vanilla

Instructions

Bread Pudding

 

  1. Place the raisins in a shallow dish, add the rum and cover with plastic wrap. Let marinate 3 to 4 hours or overnight.

  2. Preheat oven to 350° F .

  3. Butter the sides and bottom of a 9 x 13 baking pan thoroughly.

  4. Cut the French bread into 3/4” thick slices or cubes and place in the pan.

    Breads vary in denseness so use enough bread to fill the pan to the top as it will settle when the

    milk mixture is added.

  5. In a large bowl, add the eggs, sugar, cinnamon and vanilla and mix well using a wire whisk.

  6. Add the corn syrup and hot milk and whisk until the sugar has dissolved.

  7. Stir in the pineapple (drained).

  8. Strain the raisins, saving the rum for the sauce and add the raisins to the mixture.

  9. Pour the mixture over the bread and use your hands to spread the raisins and pineapple evenly

    throughout.

  10. Let soak for 15 to 20 minutes or until all the liquid is absorbed.

  11. Bake at 350°for 45 minutes.

  12. Remove from oven and let cool for 5 minutes before serving. 

 

Vanilla-Rum Sauce

 

  1. Melt the butter in a small pot over a medium heat.

  2. Immediately add the sugar and whisk well to dissolve. Allow the mixture to slightly bubble.

  3. Add the whipping cream and whisk until the mixture is smooth.

  4. Remove pot from heat, add the egg and whisk in well immediately to prevent the whites from

    cooking.

  5. Measure 2 ounces of rum, using the leftover from the raisins and additional if necessary.

  6. Return the pot to the stove, add the Rum and vanilla extract and whisk well.

  7. Light the mixture with a match to burn off the alcohol (if desired). Stir until the flame dissipates.

  8. Spoon over individual servings of warm Bread Pudding. 

 

Ingredients
  • 10/12 Cups 2 Day-old French Bread (16 to 20 ozs)
  • 2 tbls butter, softened
  • 1 qt. hot milk
  • 5 large eggs
  • 3 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1 tbl Mexican vanilla
  • 1/2 cup raisins
  • 6 oz. dark rum
  • 1/2 cup crushed pineapple, drained
  • 1 1/2 tsps ground cinnamon
  • 1 stick of butter
  • 1 tsp pure vanilla extract
  • 2 oz. whipping cream
Instructions

WHAT TO DO

1. Preheat oven to 350 degrees. Season chicken with salt and pepper to taste; pierce with a fork. Place vanilla and thyme in a large bowl. Add seasoned chicken to bowl and marinate for 30 minutes.

2. Add butter to a cast iron skillet on medium-high heat. Remove chicken from bowl and place into a skillet. Sear on both sides until brown and crispy. Remove from skillet and place on a baking sheet. Place in oven and roast until fork tender, about 10-12 minutes. Remove from oven and set aside to rest.

3. In the same cast iron skillet over medium high heat, add butter. After butter has melted add onions, carrots and collard greens. Sauté cooked vegetables until tender about 8-10 minutes. Add cinnamon, brown sugar and vanilla; stir well. Add orange juice, cream, thyme and okra; stir until sauce thickens and vegetables are cooked through, about 6-8 minutes.

4. Place vegetables in center of plate and top with chicken. Spoon vanilla sauce around dish and serve. 

Ingredients
  • 3 chicken breast
  • Kosher salt
  • Fresh ground black pepper
  • 2 tbsp. pure vanilla
  • 4-5 fresh thyme sprigs
  • 2 tbsp. unsalted butter
  • ½ stick unsalted butter, sliced
  • 2 tbsp. diced red onions
  • ½ c. carrots, medium diced
  • 2 leaves, collard greens, steams removed, rough chopped
  • 1 tsp. cinnamon
  • 2 tbsp. dark brown sugar
  • ½ tbsp. pure vanilla
  • ¼ c. orange juice
  • 1/3 c. heavy cream
  • 2 sprigs fresh thyme
  • ½ c. fresh okra, sliced
The Back Story

Bread Pudding

10/12 Cups 2 TBLS

1 Quart 4 Large 2 Cups

1⁄2 Cup 1 TBL 1⁄2 Cup

4 Ounces 1⁄2 Cup

11⁄2 Tsps

2 Day-old French Bread (16 to 20 ozs) Butter, softened
Hot milk
Eggs

Granulated Sugar
Light corn syrup
Melipone
® Mexican Vanilla Raisins
Dark Rum
Crushed Pineapple, drained Ground Cinnamon

  1. Place the raisins in a shallow dish, add the rum and cover with plastic wrap. Let marinate 3 to 4 hours or overnight.

  2. Preheat oven to 350° F .

  3. Butter the sides and bottom of a 9 x 13 baking pan thoroughly.

  4. Cut the French bread into 3/4” thick slices or cubes and place in the pan.

    Breads vary in denseness so use enough bread to fill the pan to the top as it will settle when the

    milk mixture is added.

  5. In a large bowl, add the eggs, sugar, cinnamon and vanilla and mix well using a wire whisk.

  6. Add the corn syrup and hot milk and whisk until the sugar has dissolved.

  7. Stir in the pineapple (drained).

  8. Strain the raisins, saving the rum for the sauce and add the raisins to the mixture.

  9. Pour the mixture over the bread and use your hands to spread the raisins and pineapple evenly

    throughout.

  10. Let soak for 15 to 20 minutes or until all the liquid is absorbed.

  11. Bake at 350°for 45 minutes.

  12. Remove from oven and let cool for 5 minutes before serving.

Vanilla-Rum Sauce

1 Cup 1 Stick

  1. 1  Each

  2. 2  Ounces

2 Ounces 1 Tsp

Granulated Sugar Butter
Large Egg Whipping Cream Dark Rum

Pure Vanilla Extract

  1. Melt the butter in a small pot over a medium heat.

  2. Immediately add the sugar and whisk well to dissolve. Allow the mixture to slightly bubble.

  3. Add the whipping cream and whisk until the mixture is smooth.

  4. Remove pot from heat, add the egg and whisk in well immediately to prevent the whites from

    cooking.

  5. Measure 2 ounces of rum, using the leftover from the raisins and additional if necessary.

  6. Return the pot to the stove, add the Rum and vanilla extract and whisk well.

  7. Light the mixture with a match to burn off the alcohol (if desired). Stir until the flame dissipates.

  8. Spoon over individual servings of warm Bread Pudding. 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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