforehand releases essential oils that cut through the richness of the dairy. When preparing the accompanying whiskey sauce, cook the butter and sugar over medium heat until thoroughly absorbed, then temper the heat carefully before adding the alcohol to prevent separation. Serve slices warm alongside unsweetened whipped cream or cold heavy cream to balance the concentrated sweetness of the powdered sugar glaze.
