Recipe of the Month: Chef Kevin Belton’s Eggnog Bread Pudding
In case you missed it, we kicked off our “Recipe of the Month” series in November with this recipe for stuffed acorn squash. Our wish was to celebrate Thanksgiving as well as pay homage to Baton Rouge’s beloved food writer Holly Clegg.
This month we are in full Christmas swing. In keeping with the holiday theme, we want to recognize another local celebrity chef and highlight one of their dishes that just might come in handy if you’re looking for something scrumptious to cook Santa or yourself.
Practically raised in a New Orleans kitchen, Chef Kevin Belton spent his early years mastering the art of Louisiana cuisine. Since then he has spent over 30 years further honing his skills and teaching the subtleties of southern cooking to audiences worldwide. He’s currently working on a new TV show, Kevin Belton’s New Orleans Kitchen, as well as a companion recipe book.
Compared to last month’s recipe — a nice, healthy side dish for the fall — December’s dessert might seem like it belongs on the “naughty” list. However we think it’s the perfect combination of Louisiana cooking and the spirit of Christmas joy, so this month we’re making Eggnog Bread Pudding.
“As a kid, it was always raisin bread pudding. At school, at home or a relatives or friends, it didn’t matter. When I became a chef, I couldn’t wait to see how many different and delicious types of bread pudding I could come up with. This has become one of my family’s and friend’s favorites. I hope it becomes one of your go to desserts.“
Chef Kevin Belton
Eggnog Bread Pudding
1 (10-ounce) loaf French bread
3 cups eggnog
1/2 – 1 cup milk
2 cups sugar
1 teaspoon allspice
1/2 pound butter
1 cup golden raisins
Break up French bread in a large bowl. Add eggnog and let sit for 2 minutes.
Start mixing and add eggs. Stir until well mixed. Stir in sugar and all spice. The mixture at this point should be moist and milk can be added to attain the texture of oatmeal.
Melt butter on a low fire and add raisins to the butter once it has melted. Leave the butter and the raisins on the heat for 2 minutes until the raisins are plump and add the butter and raisins to the bowl.
Bake in a greased baking pan at 350 degrees for 1 hour to 1 hour and 15 minutes until golden brown and has a firm texture.
BREAD pudding sauce
1/4 cup butter
1/2 pound powdered sugar
2 egg yolks
Melt butter and remove from heat. Spread sugar on top of the butter and place yolks on top of the sugar. Whisk together until smooth.
Tried it? Share your pictures with us! Stay tuned for more awesome recipes and let us know what you think of our new blog series.
6 views0 comments