Bon Ton Cafe New Orleans Bread Pudding Recipes

COPYCAT BON TON CAFE'S BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Place the milk in a large bowl. Add the cubed bread, tossing to mix it well. Let the bread soak in the milk for 15 minutes. Stir the eggs, sugar, vanilla, and raisins into the bread mixture. Mix well. Add the melted margarine to the bottom of a 9x13-inch baking dish and spread evenly. Add the bread pudding mixture to the dish, distributing it evenly in the dish. Place the baking dish in the oven and bake at 350 degrees F for 40 minutes or until set. Meanwhile, for the whiskey sauce: Place the sugar and butter in the top of a double boiler over simmering water. Stir well until the sugar is dissolved. Add about 1/4 cup of the hot sugar mixture to the beaten egg and stir quickly to combine (this prevents curdling). Add the egg mixture to the hot sugar mixture and stir quickly to fully incorporate. Remove the pan from heat, let cool, then add in the whiskey. When the bread pudding is cooked, remove it from the oven and let it cool for a couple of minutes. Scoop the pudding into individual heat-proof serving dishes. Top each serving with whiskey sauce and then place under the broiler for 1-2 minutes. Serve hot. Recipe Source: Bon Ton Cafe on Magazine St., New Orleans

BON TON BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• 1. Pre-heat oven to 375 Melt the butter and set to the side. Soak bread in milk: crush with hands until well mixed. Then add eggs, sugar, vanilla, and raisins, and stir well. Pour butter in the bottom of a thick pan 9x13 should do. Bake until very firm. Keep checking with a knif after 45 minutes. Let cool, then cube the pudding for individual servings. when ready to serve add sauce and heat under the broiler until slightly borwned. Serve with whiskey sauce, a lot of it! HA!
• 2. Whiskey Sauce: cream the sugar and egg until well mixed, add melted butter and continue to melt sugar. Add Whiskey to taste

BON TON CAFE (NEW ORLEANS) BREAD PUDDING

Steps:

• Soak bread in milk and crush with hands until well mixed.
• Add eggs, sugar, vanilla and raisins and stir well.
• Melt butter and pour into 9 x 13 pan Add pudding mixture and bake at 350 until very firm (my oven takes about 35 minutes).
• Let cool then cube pudding. When ready to serve add sauce and heat under broiler.
• Cooking whiskey sauce.
• Cook sugar and butter in double broiler until very hot and well dissolved. Then add in well beaten egg and whip real fast so egg does not curdle. Let cool and add whiskey to taste.

NEW ORLEANS BREAD PUDDING

Steps:

• In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.