Week 25: Regional (something specific to your region)

The glory of living where I do is that I am from the hometown of the Hot Brown, and near Bourbon Country. This is the one of my most successful ventures. I imagine the several quarts of heavy cream and the bourbon made it possible.

Hot Browns – recipe with the deviation of using Wright’s Steakhouse Bacon which made it my favorite thing that I have ever cooked.

Bourbon Bread Pudding recipe (I added a lot more bourbon):

deSha’s Bourbon Bread Pudding

  • 1 cup raisins
  • 1/2 cup brandy
  • 1/4 cup (1/2 stick) unsalted butter
  • 4 cups heavy cream
  • 24 ounces white bread or rolls*
  • 6 eggs
  • 3 1/4 cup sugar
  • 3 Tablespoons vanilla extract


  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup bourbon

* 24 ounces is equivalent to two pans of frozen prepared rolls.

Combine raisins and brandy in small sauce pan. Heat to simmer, cover and set aside. Use a portion of the butter to coat a 2 inch deep baking dish. Melt the remaining butter and set aside to cool. Tear bread into chunks and alternate layers of bread with drizzles of the heavy cream (this is to maintain the shape and texture of the bread – do not mix or stir. Gingerly folding will work). Set aside for 5-10 minutes. Beat eggs and sugar until smooth. Add remaining ingredients to egg mixture (melted butter, raisins, brandy and vanilla). Toss egg mixture with breadvery gently to blend. Pour into pan and bake at 350 until browned and almost set, 45 minutes.Prepare sauce: Melt butter, stir in sugar and eggs and simmer to thicken. Take pan off of burner and add the bourbon and hold in warm place to serve. Do not cook the bourbon or it will lose it’s kick. Mix in after sauce is thickened and taken off of the heat. Serve warm topped with sauce. Can also be served cold.

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