Sunday, August 17, 2014

Pioneer Bread Pudding with Hard Sauce

Years ago, we visited the York House Inn between Mountain City and Dillard Georgia. We were staying at Black Rock Mountain State park in one of the awesome cabins on the very top of the mountain. The York House Inn is a beautiful bed and breakfast and the oldest in Georgia. It began welcoming overnight guests in 1896. While we were there, one summer afternoon, we were served Bread Pudding with Hard Sauce on the front porch. I don't know why the innkeepers were so cordial and offered us dessert. Maybe, it was left over from lunch, or maybe it was just pure southern hospitality. They were also kind enough to share the recipe with our group. I have been making their Pioneer Bread Pudding for over 40 years and it is a never fail recipe.
The York House Inn is still as lovely as ever, located in the foothills of the Appalachian Mountains. Most rooms range between $110 and $130 per night. As you can probably tell, I am longing for a mountain getaway. 

For a great family dessert, make this delicious bread pudding. The pudding is not the hard baked kind that is cut in squares, but more of a French Toast like dessert. It is not too sweet, but the hard sauce is very sweet and a great addition.

Pioneer Bread Pudding with Hard Sauce

2 cups day old bread, cubed
2 cups whole milk
3 tablespoons butter
1/3 cup sugar
2 eggs, beaten
dash salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 to one cup raisins

 Hard Sauce
 4 tablespoons softened butter
1 cup confectioners sugar
1 Tablespoon boiling water
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease 2 quart casserole dish with butter. Place bread cubes in casserole dish.
Scald milk, butter and sugar (I do this is the microwave). Remove the scalded milk mixture just before it comes to a boil. 
Beat the two eggs and add the salt, vanilla, and cinnamon. Pour the warm milk mixture into the beater eggs. 
Pour over the bread cubes. Sprinkle with the raisins. 
Place casserole in large roaster and fill with water to the top of the pudding mixture.
It's dark and yellow in my oven - tee hee!
Bake at 350 degrees 40 to 50 minutes or until knife slipped into the center of the pudding comes our clean.
Make the Hard Sauce while the pudding is baking.

Beat the softened butter and confectioners sugar until it is creamy and fluffy. Beat in the boiling water and vanilla. 
Cool about 20 minutes before serving. Spoon pudding onto desserts plate and add the hard sauce on the side. Grate fresh nutmeg over all.

1 comment: