Cafe sbisa bread pudding with bourbon sauce
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Cafe sbisa bread pudding with bourbon sauce
  Bread    Pudding    Bourbon    Creole    Sauces  
Last updated 6/12/2012 12:42:27 AM. Recipe ID 1446. Report a problem with this recipe.
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      Title: Cafe sbisa bread pudding with bourbon sauce
 Categories: Desserts, Creole
      Yield: 8 Servings
 
      2 c  Cream, heavy
  1 1/4 c  Sugar
      2 lg Egg
      2 tb Vanilla extract
      1 tb Cinnamon, ground
      8 oz Cling peaches, sliced
           -in heavy syrup
      1    Banana; mashed
      8 oz French bread, day old;
           -cut into 1 inch cubes
    1/2 c  Lemon peel; cut in 1"
           -by 1/8 inch slices
    1/4 c  Orange liqueur
      3 tb ;Water
      1 tb Lemon juice

MMMMM-----------------------BOURBON SAUCE----------------------------
      2 lg Egg
      1 c  Butter; melted
  3 1/2 c  Sugar, confectioners
      1 tb Bourbon
 
  Heat oven to 350 F. Grease a 10 inch springform pan. In large bowl,
  combine cream, sugar (reserving 2 tablespoons), the eggs, vanilla,
  cinnamon, peaches with their syrup, and the banana. Add bread cubes
  and let sit until bread has absorbed most of the liquid- 5 minutes.
  
  Pour bread mixture into springform pan and bake on rimmed baking
  sheet 45 to 50 minutes or until center springs back when lightly
  pressed with fingertip. Cool in pan on wire rack 15 minutes. Serve
  immediately or refrigerate until ready to serve.
  
  In small skillet, heat lemon peel, liqueur, water, lemon juice, and
  reserved 2 tablespoons sugar to boiling. Cook until mixture thickens-
  about 7 minutes. Strain lemon peel; discard liquid. On small plate,
  spread lemon peel in single layer to cool.
  
  Prepare Bourbon Sauce: In top of double boiler, over simmering water,
  with wire whisk, beat eggs until they just begin to thicken. Slowly
  beat in melted butter until well combined. Remove mixture from heat
  and beat in confectioners' sugar and bourbon until smooth.
  
  Serve immediately or refrigerate until ready to serve. If sauce has
  been refrigerated, slowly reheat until warm.
  
  To serve, scoop some bread pudding into small serving bowls. Spoon
  some warm Bourbon Sauce over bread pudding and top all with some
  lemon peel.
  
  One of New Orleans' oldest food establishments, Cafe Sbisa was
  founded by the Sbisa family in 1899, in what was then the thriving
  port and financial district of the old French city. In 1977, the
  business was purchased by two local restauranteurs who completely
  restored the historic building and reopened the cafe two years later.
  The menu still reflects many of the great traditions of "la cuisine
  Creole", but has been expanded to include the finest products from
  across the United States.
  




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Recipe ID 1446 (Apr 03, 2005)

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