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Nancy’s Bread Pudding

connoisseur MAIN DISH

NANCY’S BREAD PUDDING Hanger Steak Frites

Moroccan Glazed Lamb Neck

Roasted Bone Marrow

Bangs Island Mussels

Red Wine Poached Pear

Ingredients 1 brioche loaf, cubed 3-4 cups milk 6 eggs 3 cups sugar 2 tablespoons vanilla 2 tablespoons cinnamon 1/2 pound butter, sliced Preparation Preheat oven to 325 F. In a casserole dish combine the milk and brioche cubes. This mixture should be very wet; the amount of milk will vary slightly, depending on your brioche. Whisk eggs, sugar and vanilla together, and pour this mixture over the soaked bread. Top everything with the sliced butter and cinnamon. Bake at 325 F for 30 minutes. Remove bread pudding from the oven and stir to incorporate all of the ingredients. Return it to the oven and bake for another 30 minutes. Top with bourbon sauce and enjoy. BOURBON SAUCE Ingredients 1 cup heavy cream 2 cups sugar 1/4 pound butter 1/4 cup bourbon zest of half a lemon

Big Board

Poached Farm Egg Salad

Preparation In a saucepan, combine heavy cream, sugar and butter, and bring to a boil. Once boiling, remove from heat and add the bourbon and lemon zest.

JULY/AUGUST • 2014

45


PRIME Living's 2014 "Food & Wine" Issue