Audio By Carbonatix
These recipes are courtesy of Janis Owens, author of The Cracker Kitchen: A Cookbook in Celebration of Cornbread-Fed, Down-Home Family Stories and Cuisine. These are from her Cracker Kitchen website, where you can read more of her stories, like this one about Cracker polo or this one about the day of the goiter. More about The Cracker Kitchen and Janis Owens here.
Bread Pudding with Whiskey Sauce
2 cups white sugar
1 teaspoon salt
8 eggs
5 ½ cups milk
2 teaspoons vanilla
½ pound French bread, torn into pieces
1 cup toasted pecans
½ cup melted butter
Preheat oven to 350 degrees.
To make custard, blend eggs, salt and sugar with wire whisk. Add vanilla and milk and blend.
Spray non-stick stray on 9 x 13 baking pan. Arrange bread and pecans in pan, and dribble with butter. Pour custard over all.
To make, place the baking dish in larger pan, to create double boiler effect. Put a small amount of water in the bottom of pan. Bake at 350 degrees for 50 minutes, till firm.
Whiskey Sauce
1 cup melted butter
2 cups powdered sugar
2 eggs
2 tablespoons whiskey (or rum, or brandy, or all three)
Melt butter and whip in powdered sugar.
Fold in eggs.
Add whiskey.
Serve warm over bread pudding.
Krispy Kreme Bread Pudding with Rum Sauce
1 dozen Krispy Kreme Doughnuts
1 large can sweetened condensed milk
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs, beaten
1 cup chopped pecans
Preheat oven to 350 degrees.
Spray non-stick spray on 9 x 13 inch pan.
Cube donuts in large bowl.
Mix condensed milk, cinnamon, salt and eggs.
Pour over doughnuts and toss, then let sit for five or ten minutes.
Place in prepared pan and top with rum sauce, then sprinkle with chopped pecans.
Bake for 30 minutes.
Rum Topping
¼ cup rum (or if you’re Baptist, 1 tablespoon rum flavoring)
1/4 butter, melted
2 cups powdered sugar
In a small bowl, beat all ingredients till smooth.
