Happy belated Mardi Gras, everyone! I was planning to make New Orleans-themed foods for Fat Tuesday this year — gumbo, jambalaya, king cake, beignets, etc. — but work this week has been all kinds of hectic, and I was too tired to cook anything but leftovers in the microwave. Now that Mardi Gras is over, and St. Paddy’s Day is around the corner, I was sort of thinking that this recipe could kind of represent both occasions, since bread pudding and whiskey are traditional Irish foods, and Emeril Lagasse tells me this pudding is “New Orleans-style,” whatever that means.
I didn’t use as much brown sugar in the pudding as the recipe called for, and I wish I had. The bread pudding is good, but it would be even better if were just a little sweeter. Dan thought it tasted fine and polished off two bowlfuls, but I’ve got more of a sweet tooth than he does, and I’m the one doing the baking so next time…more sugar!
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