C Ts Louisiana Bread Pudding With Bourbon Sauce Recipes

LOUISIANA BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.
• To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.
• Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.
• Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.

LOUISIANA BREAD PUDDING WITH BOURBON CREAM SAUCE

Steps:

• 1. For the raisins. Warm the bourbon on stove top. Mix the raisins in the bourbon and let soak at least 1 hour or overnight.
• 2. For the bread pudding Place the bread in a large bowl. Pour the milk and heavy cream over the bread. Mix the eggs with the sugar, vanilla, salt, and allspice together. Pour over the bread and mix well. Stir in the raisins. Sprinkle the cinnamon over top.
• 3. For the bourbon sauce Place the heavy cream in a large saucepan. Mix the cornstarch with the water and set aside. Heat the milk over medium heat just until it starts to boil. Turn off the heat and whisk in the cornstarch mixture. Keep whisking until thickened. Turn the heat back on low and add the sugar and bourbon. Cook about stirring constantly about 3 minutes. Remove from heat.
• 4. Preheat oven 350 degrees. Place the butter in the bottom of a 9 x 13 pan and set in oven until butter is melted. Pour the bread mixture in the pan. Pour about 1/2 of the bourbon cream over top. Place in oven and bake 35 minutes. Serve with remaining bourbon sauce over top

BREAD PUDDING WITH BOURBON SAUCE

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.

BREAD PUDDING WITH BOURBON SAUCE

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.

LOUISIANA BREAD PUDDING

Steps:

• Preheat oven to 350. In a large mixing bowl whisk together eggs, cream, and milk until well combined. Add in sugar cinnamon vanilla and splash of butter until everything is well blended(you can smell heaven). Now you have to get messy, break up all of the bread into the custard and fold together by hand until all of the bread is soaked(you will have some excess liquid but its ok) and let sit for about 20 minutes. Melt the the 1 stick of butter and pour the melted butter in a 13 x 9 baking dish. Pour the bread pudding into the dish and bake for 50-60 minutes in which i prefer 60 but your oven is different but the sides should form a nice brown crust.
• For the sauce,slightly melt white chocolate chips in a bowl in microwave and set aside. In a saucepan melt 1 stick butter on medium heat until it starts to slightly bubble, add in bourbon, cream and powdered sugar and whisk while still on heat until well combined and then add melted white chocolate chips and continue to whisk, if too thick add more cream.
• I say start the sauce 20 minutes before you pull the bread pudding out of the oven and if you decide not to use the white chocolate chips in the sauce then substitute 1 cup of granulated sugar for the powdered sugar and add more bourbon.

BREAD PUDDING WITH BOURBON PECAN SAUCE

Steps:

• 1. Bourbon Pecan Sauce: In a saucepan, melt butter; add sugar, water and egg, whisking to blend well.
• 2. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
• 3. Whisk in moonshine or bourbon to taste. Remove from heat and add toasted pecans. Whisk before serving.
• 4. The sauce should be soft, creamy, and smooth. I like the sauce warm but not hot.
• 5. Bread Pudding: Preheat oven to 350°F.
• 6. Soak the bread in the heavy cream in a large mixing bowl. Stir with hands until well mixed and all the cream is absorbed. If you think the mixture looks too dry, add a few tablespoons more of the heavy cream or milk.
• 7. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture.
• 8. Gently stir the raisins and coconut into the mixture.
• 9. Grease bottom and sides of a 9x13 inch baking dish/pan with butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
• 10. Serve with bourbon pecan sauce on the side; pour on to taste. Best fresh and eaten the day it is made.