We are beyond excited to carry Shell-Bee’s flavored sugars at St. Nicks. Each jar is hand blended with love in small batches all the way from Kentucky. Shell-Bee’s sugars taste delicious sprinkled on muffins, scones, oatmeal, stirred into coffee..so many ideas. We think they make perfect little holiday gifts to pass out to friends and neighbors as well. We carry individual jars along with an assorted gift pack all wrapped up and ready to go. Stop in at St. Nicks to purchase your sugars just in time for holiday gifting and baking.
Vanilla Bean Bourbon Bread Pudding
3 Extra-large whole eggs
8 Extra-large egg yolks
5 Cups half-and-half
1 1/2 Cups Shell-Bee’s Vanilla Bean Demerara Bourbon Sugar
1 1/2 teaspoon Bourbon
6 Croissants, preferably stale, sliced horizontally
1 Cup raisins
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yols, hand-and-half, Shell-Bee’s Vanilla Bean Bourbon Demerara Sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2/1/12 inch oval baking dish, distribute the bottoms of the sliced croissants, then add raisins, add the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croisssants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1 inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Sprinkle top with Shell-Bee’s VAnilla Bean Bourbon Demerara Sugar. Bake for 45 minutes. Uncover and bake for 40-45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or room temperature.
2 egg yolks
1 stick butter
1 cup Shell-Bee’s Vanilla Bean Bourbon Demerara Sugar
1/3 cup bourbon whiskey, to taste
Meanwhile, near the end of baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.