By Guest Cooking Columnist Charles Fortson, Jr.
Old fashioned bread pudding is a popular Southern dessert the recipes of which have been handed down by many cooks.
Well-known Wesson cook Clancy Hewitt, who worked with me and in more than a few area eateries, helped me develop this bread pudding adapted from recipes several cooks have passed on over the years.
Bread pudding is not only a favorite for tasting so good, but it keeps well as a leftover because it reheats and freezes well.
Ingredients: 12 eggs. Rum extract. 2 cups of pecan pieces. 2 cups of sugar. 3 hot dog bun eight-packs. 2 cups of white chocolate. 1 quart of heavy whipping cream. 2 teaspoons of cinnamon.
Directions:
1. Preheat your oven to 375 degrees. (Hold on to your lug nuts because something good is fixing to happen!)
2. In large bowl, add broken eggs, sugar, 1 cup of chocolate, ½ quart of whipping creaming, 2 caps of rum extract (drink a shot if you like) and 1 cup of pecan pieces.
3. Stir this mixture vigorously.
4. Tear the hot dog buns into small pieces and add to the mixture.
5. Pour the mixture into a large cooking pan (i.e., 13 x 19-inches).
6. Sprinkle cinnamon lightly over top of mixture, and then spread another cup of pecans over it.
7. Bake at 375 degrees in your pre-heated oven for 45 minutes.
While your pudding is cooking, prepare the topping sauce:
1. In a sauce pan, mix 1 cup of chocolate, 2 caps of rum extract (again, drink another shot if you like) and ½ quart of heavy whipping cream.
2. Place over low to medium heat on your stove burner.
3. Stir constantly until chocolate has melted.
4. Pour sauce over pudding when cooked. For extra sweetness, add powdered sugar if you desire. Slice pudding according to your taste. Serves 24 for a party.
EDITOR’S NOTE: Charles Fortson, Jr., is proprietor-chef at Uncle Ray’s across from Lake Lincoln State Park. He makes lunches and dinners to take out or for table service, while also operating a convenience store and bait shop at his Sunset Road location. Follow his cooking tips on Uncle Ray’s Facebook page or call 601-643-0174 to check on his daily specials.