Tuesday, February 8, 2011
TWD: Bourbon Bread Pudding
Okay fine, I just made plain bread pudding without the bourbon. Even though I'm not a bourbon fan, I was going to try it in the bread pudding because Dorie definitely knows what she's doing. Todd and I had a small Super Bowl party (go Packers!!), so I had him pick up a bunch of stuff at the much cheaper suburban grocery store. His list included a very small bottle of bourbon. I was picturing a cute little bottle of Maker's Mark.
I should have been more specific because he brought home a flask-sized bottle of Jim Beam. You know, the stuff that conceals nicely into a brown paper bag and is consumed under a bridge. Obviously, I'm not a bourbon connoisseur, but I think I know enough to realize that Jim Beam is nasty....right??
Needless to say, I left out the bourbon. Also, I had two friends in town over the weekend and was a little under the weather. Similar to last week, I didn't put 100% into making this. I didn't use measuring spoons and sort of eyeballed the amounts of liquids. I did, however, use Challah (holla!) so that made up for any deficiencies.
We had so many appetizers, dips and Italian sandwiches that the bread pudding wasn't devoured. But it was pretty tasty -- and pretty pretty! Check out Sharon's blog, Simply Southern, for the full recipe... including the bourbon!