Patsy R. Brumfield
The Southfacin’ Cook
Bread pudding with bourbon sauce is a great weekend dessert. Prepare on Saturday, then bake on Sunday. This recipe is a twist on my Creole bread pudding.
Easy and delicious. And the bourbon sauce will impress all of your guests.
Header image is by David Monniaux and used via a Creative Commons license.
I’m a near-retirement investigative reporter who got my first big job at the New Orleans Times-Picayune the same fall Ole Miss classmate Archie Manning came to the Saints. During my stint in NOLA, I learned what really good food tastes like and determined to learn to cook some of its standards.
In “Southfacin’ Cook,” I’ll offer tips and recipes for newcomers, who’d like to adapt culinarily with more help than I had. I’ll also draw from local food legends. Send me your recipe requests, too, and I’ll do my best to help you learn Southfacin’ cookin’, too. email@example.com
This week, we get started with a class – New Orleans style red beans and rice …
Header image is from Flickr user Cookbookman17 and used in accordance with a Creative Commons license.