Desserts

Recipe: Southern Pecan Pie From Guy Fieri And His Mom

Guy And Mom
Unless he’s on the road taping Diners, Drive-Ins and Dives, Guy has no problem making it to his mom’s on Mother’s Day: She lives right next door.

The two have celebrated with countless pecan pies over the years, using a recipe handed down from Guy’s grandfather, a Georgia native. This pie is special, Penny says, because it’s not too sweet and has an extra layer of pecans on the bottom.

Southern Pecan Pie
Recipe Type: Dessert
Author: Guy Fieri
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 8
Ingredients
  • 1 sheet refrigerated piecrust (half a 15-ounce package)
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 5 1/3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups toasted pecan halves
  • Freshly whipped cream, for serving (optional)
Instructions
  1. Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
  2. Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
  3. Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
  4. /2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
  5. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

Notes

Photograph by Kana Okada

Recipe: Spiked Eggnog Bread Pudding

OK, one more bread pudding but I swear that’s it.

A friend sent me a text the other day, “Can you make me some bread pudding to feed 15 people?”

My reply was, “What kind?”

Hers was, “Whatever you think.”

You never want to leave me with that kind of play.

Spiked Eggnog Bread Pudding
Recipe Type: Dessert
Author: Stuart Reb Donald
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 8
Ingredients
    Bread Pudding

  • 2 cups demarerra sugar
  • 5 large beaten eggs
  • 2 eggnog
  • 2 teaspoons vanilla extract
  • 3 cups French bread, cubed and stale
  • 1/2 pound white chocolate chips

Hard Sauce

  • 1/2 cup (2 sticks) butter
  • 1/2 cup sugar
  • 1 tsp vanilla
  • Boubon to taste
Instructions
    Bread Pudding

  1. Preheat the oven to 350 degrees (American).
  2. Grease a 13 by 9 by 2-inch pan with butter.
  3. Whisk together the sugar, eggs and eggnog in a bowl then mix in the vanilla. Pour over cubed bread and set aside for about 10 minutes.
  4. Pour bread mixture into prepared pan. Sprinkle white chocolate, mix and bake for 35 to 45 minutes, or until set. Remove from oven.

Hard Sauce

  1. Mix together the sugar and butter in a saucepan over low heat.
  2. Stir together until well blended.
  3. Add the vanilla, stirring well then the bourbon.
  4. Pour over the top of the bread pudding.

Recipe: Fried Bread Pudding with Salted Caramel Sauce

You read that right, “Fried Bread Pudding.”  Because in the South we fry everything.  This cooking method is all about texture – a very crunchy exterior with a smooth, creamy interior.  It’s rare that ever make bread pudding without a hard sauce; after all bread pudding isn’t supposed to be food it’s a very thick cocktail.  However, for this bread pudding I incorporate a trend that I admit to being a fan of – salted caramel. If you’ve been looking for an easy Wow! dish for Christmas or New Years here you go.

Fried Bread Pudding with Salted Caramel Sauce
Recipe Type: Dessert
Author: Stuart Reb Donald
Prep time: 5 hours
Cook time: 2 mins
Total time: 5 hours 2 mins
Serves: 15
Ingredients
  • 2 cups demarerra sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 3 cups French bread, cubed and stale
  • 1/2 cup store bought or homemade caramel sauce
  • Seat salt to taste
Instructions
  1. Line a 13 by 9 by 2-inch pan with wax paper.
  2. Add bread to wax paper-covered pan.
  3. Whisk together the sugar, eggs and milk in a bowl then mix in the vanilla. Pour over cubed bread and set aside for about 10 minutes.
  4. Place pan in freezer for up to one hour.
  5. Remove from freezer and cut into 1″ pieces then return to freezer for at least four hours.
  6. Preheat the deep fryer to 350 degrees (American).
  7. Break apart frozen bread pudding into individual 1″ pieces then place into fryer basket and fry for about two minutes.
  8. Drain for a few seconds then plate drizzled with caramel sauce and sprinkle with sea salt.

Recipe: White Chocolate Bread Pudding with Margarita Hard Sauce

I don’t know why I am on the bread pudding kick right now but if I had to guess it was the catering job we did a few weeks ago at Bay City Grill.  I made four pans of Bread Pudding with a Spiced Rum Hard Sauce.  People loved it.  Then when Studio 10 called last week I thought I could finally demo my French Toast Bread Pudding.  Tonight I was sitting here thinking of other variations.  I had some leftover dinner rolls, plenty of cage-free eggs, organic milk and demarerra sugar.  I also had some white chocolate I had planned to use to make Christmas Tree Bark.  The result of my tinkering was this little gem:

White Chocolate Bread Pudding with Margarita Hard Sauce
Recipe Type: Dessert
Author: Stuart Reb Donald
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 8
Ingredients
    White Chocolate Bread Pudding

  • 2 cups demarerra sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 3 cups French bread, cubed and stale
  • 1/2 pound white chocolate chips
  • Hard Sauce

  • 1/2 cup (2 sticks) butter
  • 1/2 cup agave nectar
  • 2 TBL Key lime juice
  • Tequila to taste
Instructions
    Bread Pudding

  1. Preheat the oven to 350 degrees (American).
  2. Grease a 13 by 9 by 2-inch pan with butter.
  3. Whisk together the sugar, eggs and milk in a bowl then mix in the vanilla. Pour over cubed bread and set aside for about 10 minutes.
  4. Pour bread mixture into prepared pan. Sprinkle white chocolate, mix and bake for 35 to 45 minutes, or until set. Remove from oven.
  5. Hard Sauce

  6. Mix together the nectar and butter in a saucepan over low heat.
  7. Stir together until well blended.
  8. Add the Key lime juice, stirring well then the tequila.
  9. Pour over the top of the bread pudding.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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