Hotel Natchez Bread Pudding With Bourbon Sauce Recipes

Steps:

• Preheat oven to 350 degrees F.
• Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
• With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
• Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
• Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

Steps:

• In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.

Steps:

• Soak bread in milk and work with back of a wooden spoon until it is well mixed. Add beaten eggs, sugar, vanilla, pecans, and raisins and combine well. Pour melted oleo in bottom of a heavy 7x11-inch oblong cake pan or similar baking dish. Bake at 350° for 1 1/2 hours or until very firm. Cool. Slice into squares. Top with Bourbon Sauce. Bourbon Sauce: Cream butter and sugar together and cook in the top of a double boiler until the mixture is very hot and the sugar dissolves. Pour into a blender and add egg at top speed so that egg doesn't scramble. Cool. Add bourbon just before serving. Spoon sauce over bread pudding. Heat under broiler.

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
• Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
• Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
• Pour sauce over bread pudding when done.

Steps:

• Soak bread in milk and work with back of a wooden spoon until it is well mixed. Add beaten eggs, sugar, vanilla, pecans, and raisins and combine well. Pour melted margarine in bottom of a heavy 7x11-inch oblong cake pan. Pour batter over butter. Bake at 350° for 1 1/2 hours or until very firm. Cool. Slice into squares. Top with Bourbon Sauce. Bourbon Sauce: Cream butter and sugar together and cook in the top of a double boiler until mixture is very hot and sugar dissolves. Pour into a blender and add egg; blend at top speed so that egg doesn't scramble. Cool. Add bourbon just before serving. Spoon sauce over bread pudding. Heat under broiler. Fun Fact: One of Mississippi's oldest cities, Natchez, was founded in 1716, predating the current capital city-Jackson-by more than a century. The city sits on a high bluff above the Mississippi River and in order to reach the riverbank one must travel down a steep road to the landing. Prior to the American Civil War, Natchez had the most millionaires per capita of any city in the United States, making it arguably the wealthiest city in the nation at the time. It was frequented by notables such as Aaron Burr, Henry Clay, Andrew Jackson, Zachary Taylor, and Jefferson Davis. Today the city boasts that it has more antebellum homes than anywhere else in the United States, partly due to the fact that during the war, Natchez was spared the destruction of many other Southern cities, such as Vicksburg to the north.