NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- 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.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- 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.
CLASSIC NEW ORLEANS BREAD PUDDING WITH A BOURBON SAUCE
Make and share this Classic New Orleans Bread Pudding With a Bourbon Sauce recipe from Food.com.
Provided by Warren B.
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
- Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.
Nutrition Facts : Calories 617.8, Fat 44.8, SaturatedFat 27.2, Cholesterol 199.4, Sodium 221.6, Carbohydrate 45.7, Fiber 2.9, Sugar 22.9, Protein 10.8
N'AWLINS BOURBON GLAZED BREAD PUDDING
This absolutely superb dessert is at the top of my DH's favorites list. Keep this dish in mind for Mardi Gras; this dish smacks of the old New Orleans and is the perfect kick-off to the more austere Lenten season. However, it is good anytime. The recipe is from cookbook authors Diana and Paul von Welanetz who consider it one of their best recipes. Note that the recipe makes a large amount. See the note at the end if you only need 5-6 servings. Drying time for the bread is not included in the preparation time.
Provided by Lorraine of AZ
Categories Dessert
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cut the bread into one-inch cubes and; if the bread is fresh, let it dry at room temperature for about 30 minutes. Place the cubes in a large mixing bowl. Cover with milk and let stand about 15 minutes until milk is absorbed.
- Preheat the oven to 350 degrees.
- In a small mixing bowl, beat the eggs, sugar, and vanilla until thick and creamy. Add pecans and raisins, pour over the soaked bread cubes, and stir until mixed.
- Grease a 9 x 11 x 2-inch baking dish ( or 2 6-cup dishes. Spoon the pudding mixture into the baking dish(es) and dot the surface of the pudding evenly with butter.
- The pudding must bake in a water-bath, so place a larger shallow pan in the center of the preheated oven. Set the dishes dishes in it and pour boiling water into the outer pan to a depth of 1 inch. Bake for 55-65 minutes, until a knife inserted in the center of the pudding comes out clean. Let stand at room temperature for at least 10 minutes before serving.
- To make the Bourbon Sauce: Combine the sugar with the water in a heavy 2-quart saucepan. Bring to a boil without stirring. Insert a candy thermometer and let simmer until the mixture reaches 238 depgrees, about 4-5 minutes. Remove the thermometer.
- Lower the heat and add the pieces of butter all at once. Stir rapidly with a wire whisk until the butter has been absorbed and the mixture is creamy. Remove the pan from the heat.
- Blend the bourbon and cornstarch together until well combined and stir into the sauce. Beat with a whisk until smooth. Return the sauce to the heat and whisk for a minute or two, just until it reaches a hard boil and bubbles up in the pan. If the sauce remains hot for too long a time or is overcooked, it will eventually become grainy from the evaporation of the liquid. To remedy this, simply add a tablespoon or two of water and reheat, whisking constantly to a hard boil. Remove from the heat. Serve over the warm bread pudding.
- Note: The one large pudding will make 10-12 servings. If your group is small, make the pudding in the two 6-cup dishes. Serve the one and store the other in the refrigerator for up to 4 days, or freeze it for up to 4 months. To serve, bring to room temperature,l then heat at 300 degrees for about 20 minutes until it is warm through. The sauce may be made in advance and stored in the refrigertor for up to a month. To serve, bring it to a boil in a small heavy saucean over medium heat, whisking constantly. If the sauce sugars, remedy it as above.
Nutrition Facts : Calories 717.1, Fat 30.1, SaturatedFat 13.8, Cholesterol 119.8, Sodium 391.3, Carbohydrate 98, Fiber 2.2, Sugar 73.5, Protein 9.4
CREOLE BREAD PUDDING WITH BOURBON SAUCE
I found this recipe on the MyRecipes.com website. The intro states it originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). It is positively delicious. It's really quite good as a plain bread pudding (without the added sauce). But the Bourbon sauce is really the je ne sais quoi finish that makes this stand out far above all the others I've tried. For those who don't care for alcohol, the Bourbon Sauce is not really "boozey" (it's not detected at all, in fact) but is a creamy sauce with a slight caramel flair to it.
Provided by Northwestgal
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
- Pour into a greased 13- x 9-inch baking dish. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
- For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
- Spoon Bourbon Sauce over each serving of Creole Bread Pudding.
Nutrition Facts : Calories 989.2, Fat 27.9, SaturatedFat 15.5, Cholesterol 185.3, Sodium 986.6, Carbohydrate 154.2, Fiber 5, Sugar 59.2, Protein 27.7
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- To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
- Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
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