Holiday Pudding
By Chef George Duran
Serves 8
raw material:
· Wan bread 5 c.
· 4th c. Nog holiday, separation
· 2 teaspoons ground cinnamon
· 1 teaspoon salt
· Cornstarch ⅓ cup
· 2 teaspoons of vanilla extract
· 1 cup pecans, halved
· ¼ cup brown sugar
· 1 C. coarsely chopped pecans
· ¼ cup butter, melted
· Berries for serving
direction:
1. Preheat oven to 350F and grease a 9×9 baking dish with non-stick spray.
2. Place the torn bread in a baking dish and in a large skillet, combine 2 cups Holiday Nog, cinnamon, and salt and bring to a simmer.
3. While simmering, mix Holiday Nog with 2 cups cornstarch in a medium bowl until well combined. When the warm Holiday Nog begins to simmer, slowly drop in the cooled Holiday Nog and allow to simmer again until condensed Stir in the vanilla extract and remove from the heat.
4. Place one cup of the mixture and pour the remaining mixture over the bread in the baking dish. Mix carefully to combine.
5. Top with chopped pecans and dot with butter.
6. Bake for 45 minutes, uncovered, until bubbly and golden brown on top.
7. Heat the reserved cup and drizzle over it. at the top of each piece Serve with berries, if desired.
