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Hooker’s House Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon Crème Anglaise

FoodSpirits
04.03.2012

Hookers Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon CrËme Anglaise

A few months ago Sonoma based limoncello producers Hellocello released their a Sonoma-style bourbon. Hooker’s House Bourbon is aged in pinot noir barrels and packs a delicious wallop. Sonoma-based Chef Rob Larman of the private barbecue catering company Cochon Volant has taken Hooker’s House Bourbon and made it into one decadent pan of bread pudding. Rob’s recipe is chock full of sweet dried cherries, fragrant cinnamon and candied pecans. Give it a try and see why Cochon Volant is a wine country favorite.

For more information on Chef Rob Larman go to: http://www.cochonvolantbbq.com/

For more info about Hooker’s House Bourbon check out: http://www.prohibition-spirits.com/

Hooker’s House Bourbon Brioche Bread Pudding with Sundried Cherries and Candied Pecans with Bourbon Crème Anglaise

For the Bread Pudding:
1 c. bourbon (Hookers House)
3 c. whole milk
3 c. heavy cream
1 ½ c. sugar
8 whole eggs
4 egg yolks
1 tsp. vanilla
1 tsp. cinnamon
1 c. sundried cherries
½ c. candied pecans, chopped
4 c. stale Brioche, cut into small cubes
1 TBS. butter

In a large bowl whisk together: milk, cream, eggs and yolks, sugar, vanilla and cinnamon and bourbon. Stir in bread cubes, cherries and pecans and let soak for 1 hour. Preheat oven to 325F; use convection if you have it. Butter a large loaf pan and fill with mixture bake for 1 hour or until just done (stick a knife or skewer in the pudding to see if it comes out dry). Top with the Bourbon Crème Anglais.

Bourbon Crème Anglaise Quick Cheat Method
Melt a pint of really good (Haagen-Dazs) vanilla ice cream and mix in 4 oz. of bourbon.

For more from Mutineer Food Editor Erin Jimcosky, follow her on Twitter at @HungryMutineer.



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