A San Francisco classic gets a spirited kick for a taste of the West.
What would San Francisco be without its famed sourdough? Popularized by French bakers during the California Gold Rush, the crusty white bread — characterized by the sourness imparted by the one-two punch of lactobacillus bacteria and yeast — is so ingrained in local culture that the San Francisco 49ers football team’s mascot is named Sourdough Sam. Even the bacteria used for the bread bears the city’s name: Lactobacillus sanfranciscensis. As with other good breads, sourdough’s fame has spread throughout the West. Witness Perini Ranch Steakhouse in Buffalo Gap, Texas. The memorable bread pudding there? That flavor bomb consists of Jack Daniel’s whiskey sauce and pecans on a custardy bed of sourdough bread. Below we give you a taste of the iconic carb featured in our October 2017 Western Gourmet feature, Taste of the West. Relish the preview. Then, when the October issue hits newsstand August 29, get a full taste of the West.
Bread Pudding with Whiskey Sauce
(Serves 8 – 10)
Bread Pudding
2 eggs
2 tablespoons melted butter
2 tablespoons vanilla (Mexican, if available)
2 ½ cups milk
2 cups sugar
2 cups sourdough bread, cut into 1-inch cubes
⅓ cup chopped pecans
Preheat oven to 325 degrees. Beat the eggs, and add the butter, vanilla, and milk. Gradually add the sugar and mix thoroughly until sugar is dissolved. Place bread cubes in the bottom of a 9-inch round baking dish. Pour liquid over bread, making sure all the pieces are fully saturated. Sprinkle pecans over the bread and push them down into the bread. Bake in the oven for 50 – 60 minutes.
Whiskey Sauce
½ cup sugar
1 stick butter
½ cup cream
¼ cup whiskey
Combine the ingredients in a medium saucepan. Stir constantly over low heat until mixture reaches a low rolling boil. Pour a small amount over the individual servings of bread pudding.
A web exclusive recipe for the October 2017 Taste of the West issue.
