Deviled Eggs D’Esplette & Whisky Bread Pudding

Recipe #1: Deviled Eggs D’Esplette



  • 12 eggs (hard boiled)
  • 6 slices Bacon (chopped)
  • 1 large Avocado
  • 2 teaspoons Piment d’esplette
  • ½ c Mayo
  • 1 Lime juiced
  • Sea Salt



  1. Hard boil eggs, then peel and slice in half removing the yolks and placing them in a bowl.
  2. To the yolks add avocado, piment d’esplette, mayo, and lime juice.
  3. Use a stick blender to mix all of the ingredients together until they are smooth.
  4. Add salt to taste.
  5. Place yolk mixture in a piping bag and pip into the egg white halves.
  6. Garnish with bacon and sprinkles of the d’esplette powder.

Recipe #2: Whisky Bread Pudding




  • loaf (7 cups) day old French bread or brioche, cut into 1-inch squares

  • 1quart whole/full cream or evaporated milk

  • 4 large eggs

  • 2 cups sugar (1 ½ white, ½ cup brown/packed)

  • 2 Tbsp vanilla extract

  • 1 cup raisins (soaked an hour or two in 1/4 cup bourbon) * Use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider vinegar in place of the bourbon for a non-alcoholic raisin soak and sauce recipe.

  • 1/4 teaspoon allspice

  • 1/2 teaspoon TSIRC Ceylon cinnamon

  • 3 Tbsp unsalted butter, melted


Bourbon Sauce:

  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1/2 cup Kentucky bourbon whiskey (less or more to taste)



  1. Preheat oven to 350°F.
  2. Soak bread in milk:Place milk in a large mixing bowl and add the bread squares. Press bread down gently with your fingers until all of the milk is absorbed.
  3. Make egg mixture:In a separate bowl, whisk the eggs first, then the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.
  4. Butter baking pan, add bread mixture, bake: Melt the butter and pour into the bottom of a 9×13 inch baking pan; coating the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan.
  5. Bake at 350°F for 35-45 minutes, until the liquid is absorbed. The pudding is done when the edges start getting light brown and pull away from the edge of the pan.
  6. Bourbon Sauce: While the bread pudding is cooking Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Cook slowly over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! That will make the sauce curdle. If, in fact, your sauce curdles, remove it from the heat and blend it smooth with a hand blender


Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.Serve right away, with the sauce on the side to be poured on to taste. Best when eaten fresh.

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