Creole Bread Pudding With Whiskey Sauce Recipes

CREOLE BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 9×13 inch baking dish.
• In a large mixing bowl, beat the eggs with an electric mixer or a whisk until frothy.
• Beat in the sugar, milk, vanilla, and nutmeg. Mix thoroughly.
• Add the bread and raisins and stir well by hand. Set aside and let the bread soak for 15 minutes.
• Pour the bread mixture into the prepared dish and smooth the top.
• Bake just until set, about 45 minutes.
• Meanwhile, combine the water, brown sugar, and nutmeg in a medium saucepan and bring to a boil over high heat.
• In a small bowl, stir together the bourbon and corn-starch, then stir into the sugar mixture and cook until the mixture thickens and is smooth, about 8 to 10 minutes (you will have to lower the heat as high will cause the mixture to bubble over).
• Stir in the butter and serve over warm bread pudding.

CREOLE BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• 1. Preheat oven to 300 degrees. In a large bowl, thoroughly combine sugar, cinnamon and nutmeg. Slowly whisk in the eggs one at a time along with the milk, cream, and vanilla.
• 2. Tear the bread pieces into bite-sized pieces and add them to a buttered 9 x 13 baking dish. Pour the custard mixture over the top of the bread, pressing down and allow the bread to soak for 1 hour.
• 3. Then add the raisins and pecan pieces. Baked uncovered 1 1/2 hours Meanwhile prepare the whiskey sauce and keep warm for serving.
• 4. To prepare the whiskey sauce - Heat the cream and sugar in a heavy bottomed medium-size saucepan over medium-high heat until the mixture begins to boil. Mix cornstarch and cold water in a small bowl until smooth and slowly whisk it in to the simmering cream. Simmer 2-3 minutes. Place the egg yolks into a stainless steel bowl and whisk. Temper the yolks by slowly add 1 cup hot mixture into them. Return the yolk mixture to the hot cream mixture whisking slowly . After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh sieve. Add the whiskey, adjusting to taste and keep warm until ready to serve bread pudding.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
• In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
• Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
• Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
• Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and souffle will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.

CREOLE BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
• To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.