Uncle Jack was a very close family friend of Steve Lillo’s, who passed away several year s ago. Steve called it Uncle Jack’s Bread Pudding in honor of him because he shared his recipe and this became the foundation for his version of bread pudding. Steve did not like the custard texture of the southern style bread pudding so he uses a sponge cake with a butter rum sauce.
2 qt heavy cream
1 lb powdered sugar
1 lb Pecans (to liking)
¼ c pure vanilla
1/8 c cinnamon
¼ lb Butter
Tear your bread into golf ball size pieces. Fill a 20x12x2 pan with the bread pieces and toast it in oven. When toasted, blend all of the other ingredients together and pour over the toasted bread. Mix it all up and cover.
Preheat oven to 350. Cook for 20 to 30 min until it is firm and the top is brown.
Lillo's Tuscan Grille
5 Via De Luna Dr
Gulf Breeze, FL
This Sunday, October 13, the Pensacola Beach Chamber will transform Portofino Boardwalk into an artists' colony and wine lover's paradise. Sixty different wines will be served during tasting hours of noon to 3pm. Eight chefs from the area will be offering dishes to pair with the wines. Two dozen artists will be creating and selling their work. Tunes by Continuum will float across the venue. The Festival is free and the wine pairing is $35. For cork popping details, visit pensacolabeachchamber.com.
About the Chef:
Born in the heart of Delta, Steve Lillo grew up in the restaurant business in a town called Leland, MS. At 23, he moved to NYC and was influential in several theme restaurants; Hudson Har-bar, The legendary Crossroads, serving southern soul food and blues, and brother Jimmy’s BBQ which is still in existence today. Steve moved to Gulf Breeze in 1992 and opened Lillo’s Tuscan Grille.
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