Monday, January 2, 2012

Bread Pudding

As in my previous post for my pulled pork, this was the final course in my menu for New Years Day. Since I have never made or even tasted bread pudding (the hubs asked me to make it) I had to find a recipe. I decided on Paula Deen's recipe on the food network, yet I made a few changes to it just to make it my own. It is also my understanding, you can actually switch it up and instead of using Italian bread, use cinnamon bread etc. So, this recipe, is a truly flexible in the ingredients, to a point. 

2 cups granulated sugar
5 large beaten eggs
2 cups heavy whipping cream
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
2 tbsp cinnamon (1 tbsp reserved)

1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Preheat the oven to 350 degrees. Grease a 13 by 9 by 2-inch pan. Mix together granulated sugar, eggs, and cream in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes. 

In another bowl, mix and crumble together brown sugar, butter, and pecans. 

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. 

Remove from oven. In a sauce pan, mix the granulated sugar, butter, egg, and vanilla and stir over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. We served it with a scoop of vanilla ice cream! I have to say, this was quite yummy!

Pulled Pork

Hubs and I made such a yummy Southern meal yesterday for New Years Day. I am originally from Florida, and although most won't consider that Southern, more of a melting pot of people from the North/South...I still consider myself a southerner! I have been just craving good southern food lately, and since one NY Day tradition is to serve Black Eyed Peas, I thought this would be a perfect opportunity to appease my craving. My menu was pulled pork, greens w/ham hocks, homemade corn bread and black eyed peas. For dessert I made a bread pudding which I will be posting in a few.

The pulled pork was a very simple recipe, using my  Crock-pot, which I ultimately ended up breaking and will have to get a new one...hmph...As I was pulling my pork out, the lid slipped from my hand and actually broke the ceramic pot. But I is my recipe and it was simple and very tasty!

1 Pork Shoulder Butt, about 4 - 5 lbs (some use pork loin, but when you compare the price per pound, plus the fact that the Butt was on sale, I decided to go with this one!)
1/2 onion, sliced
1 12 oz bottle of root beer and a 1/2 of another bottle
Your favorite barbecue sauce (I used Budweiser's tangy barbecue sauce).

In a large cast iron skillet sear the pork on all sides.

Put the roast into your  Crock-pot  and poke holes in the top. Add the onions. Pour the root beer over the roast and set the Crock-pot  for about 8 hours. The pork will create its own juice, plus the root beer. We actually removed the pork from the pot, strained the juice and will be using the stock to make bean soup (but that is for another recipe). On a plate, begin shredding the pork. Add the shredded pork back into the crock-pot and pour  your barbecue sauce over it. MM MM good!