The Back in the Day Bakery Cookbook
Bourbon Bread Pudding
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Fire up your oven with recipes from what Paula Deen calls one of the "must-eat-at-places" in Savannah. Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that stay with you forever."
To celebrate the bakery's tenth anniversary, this duo has written a book filled with customers' favorite recipes. It's packed with Cheryl and Griff's baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. More...
An Excerpt from the Introduction:
Sometimes I ask myself, “Who does that? Just opens a bakery?” But Griff and I did. We opened Back in the Day Bakery in August 2002. We wanted to build a community by baking fresh, wholesome cakes and artisan breads based on recipes passed down through family and friends. We knew we wanted to establish a neighborhood bakery, so we searched to find an area that was centrally located and easily accessible to the many neighborhoods that make up the city of Savannah. Griff and I had dreamed of opening a gathering spot that would become a food destination for locals as well as those visiting our beautiful city, and in a short time, it looked as if we had achieved that.
Griff and I didn’t start our careers as professional bakers or chefs, but food had always played an important part in both our lives. I have always been a fan of crazy ideas, and I thought opening a bakery could be one of them; in a good way, of course. We were up for the challenge, and we started getting serious about bringing an authentic American-style bakery into the heart of the South. Inspiration came from reading the stories of others around the country doing the same thing we wanted to do. And we found good people who encouraged us and lifted us up.
We believed that by offering home-style baked goods, fresh breads, and an inviting place to relax, we could eventually have the best bakery in Savannah, no matter how long it took to get there. Our standards were high, and we knew it, but we wanted to remain true to our philosophy: sourcing the best ingredients, baking from scratch with love, and presenting our customers with a consistent product every single day.
Now we are excited to share with you the desserts and meals we have made specialties of the bakery: chocolate chip cookies with fleur de sel, muffins infused with cardamom and mace, chicken cobbler with root vegetables and fennel pollen, and simple pie crusts to turn you into a fearless pie maker. We perfected these recipes in our home kitchen and at the bakery over the years. By following our step-by-step instructions, you will gain the confidence to make these homespun dishes in no time.
Griff and I hope this book will become your favorite kitchen companion, with dog-eared pages marking the recipes you return to time and again and chocolate dribbles from where you made a little mess sampling a batter. With this cookbook, we are inviting those who can’t make it to our bakery to slow down and taste the sweet life in their own kitchens.
Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day & Griffith Day (Artisan Books). Copyright © 2012.
Bourbon Bread Pudding
For many Southern folks, a spirit-infused bread pudding is an anticipated addition to any Sunday brunch. At the bakery, as soon as we make a pan of our bread pudding, it seems we need to make more to keep up with the demand. We use our day-old ciabatta, but you can use French baguettes, brioche, or challah instead.
buttery bread and bourbon--what a pair!
FOR THE PUDDING
1 1/2 pounds ciabatta, brioche, or challah, cut into 2-inch cubes (9 cups)
4 cups half-and-half
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
3 tablespoons pure vanilla extract
5 large eggs, lightly beaten
1 cup golden raisins
For the Bourbon Glaze
4 tablespoons unsalted butter
2 tablespoons bourbon
1 cup confectioners’ sugar
1/2 cup heavy cream
Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish.
TO MAKE THE PUDDING: Put the bread in a large mixing bowl and pour the half-and-half over it, tossing it gently to soak the bread. Let sit at room temperature while you prepare the custard.
In a medium saucepan, melt the butter over medium heat. Remove from the heat, add the brown sugar, granulated sugar, and vanilla, and stir until well combined and smooth.
In a medium bowl, whisk the eggs, then add the butter-sugar mixture, stirring until well combined and smooth. Pour the custard mixture over the bread, tossing gently to incorporate the custard and half-and-half mixture until well combined.
Pour the bread mixture into the prepared baking dish and spread it evenly. Sprinkle the raisins over the top and gently work them into the pudding; make sure the liquid covers the bread. Cover the baking dish with aluminum foil and bake for 55 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the bread pudding is golden brown. Set the pudding aside while you prepare the glaze.
TO MAKE THE BOURBON GLAZE: Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the bourbon and confectioners’ sugar, stirring until incorporated. Add the cream and mix until smooth.
Pour the glaze over the top of the bread pudding and let it sit for 15 minutes before serving. The bread pudding is best served warm, but it can be refrigerated, tightly covered, for up to 4 days.
Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day (Artisan Books). Copyright © 2012. Photographs by Squire Fox.
About Cheryl and Griffith Day
Griffith Day and his wife, Cheryl, founded Back in the Day Bakery in Savannah, Georgia, in 2002. They're both self-taught bakers; Griff's interest in baking was piqued by the magical sourdough starter that his mother kept in the family kitchen when he was a child--Cheryl honed her skills in her mother's and grandmother's kitchens. Griffith is the master behind the flavorful breads and the creative savory menu at the bakery, and his pioneering spirit complement's Cheryl's enthusiasm to create Back in the Day's unique atmosphere. Together they comprise a sweet and savory tour de force!