Patter Fam Sauces and Pastor's Pantry Cooking School

Bourbon Pecan Butter Sauce

1 cup brown sugar
1/3 cup water
1/3 cup chopped pecans, toasted
2 tablespoons milk
1 1/2 tablespoons butter
1 tablespoon bourbon
2 teaspoons vanilla extract

Combine sugar and 1/3 cup water in a small saucepan over medium-high heat. Cook 5 minutes or until sugar dissolves, stirring constantly. Stir in pecans, milk, butter, and vanilla extract. Reduce heat, and cook 3 minutes or until mixture is thick and bubbly.  Flame the bourbon in a separate hot pan and pour over the sauce.

Written by Joyce Peters — September 24, 2018

Peach Bread Pudding

Makes 9 x 13 pan

½ bag of frozen peaches – thawed and pulsed slightly in a food processor
2 package Hawaiian rolls, cubed


4 eggs
1 ½ cups heavy cream
1 ½ cups whole milk
1 cups sugar
1 ½ teaspoons vanilla extract
pinch salt

Pulse the thawed peaches slightly and place in a bowl.

Place cubed Hawaiian rolls in a bowl and pour peaches over the top.  Mix well together. Place in a greased 13 x 9 cake pan.

In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over bread pudding; let stand for 30 minutes or until bread is softened.

Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.  Allow to cool for 10 minutes or refrigerate overnight in an airtight container.

Written by Joyce Peters — September 24, 2018


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