Rise‘n shine in the morning

Old Forge Distillery, a mountain distillery crafting small batch spirits with local flavors, opened in Pigeon Forge, Tenn., this summer. “We have many innovative products in the works like beer-washed whiskey and our Tennessee Roots line—cocktail culture spirits using locally foraged mountain plants like sassafras and ginger root,” said Head Distiller Keener Shanton. Visitors can stop by the distillery, which is housed in a 100-year-old barn constructed of Tennessee timber and equipped with a small batch copper column still, and enjoy samples of the hand-forged spirits at a tasting bar from 10 a.m. to 9 p.m. Monday through Saturday.

French Toast Bread Pudding

  • 6 large eggs
  • 1 cup firmly packed light brown sugar
  • 3 1⁄2 cups whole milk
  • 1 cup heavy whipping cream or milk
  • 1⁄2 cup Old Forge French Toast Moonshine
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon salt
  • 1 pound loaf challah bread, cut into 1 1⁄2-2 inch cubes (12 packed cups)
  • 3 tablespoons cold unsalted butter, cut into very thin slices
  • French Toast ‘Shine Sauce (recipe follows)

Butter a deep 13x9-inch baking dish. 

Whisk the eggs in a large bowl until frothy. Whisk in the brown sugar until smooth. Whisk in the milk, cream, Old Forge French Toast Moonshine, vanilla, cinnamon, and salt. Stir in the bread cubes and mix well Pour into prepared baking dish; it will fill the dish. Dot with butter. Cover tightly with aluminum foil; refrigerate 2 hours or overnight; occasionally press down on the bread to submerge it. 

Remove the bread pudding from the refrigerator 1 hour before baking. Preheat the oven to 375 degrees F. Bake until the pudding is just set in the center, about 1 hour and 20 minutes. Remove the foil and bake, uncovered, until browned on top and a knife inserted into the center comes out clean, 20 to 30 minutes. Let stand 15 minutes before cutting; spoon a little of the French Toast ‘Shine Sauce over each serving. Makes 12 servings.

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French Toast ‘Shine Sauce

  • 1 1⁄2 sticks (3⁄4 cup) unsalted butter
  • 3⁄4 cup firmly packed brown sugar
  • 3 large egg yolksv Pinch of salt
  • 1⁄4 cup Old Forge French Toast Moonshine
  • 1 teaspoon vanilla extract

Combine the butter and brown sugar in a medium saucepan; cook over medium heat, stirring constantly until the butter is melted and the mixture is blended. Remove from the heat.

Whisk the egg yolks in a small bowl. Whisk about one-fourth cup of the hot butter mixture quickly into the eggs, mixing well. Scrape the egg mixture into the remaining hot butter mixture, whisking constantly as you pour. Place over low heat; cook, stirring constantly, until the mixture is slightly thickened. Do not boil.

Remove the saucepan from the heat and whisk in the Old Forge French Toast Moonshine and vanilla. If the mixture appears curdled, strain through a wire mesh sieve. Makes about 2 cups. 

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