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Southern Pecan Maple Bread Pudding
Roasted Pecan Bourbon Sauce
Orange Scented Chantilly Cream

Yields: 8-10 servings
Prep Time: 45 minutes
Cook Time: 30-45 minutes
Total Time: Approximately 2 hours

Bread Pudding
1/2 loaf white bread
1 pint heavy cream
1 cup pecan-flavored coffee creamer (if unable to find a suitable creamer, use Torani Caramel syrup and reduce the amount to ½ cup).
3 eggs
1 cup white granulated sugar
2 Tbsp. ground cinnamon
3 Tbsp. Maple Syrup

Tear bread into one inch pieces and toast in a 375 degree oven for 20 minutes. While bread is toasting, combine all other ingredients in a mixing bowl. Mix until the sugar is dissolved completely. Once the bread is toasted, combine with the custard and toss and let sit until all the liquid is absorbed into the bread. Grease 14 (4 oz.) muffin tins with a non-stick cooking spray and place in a 350 degree oven in a water bath. Bake for 30-45 minutes until the bread is golden brown and slightly firm to the touch. Hold warm until ready to serve.

Roasted Pecan Bourbon Sauce
2 qt. bourbon
1 cup white granulated sugar
½ cup pomegranate juice
¼ cup grape jelly
1 cup butter roasted pecans
1Tbsp. brown sugar
¼ cup melted butter
¼ cup peach schnapps

Bring bourbon to a boil. Whisk in sugar and grape jelly until both ingredients are dissolved. Add pomegranate juice and peach schnapps. Turn sauce down to a simmer and reduce by half or until sauce is thick enough to coat the back of a spoon. For the pecans, toss them in melted butter and 1 Tablespoon of brown sugar. Roast at 350 degrees for ten minutes. Stir in roasted pecans to the sauce. Hold warm until ready to serve.

Orange Scented Chantilly Cream
1 pint heavy whipping cream
2 Tbsp. Triple Sec
1 cup powdered sugar

Combine cream and triple sec in mixing bowl. Whip on high speed until soft peaks form. Add powdered sugar and continue whipping until medium peaks form. Keep chilled until ready to serve.

Note: Fresh peaches and melted chocolate compliment the bread pudding, if desired.
Note: Some of the roasted pecans may be put into the bread pudding itself for texture and more pecan flavor, if desired.

Christopher Scott Rumley
Associate's Degree in Occupational Studies, Culinary Institute of America
Bachelor's Degree in Professional Studies, Culinary Institute of America
Hyde Park, New York
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