I guess I’ve gotten to the point now, after creating many a recipe (and screwing up a few dishes to boot) where I can take a peak in my fridge, throw together some ingredients and make something good. Of course, one can never go wrong with bourbon. It just sounds good. Even better with a slow southern drawl … go ahead and try it … I’ll wait …
That’s right brath-ah’s and sist-ah’s … this is my sweet tooth revival.
This got me thinkin about a good old southern accent. I used to work with a girl from Alabama that could insult you seven different ways to Sunday, but her tone would have you tricked into thinking she just invited you to her house for coffee. And then there are guys out there like Matthew Maconahay, that even without his devilish good looks could talk a girl he just met into doin somethin she woudn’t wanna write home about. Just sayin.
Out of sheer curiosity, I Googled “southern drawl” and this is what I found …
They actually label it “Southern American English” or SAE. It’s characterized by R-dropping, use of the circumfix -in’ (as in hootin’ and hollerin’), and my favorite … “yonder.” They also describe gliding vowels as a diphthong. My thought was, “ah whaaaht? A dip-a-thong?” I’m just gonna leave that alone. But we’ll make today’s post fun by writing in an SAE accent. It will sound sweeter. And will probably make you hungry. Play along with me now y’all and read it aloud.
The weekend of the Kentucky Derby, some friends-o-mine were makin mint juleps an had a gigantic bottle of whiskey on hand. It was so enormous, that, despite the fact there were at least 10 people at their derby party garage sale coolin off with a mighty minty drink … I’m sure they’ll be plenty left that’ll last until next year’s derby. I didn’t think they’d mind (or even notice!) if I stole their normal sized bottle of Jim Beam for some recipe experimentation.
On to the experiment …
Grab y’all some peaches and a big ole loaf a bread and start layerin it all in a large bakin dish or pie pan. (This reminds me of my former boss and friend that would say “pah” instead of “pie.” She said I pronounced it “pye” instead of the proper “pah.” I do admit though, the way she said “pah” sounded like it had less calories and tasted better than pie. Potato … potahto … )
Then whip togethah about a dozen eggs, a cup of milk, a cap of vanilla, some sug-ah …
And a splash of bourbon …
okay … maybe a little more than a splash …
Pour the whisked whiskey egg-y mixture over the bread and make sure all the dry ingredients get good and soaked. You can even make this ahead of time, cover it, and let it sit in the fridge to allow the bread to absorb every last drop of the egg-y mixture.
If you are pressed for time, press the bread down with your finger. *wink*
Sprinkle with some brown sugar. Oh, wait … I meant brown “shug-ah” …
Bake at 350 for 55 minutes … let cool … then serve!
Several friends had texted, Facebooked and tweeted me about entering the Paula Deen recipe contest, and this is one dish that could definitely get better with cream cheese!
See how I made it in the video at the top of the post.
Bourbon Peach Bread Pudding
from Inn The Kitchen
- 12 eggs
- 1 cup(s) of milk
- 1/4 cup(s) of sugar
- 1 tsp. of cinnamon
- 3 ounce(s) of bourbon
- 1 cup(s) of sliced peaches (frozen)
- 8 ounce(s) of cream cheese
- 1 loaf of bread
- 3 tbsp. of brown sugar
- 1/2 cup(s) of raisins
- Tear bread into bite sized pieces and add layer of bread into a greased dish. Pie pans work great!
- Next, layer 1/2 of the peaches and raisins into pan.
- Slice cold cream cheese into 1/2 inch to 1 inch cubes and layer on top of the peaches and raisins. Add the remaining peaches, raisins and bread on to the cream cheese.
- In a large bowl, whisk together the eggs. Then add milk, sugar, cinnamon and bourbon and mix well.
- Pour egg mixture into pie pan on top of bread, peaches and cream cheese. Be sure that the bread soaks up the egg mixture and is nice and wet.
- Sprinkle with brown sugar and bake at 350 degrees for 55 minutes.
- Let cool, then serve!