Bread Pudding, Kentucky Hot Brown and Cranberry Whisky Slush with Holiday Leftovers Recipe Video
In this episode of The Totally Awesome Food Show, Kat Curlee and Bobby Cross create masterpieces out of Thanksgiving left overs. You really can’t go wrong with these recipes, but let me warn you, this is NOT for the faint of heart! You can adjust the recipes to serve however many you want. Double it for more people, or cut it in half for fewer!
Ingredients
| Italian bread | 4 Pound, torn into pieces (Use Italian or French bread as they are hearty breads, For the Jack Daniels Bread Pudding) | |
| Ground cloves | 1 Teaspoon (For the Jack Daniels Bread Pudding) | |
| Nutmeg | 1 Teaspoon, grated (For the Jack Daniels Bread Pudding) | |
| Ground cinnamon | 1 Tablespoon (For the Jack Daniels Bread Pudding) | |
| Light brown sugar | 2 1⁄4 Cup (36 tbs), firmly packed (For the Jack Daniels Bread Pudding) | |
| Unsalted butter | 1⁄4 Pound, melt (For the Jack Daniels Bread Pudding) | |
| Egg | 20 Medium, beaten (For the Jack Daniels Bread Pudding) | |
| Half n half/Single cream | 1 Quart (For the Jack Daniels Bread Pudding) | |
| Whipping cream/Heavy cream | 1 Quart (For the Jack Daniels Bread Pudding) | |
| Vanilla extract | 1⁄4 Cup (4 tbs) (For the Jack Daniels Bread Pudding) | |
| Whiskey | 1⁄2 Cup (8 tbs) (Jack Daniels, For the Jack Daniels Bread Pudding) | |
| Raisin | 15 1⁄2 Ounce (For the Jack Daniels Bread Pudding) | |
| Bread slice | 100 Gram (Texas Toast, 4 slices - each 25 gram, For the Kentucky Hot Brown Sandwiches) | |
| Cooked turkey | 16 Ounce, slice (For the Kentucky Hot Brown Sandwiches) | |
| Bacon | 8 Ounce (For the Kentucky Hot Brown Sandwiches, 8 slices) | |
| All purpose flour | 2 Tablespoon (For the Kentucky Hot Brown Sandwiches) | |
| Cheddar cheese | 3⁄4 Cup (12 tbs), shredded (can be mixed white and yellow, For the Kentucky Hot Brown Sandwiches) | |
| Parmesan cheese | 1⁄2 Cup (8 tbs), grated (For the Kentucky Hot Brown Sandwiches) | |
| Salt | 1 Teaspoon (For the Kentucky Hot Brown Sandwiches, to taste) | |
| Cracked black pepper | 1⁄2 Teaspoon (For the Kentucky Hot Brown Sandwiches, to taste) | |
| Garlic powder | 1 Teaspoon (For the Kentucky Hot Brown Sandwiches, to taste) | |
| Cranberry juice | 6 Cup (96 tbs) (For the Whiskey Cranberry Slush) | |
| Pomegranate juice | 4 1⁄2 Cup (72 tbs) (For the Whiskey Cranberry Slush) | |
| Orange juice | 2 Cup (32 tbs) (For the Whiskey Cranberry Slush) | |
| Key lime | 2 Medium, juiced (For the Whiskey Cranberry Slush) | |
| Sugar | 1 Cup (16 tbs) (For the Whiskey Cranberry Slush) | |
| Fresh cranberry | 1 Cup (16 tbs), dice (For the Whiskey Cranberry Slush) | |
| Mint leaves/Orange slice | 6 Medium (for garnishing Whiskey Cranberry Slush) |
Nutrition Facts
Serving size
Calories 2436 Calories from Fat 854
% Daily Value*
Total Fat 98 g150.4%
Saturated Fat 52.7 g263.4%
Trans Fat 0 g
Cholesterol 778.1 mg259.4%
Sodium 2058.6 mg85.8%
Total Carbohydrates 331 g110.4%
Dietary Fiber 9.9 g39.4%
Sugars 189.7 g
Protein 65 g130.3%
Vitamin A 32.4% Vitamin C 147.3%
Calcium 71% Iron 57.4%
*Based on a 2000 Calorie diet
Directions
Jack Daniel’s Bread Pudding :
GETTING READY
1. Pre-heat oven at 325°F.
2. Cut bread into squares or tear into rustic size pieces. Place on wax paper on the counter and allow to dry during the remaining processing.
MAKING
3. In a very large container, combine brown sugar, ground cloves, nutmeg and cinnamon.
4. With a soft spatula, mix well until large lumps and dry seasonings are blended.
5. Add slightly beaten eggs, melted butter, half & half, heavy whip cream, vanilla and Jack Daniel’s.
6. Using a wire whisk, mix well until all sugars, eggs and liquids are well blended.
7. Add cubed bread to wet mixture. Using a soft spatula, gently mix bread cubes into the mixture. Half way through this process, add the raisins.
8. Spray 4 inch deep full size baking dish (or hotel pan) with non-stick cooking spray. Pour bread mixture into coated pan. Use a soft spatula to remove all ingredients from the container. Do NOT pat to level mixture. Rock pan back and forth to even mixture in the pan. The surface should remain jagged. Remember this is a rustic dish!
9. Place immediately into the pre-heated 325°F oven. Set a timer for 40 minutes. Reset for an additional 5 minutes if needed.
10. Pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist. Do not overcook the pudding or it will be dry.
SERVING
11. You can flambé the pudding after serving in bowls by pouring a little whiskey in a small ladle and igniting over a low flame then pouring it over the pudding while the flame is still blue.
Kentucky Hot Brown Sandwiches:
MAKING
To make the Cheese sauce:
1. Melt the butter over medium heat in a saucepan.
2. Whisk in the flour and cook for 1 minute.
3. Whisk in the milk, bring to a boil and cook, whisking constantly until thickened. About 4-5 minutes.
4. Whisk in cheese and cook until melted.
5. Season with salt, pepper, and garlic to taste.
FINALIZING
6. Preheat oven to 350 on the broiler setting.
7. Toast bread to desired darkness in toaster.
8. Place bread on baking pan, or stone.
9. Place 2 slices of Turkey on each piece of bread.
10. Ladle cheese sauce over each piece to cover it.
11. Depending on how well you want your bacon, you can put it on now, or wait until the sandwiches come out of the broiler.
12. Put sandwiches into oven and cook until the sauce is a golden color and bubbly.
SERVING
13. Place 2 slices of bacon on each piece, if you didn’t broil them with the sandwiches.
14. Garnish with tomato slices if you desire, serve open faced and enjoy.
Whiskey Cranberry Slush:
MAKING
1. Combine the whiskey, 3 cups of the cranberry juice, orange juice, pomegranate juice, lime juice, sugar and 1/2 cup of water in a large, shallow, freezer safe container.
2. Stir well, then cover and freeze until the mixture is slushy, stirring every 20 to 30 minutes.
3. All in all it should take 4 to 5 hours to freeze.
SERVING
4. Scrape the frozen mixture out and divide them among the glasses, don’t fill more than 3/4 of the way.
5. Fill the rest of the way with the left over cranberry juice, and top with the diced cranberries.
6. Stir and garnish. Then sit down before you taste it, cause your knees will buckle.
GETTING READY
1. Pre-heat oven at 325°F.
2. Cut bread into squares or tear into rustic size pieces. Place on wax paper on the counter and allow to dry during the remaining processing.
MAKING
3. In a very large container, combine brown sugar, ground cloves, nutmeg and cinnamon.
4. With a soft spatula, mix well until large lumps and dry seasonings are blended.
5. Add slightly beaten eggs, melted butter, half & half, heavy whip cream, vanilla and Jack Daniel’s.
6. Using a wire whisk, mix well until all sugars, eggs and liquids are well blended.
7. Add cubed bread to wet mixture. Using a soft spatula, gently mix bread cubes into the mixture. Half way through this process, add the raisins.
8. Spray 4 inch deep full size baking dish (or hotel pan) with non-stick cooking spray. Pour bread mixture into coated pan. Use a soft spatula to remove all ingredients from the container. Do NOT pat to level mixture. Rock pan back and forth to even mixture in the pan. The surface should remain jagged. Remember this is a rustic dish!
9. Place immediately into the pre-heated 325°F oven. Set a timer for 40 minutes. Reset for an additional 5 minutes if needed.
10. Pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist. Do not overcook the pudding or it will be dry.
SERVING
11. You can flambé the pudding after serving in bowls by pouring a little whiskey in a small ladle and igniting over a low flame then pouring it over the pudding while the flame is still blue.
Kentucky Hot Brown Sandwiches:
MAKING
To make the Cheese sauce:
1. Melt the butter over medium heat in a saucepan.
2. Whisk in the flour and cook for 1 minute.
3. Whisk in the milk, bring to a boil and cook, whisking constantly until thickened. About 4-5 minutes.
4. Whisk in cheese and cook until melted.
5. Season with salt, pepper, and garlic to taste.
FINALIZING
6. Preheat oven to 350 on the broiler setting.
7. Toast bread to desired darkness in toaster.
8. Place bread on baking pan, or stone.
9. Place 2 slices of Turkey on each piece of bread.
10. Ladle cheese sauce over each piece to cover it.
11. Depending on how well you want your bacon, you can put it on now, or wait until the sandwiches come out of the broiler.
12. Put sandwiches into oven and cook until the sauce is a golden color and bubbly.
SERVING
13. Place 2 slices of bacon on each piece, if you didn’t broil them with the sandwiches.
14. Garnish with tomato slices if you desire, serve open faced and enjoy.
Whiskey Cranberry Slush:
MAKING
1. Combine the whiskey, 3 cups of the cranberry juice, orange juice, pomegranate juice, lime juice, sugar and 1/2 cup of water in a large, shallow, freezer safe container.
2. Stir well, then cover and freeze until the mixture is slushy, stirring every 20 to 30 minutes.
3. All in all it should take 4 to 5 hours to freeze.
SERVING
4. Scrape the frozen mixture out and divide them among the glasses, don’t fill more than 3/4 of the way.
5. Fill the rest of the way with the left over cranberry juice, and top with the diced cranberries.
6. Stir and garnish. Then sit down before you taste it, cause your knees will buckle.
Editors Review
Are the holidays needing a little bit of extra cheer? Try these amazing Thanksgiving leftover recipes. Even if it’s not the Holiday’s, you can still give your family and friends a surprise with these fantastic recipes. Kentucky Hot Brown Sandwiches, a unique way to take that “carving board” turkey left over from your big turkey dinner and repurpose it in a not-often-thought-of way. These tremendous, hearty, open-faced wonder will have your guests and family salivating. Jack Daniel’s Bread Pudding, a classicChef
