The best thing about travel magazines is the recipes–you know, the ones that come from the chefs of hot spot dining locations, encouraging you to check us out while you’re here.

Well, this one comes from Desert Living Magazine, and I’m typing it in, only because it’s my way of saying, “I’m so trying this when I get home.”  And it’s partly for Russ, too, because I know he might enjoy it.  [Russ is my sister Worthy’s husband, fellow cook-at-heart.  Ready, Russ?]

Chef Justin Pfeilsticker’s Bread Pudding

Trader Vic’s at Hotel Valley Ho

Ingredients:

3 cups Italian bread, cubed
2 cups sugar
6 eggs, lightly beaten
1/2 cup whole milk
2 cups heavy cream
1 tsp. ground cinnamon
2 tsp. vanilla
1 cup light brown sugar (packed)
Rum sauce*  [This actually was starred in the recipe; however if it hadn’t been starred, I would have done so.  I’m bad.]
Pam
Vanilla ice cream

Preparation:

Preheat oven to 350 degrees.  Spray a 13” x 9” x 2” pan with Pam.  Place bread in a mixing bowl.  Whisk together sugar, eggs, milk, cream, cinnamon, and vanilla in a mixing bowl; pour mixture over the bread.  Allow mixture to rest for 10 minutes.  In a separate bowl, mix together brown sugar, butter, and pecans.  Pour bread mixture into the prepared pan and spread evenly.  Sprinkle pecan mixture on top and bake for 40 to 45 minutes.  Let rest for 10 minutes before cutting.  Pour rum sauce over a piece of bread pudding and top with vanilla ice cream.

*Rum Sauce (I would never forget this; don’t worry your little noggin about that!):

Ingredients:

1/2 cup rum
1 cup brown sugar
1 tsp. salt
1/2 lb. butter (cubed)

Preparation:

In small sauce pot, simmer rum and reduce by half.  Add brown sugar and salt; cook until sugar dissolves.  Whisk in butter slowly until it’s all incorporated.  Do not allow to boil.

Now dive in, darling.  It’s gotta be good with all those ingredients.  I’ll catch up to you, once I’m home!