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No. 632Recipe Card Posted on by — Leave a comment

Irish Soda Bread Pudding

Irish Soda Bread Pudding | Bijouxs Little Jewels

This is no blarney, this classic Irish Soda Bread Pudding is filled with currants, caraway seeds and topped with a buttery Irish Whiskey Sauce is one is the best-No.632 in the Membership Collection.

IRISH SODA BREAD

I think this soda bread recipe is the best I have ever had and shared with me by a dear friend. This is his Irish Mom’s recipe, very true to her roots. After baking two loaves of this simple bread I use most of one loaf for this pudding.

IRISH SODA BREAD PUDDING

Enjoy this pudding for a sweet breakfast or dessert. Best warm from the oven and topped with a rich butter-Whiskey sauce. An extremely simple recipe using only Irish Soda bread cubes, butter, half & half, eggs and vanilla.

After whisking together the cream sauce pour it over the bread cubes and bake. When it is puffed and brown remove from the oven and sprinkle with crunchy Demerara sugar.

Irish Soda Bread Pudding | Bijouxs Little Jewels

Serve warm with the Whiskey sauce-this Little Jewel No. 632 from the Membership Collection.

No. 584Recipe Card Posted on by — Leave a comment

NOLA Bread Pudding

NOLA Bread Pudding | Bijouxs Little Jewels

Let’s celebrate Fat Tuesday in real New Orleans style with the big easy New Orleans Bread Pudding. The newest Little Jewel from the Bijouxs Kitchen.

NEW ORLEANS SCHOOL OF COOKING

Starting with my story of this recipe I have to go way back to my young days and daily walks around New Orleans to discover the city. I happened to be there on a movie location, way back-when the world was steady-and you could just cruise around the city on your own.I stumbled on The New Orleans School of Cooking on Conti Street and walked in. I met Joe Cahn who opened the original school in the 80’s. I signed up for a class on New Orleans cuisine which included File’ Gumbo (real deal), Jambalaya, Pralines, and of course Bread Pudding.

‘CRAZY’ JOE

That’s what I fondly called him after my first day of cooking class. I remember him teaching us to make the roux for the gumbo, which you must take to a near-burning-smoking dark chocolate brown color, you must be daring!  This is what gives the gumbo its flavor. I knew I was somewhere special and saved my recipe packet, complete with my notes, which I still have to this day.

NEW ORLEANS BREAD PUDDING

The thing is this is one of the easiest recipes and one of the best from the class. The basic ingredients are all mixed together, then poured into a buttered baking dish. A big easy. After baking a puffed, brown sweet pudding emerges. You of course, must complete the dish with Whiskey Sauce.

NOLA Bread Pudding | Bijouxs Little Jewels

NOLA Bread Pudding | Bijouxs Little Jewel

 

 

ORIGINAL NEW ORLEANS SCHOOL OF COOKING

I searched and found about Joe, who sadly has passed. He was a key chef in the New Orleans food scene. In my search I found this photo of the original cooking school location. Just as I remember walking in to a a young bride visiting the city. Joe loved the great culinary treasures of the region and shared so we could take them home and make them our own. My memory was prompted by all the Super Bowl Images of New Orleans, a beautiful city.

 

BREAD PUDDING

Every year, about the time of Fat Tuesday, I get the urge to bake up a real New Orleans bread pudding, via Joe’s recipe. Nothing could be easier and better than this recipe. The only tweak I have made is soaking the raisins in whisky prior to baking-adding a boozy-punch to the pudding. Of course I top it with the whiskey sauce, repeating the flavor.

NOLA Bread Pudding | Bijouxs Little Jewels

Join me in celebrating Fat Tuesday and the cuisine with New Orleans-Bread Pudding from The Collection.

 

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