South Street, Nashville

South Street is one of my favorite places for the Sausage Basket, if nothing else.  But of course I had to reacquaint myself with the bread pudding since it had been more than a year since I had it last, and I forgot to post about it.  You can see that the presentation is unappetizing, but don't let the looks fool you.  In fact, that's pretty true about bread pudding in general, unless it's firm enough for slicing.  What you see has whipped cream on it, and the Jack Daniels sauce is in the little container above.

It looked to mushy to me so I brought it home, de-raisined it (there were a few near the top) and baked it again at about 400 degrees for what I swear was about 30 minutes.  That caramelized the bread and firmed it up.  It is a basic vanilla, and I enjoyed the custard flavor, like ice cream.  I skipped the sauce, you know, watching my calories.  Parts were almost chewy and I go for texture anytime.  So, what it would have been from the restaurant will remain a supposition until I go back, but I think the extra time in the heat enhanced it greatly.

Price: $6.95 (it was a gift from a friend who wanted me to post about it - thank you CJS)
Raisins: Yes, but easily separated
Sauce:  Jack Daniels
Ice cream: No
Visited: January 2013

Random bread puddings and recipes, including salted caramel

 
This is random photos of BPs that I forgot to notate. I'm going to give myself credit for the one of the right, a kale savory BP, which might be this recipe, with butternut squash and mushrooms.  I have no clue why I would have made it.  The one of the bottom right is one I had in St. Louis, based on the date, but I can't remember from where.  Basically, this is a pointless post. Some may be repeats, and yes, I know the top photo is terrible, but I feel moved to post any that I take.  I should feel moved to take photography classes!  Happy New Year.

What I don't have a photo of is the fantastic BP I made for my birthday, a salted caramel bread pudding that was low fat and all that.  I used Kroger's sweet Italian bread.  After making the sauce with rum, instead of bourbon, I decided to make that my "liquored up" version that I had on the side.  It was too strong for me.  I made an alcohol free version for pouring on the BP.  The guests raved - 4 forks for me!