1 tablespoon butter
2 cups sugar
1 teaspoon vanilla extract
8 eggs
1 teaspoon Cinnamon
3 cups milk
1 teaspoon nutmeg
Cut the French loaf into 1/2-inch cubes. Coat the bottom and sides of a 9 x 13-inch baking dish with butter. Place the cubes of bread, raisins, and pecans in the dish, distributing evenly. In a large bowl, whisk together the remaining ingredients and pourover bread, raisins, and pecans. Cover and refrigerate for at least 1 hour to overnight. Preheat oven to 350 degrees. Bake for 30 minutes covered with foil and 30 minutes uncovered. Allow to cool for 15 minutes before serving.
Bourbon Glaze
1/2 cup bourbon
1 cup light brown sugar
1 teaspoon vanilla pure extract
4 tablespoons cold unsalted butter cut into tablespoons
1/2 cup heavy cream
Combine bourbon and sugar in saucepan and bring to a boil. A large flame of fire will happen; remain calm, cut the heat off until the alcohol burns off. Add vanilla and turn heat to low and reduce by half. Cut off heat and whisk in butter 2 tablespoons at a time. Stir in heavy cream, sauce should coat a spoon.
Apple Pie
(Wrath will eat an entire one himself!)
2 9-inch pie crusts (like Pillsbury brand)
7 large Granny Smith apples (peeled, cored and thinly sliced)
1/2 cup sugar
1/2 cup light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 large egg, beaten (for egg wash)
Preheat oven to 400 degrees. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice and toss to coat evenly. Spoon the apple filling over 1 of the pie crusts. Place the second pie crust on top and use a knife to trim the dough along the outside edge of the pie plate. Lift the edges where the crusts meet, gently press, seal and fold them under. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet. Brush the surface of the pie crust with the egg wash. Cover the edges with a strip of foil to keep them from over browning during the first 25 minutes. Bake at 400 degrees for 25 minutes. Carefully remove the foil, turn the oven down to 375 degrees and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least an hour before serving.
Pecan Pie
(Rhage will fight for this pie. Anybody, anytime.)
1 cup light corn syrup
