Today, I want to talk to you about Thanksgiving leftovers. Other than the tryptophan nap I take to get out of political debates with relatives and awkward social moments, they're probably the number one thing I look forward to each year.
Thanksgiving naturally lends itself to leftovers. In my house, there are more dishes than there are guests. And, with a spread of turkey meat, stuffing and cranberry sauce, there are oodles of possibilities for creating something delicious, whether it be enjoying everything in its original form or crafting some variation of the turkey-stuffing-cranberry sandwich. But what do you do with the not-so-obvious leftovers?
This year, we had an overabundance of bread products. Between bake and serve rolls, crescent rolls and three packages of dinner rolls, we were drowning in carbs. As much as we're big fans of bread, there was no way we'd eat all of it.
So, with a bit of quick thinking and a dash of digging through my sister's cabinet, I decided to make bread pudding. She had some leftover apples that were meant to find their way to my juicer (so much for that whole 'juice cleanse...') and some recently-purchased cardamom. I also wanted to incorporate some Onyx Moonshine into the equation because a) we'd been drinking it all day in the kitchen and b) I'm obsessed with trying to put it in everything, from cocktails to baked goods.
I know what you're thinking--moonshine? Won't it be terribly strong? Won't my mouth catch on fire? I've seen the show! While it may make you wince (especially if you're my brother in law), it has a smooth finish that's actually quite nice in the glaze. Don't have moonshine? Use whiskey or bourbon instead :)
Apple Bread Pudding with Moonshine Glaze
For the pudding
18 dinner rolls, cut into 1-inch pieces
6 tablespoons unsalted butter
2 large Granny Smith apples—peeled, cored and cut into 1/2-inch pieces
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 cup moonshine
4 large eggs, beaten
2 cups half and half
1 cup whole milk
1 T vanilla extract
For the glaze
1 1/2 cups heavy cream
1 teaspoon cornstarch
1/4 cup moonshine
1/4 cup sugar
1/2 teaspoon cinnamon
pinch of cardamom
1. Pre-heat oven to 350. Chop or tear dinner rolls into large cubes. Place on a baking sheet and bake until lightly toasted. Remove from the oven and cool.
2. Meanwhile, make the bread pudding liquid. In a large bowl, beat the eggs and whisk in 4 tablespoons melted butter, milk, heavy cream, sugar, vanilla, cinnamon and cardamom. Add the apples and dinner roll pieces. Stir to combine, making sure all pieces are covered. Allow to sit for 10 minutes to absorb the liquid.
3. Brush a 9" round pan with remaining 2 tablespoons of melted butter. Add the bread pudding mixture to the pan. Bake for 40-50 minutes until the custard is set and the top is a light golden brown.
4. To make the glaze, whisk together the cornstarch and moonshine. Combine remaining ingredients in a pan over medium heat. Slowly whisk in cornstarch and cook over medium heat until mixture begins to thicken. Spoon warm glaze over warm bread pudding and enjoy!