Last Sunday night, on the occasion of the 1,500th meal in the "new" kitchen of the Roediger House, even though we'd all probably eaten more than enough, we still had to have dessert. One of my favorites (and I have a lot of them) got top billing: New Orleans Pecan Pie Bread Pudding with whiskey sauce.
Yum, and yum again.
"New Orleans Pecan Pie Bread Pudding," from King Arthur Flour online.
"Whiskey Sauce," based on a recipe from Mimi's Cafe (found online).
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