Kentucky Bread Pudding Food

KENTUCKY BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Place whole biscuits or crumbled bread (can crumble biscuits, too) in greased or sprayed baking dish. Pour hot water over biscuits or bread and let soak about 10 minutes. Mix remaining ingredients together and pour over bread. Sprinkle nuts of your choice and raisins on top. Bake at 350 degrees for 30 to 40 minutes until brown. Makes about 8 servings.

BOURBON BREAD PUDDING

Steps:

• Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
• Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
• Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
• Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

KEENELAND BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Whisk sugar into milk until dissolved. Add eggs and vanilla to taste and stir. Place bread in mixture and let soak several hours or overnight.
• Pour into a pyrex dish or stainless pan. Sprinkle with raisins and cinnamon and push them into mixture.
• Bake at 250 degrees for an hour to an hour and a half.
• To make sauce: Melt butter and add powdered sugar. Whip bourbon into mixture to create a sauce onsistency. Ladle sauce over hot bread pudding and serve.

MY KENTUCKY DERBY DESSERT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, bourbon whiskey, and vanilla extract into the eggs until just incorporated.
• Beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter.
• Gently stir pecans and chocolate chips into the filling.
• Fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
• Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes.
• Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.

KFC BREAD PUDDING

Steps:

• Break the biscuits down into crumbs, you can leave a few chunks in there, but nothing bigger than about the size of a quarter.
• Add the brown sugar and cinnamon and mix.
• Combine the eggs, vanilla and milk in another bowl. Add to dry ingredients and stir until completely mixed. This will make a thick batter, but if don't want your bread pudding to be as dense as the stuff at KFC, add a little more milk.
• Press the batter into a greased 8x8 pan and bake at 350°F for 15-18 minutes.
• Let cool slightly.
• For icing, heat the butter and milk together until the butter is melted. Add enough powdered sugar until you have a thin consistency to drizzle over the bread pudding.

KENTUCKY SPOON BREAD

Steps:

• In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.