portuguese soup

Episode 21

Bread Pudding

Episode 21


Bread Pudding with Cognac Sauce

1 Pound French Style Bread (day old- you want it firm)
3 ¼ Cups Milk
3 Eggs (Lightly beaten)
2 Tsp. Vanilla
¾ Cup Turbinado Sugar
¼ Tsp Cinnamon
½ Cup Walnut Pieces or other nuts you prefer
¼ Cup Diced Prunes (or raisins)

Cognac Sauce
1 Cup Turbinado Sugar
6 Tbsp Butter
½ Cup Plain Yogurt (or Buttermilk)
1 – 2 Tbsp Cognac
½ Tsp. Baking Soda
1 Tbsp Dark Corn Syrup
1 Tsp Vanilla

Preheat oven 350°. In large bowl, tear bread into medium pieces. Add sugar and cinnamon. In separate bowl, mix milk, eggs and vanilla together. Add to the bread mixture. Add prunes and nuts. Place in casserole dish and place in oven for 30 minutes or until lightly brown.

Cognac Sauce can be be made after you pull Bread Pudding out of the oven.
To make cognac sauce, mix all ingredients in a saucepan. Bring to a boil for 1 minute and drizzle over bread pudding. Serve warm and preferably with vanilla ice cream!



Inn at Brushy Creek’s Portuguese Soup

2 C Onion (Chopped)
1 Head Green Cabbage (Cored & Chopped)
6 Cloves Garlic (chopped)
6 T Oil
12 Small New Potatoes(scrubbed & quartered)
1 Pound Garlic Flavored
Smoked Pork Sausage (sliced)
2 C Ketchup
10 C Beef Stock
Salt & Pepper to taste
1 Can (16oz.) Kidney Beans With liquid

Sauté onions and garlic in the oil until transparent. Add sausage and brown lightly. Add remaining ingredients. Bring to a boil, stirring to prevent scorching. Reduce heat. Simmer 35 – 45 minutes stirring occasionally. Correct seasonings to taste. Yields 1 Gallon.