Doug Riddle's comment: David Tiner is an old friend.
Chef David Tiner makes the very best Bread Pudding I have
ever eaten. I will go to wherever he is cooking in order to
have some when the need strikes me. He sent me this recipe,
and it comes very, very close, but it is not the one he serves at
his restaurants. It may be a difference in technique, but I
suspect he is holding out on me. Me, his old Army buddy.
Me, his old room mate. Me, his old Platoon Sergeant.
Yes, even me. David's Bread Pudding is worth
traveling across country for. Currently, David Tiner is the
head chef at Sno's Seafood in Gonzales, Louisiana. Great
food, and a great part of the world. I hurt myself every time I
go there. Bring your check book. When you go, insist
on the praline sauce, and tell David that Doug Riddle said to insist
on it. It is fantastic, and he knows it.
Ingredients:
For the Pudding
1 Loaf french bread (the fresher the better)
3 eggs
2 1/2 cups sugar
12 ounces evaporated milk
4 ounces heavy cream
1 tablespoon vanilla
1/4 cup melted butter
cinnamon and nutmeg
For the Sauce
1/2 cup Butter
1/2 cup pecans, chopped
1 pint heavy cream
1 cup brown sugar
Equipment:
2 Large bowls
9x13 inch baking dish
cutting board
knife
Cooking time:
With preperation, about an hour, hour and a half.
Instructions:
For the pudding:
Cut the bread into 1 inch cubes, place in a large bowl and set
aside. In
another bowl combine the rest of the ingredients except the
cinnamon and
nutmeg.
Mix well until the sugar has disolved. Pour this mixture over the
bread and
lightly toss to coat each cube. Let rest for 5 minutes.
Put the bread mixture in a greased 9x13 baking dish and sprinkle
lightly
witht the cinnamon and even lighter with the nutmeg.
Bake @ 350° F for 20 minutes or until fluffy and light like a
balloon.
For the sauce:
In a sauce pot melt the butter and lightly saute the pecans, be
careful
pecans burn quickly.
Add the heavy cream and sugar, stir to disolve. Bring to a nice
boil and
reduce to a simmer and allow to cook until thick. I usually add a
little
bit of Praline Liqueur before I add the cream but becareful it is
very
flameable.
courtesy of www.dougriddle.com
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