Tennessee and Whiskey Bourbon

Today is National Tennessee Day. We’ve talked about the Volunteer State, its roll in the Civil War, the strange laws that are still on their books. I wasn’t sure we could say much more about Tennessee in this, our 5th year to celebrate National Tennessee Day.

But I was wrong. Have you ever heard of the Tennessee Whiskey Trail? This is a must do for anyone who appreciates a good Whiskey. And has the time to spend criss crossing over 800 miles of beautiful landscape. Depending upon time (and money), you could spend upwards of three weeks traveling the trail – from Nashville to Memphis, through the Smoky Mountains and more.

Nashville, they say, is the place to begin – it’s a hub for everything musical – the Grand Ole Opry, Country Music Hall of Fame, and a museum dedicated to the man in black himself, Johnny Cash. The distilleries of Nashville date back to the mid-1800s. All in all, there are over 30 distilleries that have come together throughout the state in a collaborative effort to make Tennessee’s Whiskey more than just something to drink – it’s a destination. Tennessee got its inspiration from the Kentucky Bourbon Trail. I’ve never fully understood touring and drinking – it seems like a dangerous combination to me. Which might be why they recommend taking your time. Oh but think of all the beautiful country you’ll see along the way!

It only seemed fitting that I share with you a recipe I had planned earlier, but somehow forgot to shop for – French Bread Pudding with Whiskey Bourbon Sauce. Funny how that worked out, isn’t it? Enjoy! And Happy National Tennessee Day!

French Bread Pudding with Whiskey Bourbon Sauce
French Bread Pudding
1 loaf French Bread
1-1/2 cups Half-and-Half
2-1/2 cups Milk
4 tablespoons Butter
1 cup Golden Raisins
3 Eggs
1-1/2 cups Sugar
1 teaspoon Cinnamon
2 tablespoon Vanilla

Cut bread into strips lengthwise, then tear into bite-size pieces. Place in a bowl. Pour half-and-half and milk over the bread, pressing down to soak in. Refrigerate and let bread soak for at least an hour.

Heat oven to 350-degrees. Melt butter, pour into an oblong casserole dish. Tilt dish, coat in butter and set aside.

Remove bread from refrigerator. Stir in raisins, set aside. In a mixing bowl, beat eggs with sugar, cinnamon and vanilla. Pour over the bread mixture.

Pour bread pudding into the prepared dish, bake in the heated oven for about 45 minutes. Remove from oven; let cool for 15 minutes. Spoon pudding into bowls, set aside to cool further while the sauce is made.

Whiskey Bourbon Sauce
8 tablespoons Butter
1 cup Sugar
3-1/2 tablespoons Whiskey Bourbon
2 tablespoons Heavy Cream

In a saucepan over medium heat, melt butter. Whisk in sugar, lower heat to medium-low, whisk constantly until the sugar has dissolved. Remove from heat, whisk in the Whiskey Bourbon and cream.

Transfer to a metal gravy boat. Serve warm, poured over bread pudding.

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Blessed are they who hope in the Lord