Subj : Re: Cookware was: Pick Y
To   : Dave Drum
From : Dale Shipp
Date : Sat Mar 04 2023 01:11:00

 -=> On 03-03-23  07:04,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Cookware was: Pick Your <=-

 DD> This recipe calls for orange liqueur and tequila. TBH I don't see why.
 DD> If I ever make it I'll likely sub orange juice concentrate for the 
 DD> flavour and blow off the tequila altogether.

 DD> 1 oz Orange liqueur (Curacao)
 DD> 1 oz Tequila
 
Not very much given the size of the recipe.  Any alcohol would (or
should) cook out and leave only the flavor of the two.  The flavor of an
orange liqueur and orange juice are fairly different.  If you did that
substitute, you would get a different flavor profile.  It would still be
good, but it would not be the same.  So, if that is what you want to do
then go for it but don't denigrate the author's choices.

The recipe below uses a peach liqueur (or snapps) and has a very good
flavor and not alcohol taste when done.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BREAD PUDDING for 2
 Categories: Dessert, D/g, Cajun, Bread
      Yield: 2 Servings
 
MMMMM-----------------------BREAD PUDDING----------------------------

MMMMM---------------------------BREAD--------------------------------
  2 1/2 oz Stale French bread,
           -Torn into bite size pieces
           - or 2 cups any type bread

MMMMM---------------------------LIQUID--------------------------------
    3/4 c  Milk (see note)
    1/2 c  Sugar
    1/8 c  Butter, melted
      1    Eggs
    1/2 tb Vanilla

MMMMM-------------------------ADDITIONS------------------------------
    1/4 c  Raisins
    1/4 c  Coconut (optional)omitted
    1/4 c  Chopped pecans
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/2 ea 1 lb cans sliced peaches
           -(drained)
           USE FRESH OR FROZEN PEACHES

MMMMM-----------------------WHISKEY SAUCE----------------------------
    1/4 c  Butter (1/2 stick, 1/8 lb)
    3/4 c  Powdered sugar
      1    Egg yolks
    1/8 c  Bourbon-peach brandy or
           -peach snapps* best choice
           (used peach brandy)
 
  NOTE:  Amount of liquid depends on how dry the bread is. Experiment
  until mixture is very moist but not soupy.
  
  For the Bread Pudding:
  
  Oven Method:
  
  Combine liquid ingredients until well blended.  Combine with
  remainder of pudding ingredients; mixture should be very moist but
  not soupy. Pour into buttered pyrex bowl large enough for volume.
  
  Place into non-preheated oven. Bake at 350 for approximately 1 hour
  or until top is golden brown and knife inserted in middle comes out
  clean . Serve warm with sauce.
  
  For the Whiskey Sauce: Cream butter and sugar over medium heat until
  all butter is absorbed. Remove from heat and blend in(TEMPER) egg
  yolks. Pour in bourbon gradually to your own taste, stirring
  constantly. Sauce will thicken as it cools.  Serve warm over warm
  bread pudding.
  
  NOTE: For a variety of sauces, just substitute your favorite fruit
  juice or liqueur to complement your bread pudding.
  
  Source: New Orleans School of Cooking and Louisiana General Store.
  
  Entered by Dale & Gail Shipp, Columbia Md. Personal note:  Went to a
  cooking class here and they prepared this recipe except that they
  added drained canned peaches to the bread and used a peach liqueur
  instead of whiskey for the sauce.  It was superb.
  
  Pudding for two tested 1/12 - worked well.
 
MMMMM


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