New Orleans Style Bread Pudding with Whiskey Sauce

2015-10-31
  • Yield : 10 to 12 servings
  • Prep Time : 10m
  • Ready In : 55m
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Ingredients

  • 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
  • 1 tablespoon unsalted butter
  • 2 cups heavy cream
  • 4 cups whole milk
  • 6 large eggs
  • 1 3/4 cups plus 2 tablespoons light brown sugar
  • 4 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • Confectioners' sugar, for garnish
  • 1 recipe Whiskey Sauce, recipe follows
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated white sugar
  • 2 tablespoons cornstarch
  • 3/4 cup bourbon or other whiskey
  • Pinch salt
  • 2 tablespoons unsalted butter

Method

Step 1

Preheat the oven to 350 degrees F.

Step 2

Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.

Step 3

Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.

Step 4

Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

Step 5

Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

Step 6

In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

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