A few weeks ago my family and I revisited Al Fresco in Downtown Pensacola and I was reminded the last time we visited I took pictures with plans to blog it. Life can get a bit crazy,lol The first time we visited was a few months ago, both times the food was delicious! Al Fresco is a collection of food trailers with all sorts of cuisines in Downtown Pensacola. They share a courtyard as well as seating. Another plus at Al Fresco, they have water misters strung in between the palm trees to keep you cool. The first time we visited I got a pulled pork sandwich from Gunshot BBQ, which unfortunately I forgot to take a picture of, my parents shared a few different types of tacos from Z Taco. They both really enjoyed the Zeviche which is pictured below. The second time we visited I had Five Flags Mac and Cheese from Gouda Stuff which I loved! I highly recommend visiting Al Fresco no matter if you are a local or just visiting! Coincidentally the first time we went to Al Fresco it was Cinco De Mayo and they were having a Pig Roast to celebrate. Be sure to check out this post for a Giveaway for a beautiful Coffee Table Photo Book. Enjoy 🙂
When I was little one of my favorite things was to go on a special mommy/daughter date at Norma’s at Dillards. Norma’s at Dillards was wonderfully feminine with a huge mosaic on the wall of Victorian Women at the beach, as well as petite chicken salads. You may remember I made my own take on Norma’s Bread Pudding Here. Fast forward many years and Norma’s at Dillards no longer exist but that’s ok because Norma has now opened up a new Restaurant at Duh. Duh is a wonderful mix of gardening, outdoor living and fine interiors. Personally I do not think a better pair has been made then that of Norma’s and Duh! Norma’s at Duh is much more modern as well and it is not just for women. My dad was with us and He enjoyed himself. I am quite the picky eater so when I decided on trying the Champagne Chicken Salad I was not quite sure what to expect seeing as I will not eat Chicken Salad. Lets just say I about licked the plate clean I loved it so much! My Mom got Norma’s Chicken Salad and my Dad had the Gumbo. We also had Norma’s Bread Pudding. We will be back to Norma’s at Duh for sure!
When I was little and we lived in Pensacola, Florida my mom and I would visit Normas Cafe for special occasions. Fifteen years later and we still talk about Normas Bread Pudding! Normas Bread Pudding is like nothing you have ever had before, words can not even describe how yummy it is. I was
and still am a very picky eater, so for me to eat the Bread Pudding must mean it was delicious! I made a few small adjustments to the recipe the largest being instead of using Amaretto Liqueur I used Amaretto Coffee Creamer, I looked everywhere for Amaretto and could not find it so I decided to go with the coffee creamer. As a side note I did buy the french bread to mix in with the homemade French bread I had in the freezer. Ever since the beginning of the year I have been making all of our bread homemade. Once you have tasted homemade bread out of the oven it is hard to go back to the store bought! I love being able to control what is going in the bread instead of buying bread that you can not even pronounce the ingredients! Without any further adieu below is my take on Normas Bread Pudding.
1 3/4 cups sugar
2 cups milk
2 cups water
6 eggs, beaten
1/4 teaspoon salt
2 teaspoons vanilla extract
1/3 cup shredded unsweetened coconut
1/4 cup butter, melted
4 cups French bread, cubed
1/4 cup light brown sugar
2 teaspoons all-purpose flour
1 dash ground cinnamon
1 tablespoon butter, melted
3/4 cup International Delight Amaretto
2 1/2 tablespoons vanilla extract
Heavy Cream if needed
Combine the sugar, milk and water in a bowl and mix well. Add the eggs, salt, vanilla, coconut and 1/4 cup melted butter and mix well. Stir in the bread cubes. Let stand until the liquid is absorbed. Spoon into a 9 x 13 inch baking dish. Bake at 350 degrees for 35 to 40 minutes, or until the pudding rises like a souffle and springs back when touched. For the sauce: whisk light brown sugar, the flour, cinnamon, egg, melted butter, and creamer together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl. If sauce is to thick whisk in cream before you add the vanilla.