CREOLE BREAD PUDDING WITH BOURBON SAUCE RECIPE
This bread pudding is from New Orleans chef Leah Chase, the queen of Creole cuisine. And yes, it does call for 5 tablespoons of vanilla extract!
Provided by Leah Chase
Categories Desserts
Time 1h15m
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple and next 4 ingredients. Stir in 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. Serve with Bourbon Sauce.
CREOLE BREAD PUDDING WITH WHISKEY SAUCE
Steps:
- Preheat the oven to 250 degrees F.
- Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
- Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
- Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
CREOLE BREAD PUDDING
Steps:
- Preheat the oven to 300 degrees. 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-size pieces and place in a lightly buttered 9-by-13-inch pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the bread pudding and top with nuts. Bake uncovered 1½ hours. P repare the Rye Whiskey Sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the Rye Whiskey Sauce. Rye Whiskey Sauce Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until the mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 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. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Store sauce in covered container in the refrigerator up to 3 days. Note: When reheating sauce, be sure to use a moderate temperature so the egg in the sauce doesn't curdle.
CREOLE BREAD PUDDING WITH WHISKEY SAUCE
If you like whiskey, you'll love this bread pudding. If not, you can still serve it with a vanilla custard sauce and it will be delicious.
Provided by Daily Inspiration S
Categories Puddings
Time 2h15m
Number Of Ingredients 17
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.
CREOLE BREAKFAST BREAD PUDDING
This dish is ideal for any breakfast or brunch menu, and equally good at supper time when served with a nice green salad and a simple soup to start. Linguica sausage adds the right savory touch to kick this bread pudding up a notch or two. If you can't find linguica sausage or don't care for it use any garlicky sausage pork sausage. Recipe is courtesy Emeril Lagasse.
Provided by Barb G.
Categories Breakfast
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Heat a heavy skillet over medium-high heat; add chopped sausages pieces and cook until golden brown and the fat is rendered, about 5 minutes; add onions and bell peppers, and sauté until soft, 3 minutes; add green onions and stir well, add the white wine and reduce heat slightly, stirring, about 1 minute over high heat; remove from heat.
- Place the bread in a large mixing bowl; add the milk and cream and stir well; let set 5 minutes.
- Pour the melted butter into a 9 x 13-inch casserole dish, and coat the sides and bottom evenly; pour any EXTRA butter into the bread mixture.
- Mix the sausage and bread mixtures; add the eggs, grated Pepper Jack cheese and Monterey Jack cheeses, salt, black pepper, and cayenne, and quickly fold together.
- Cover with aluminum foil and bake 1 hour; uncover and bake for 15 minutes, or until casserole is lightly browned on top; serve hot, good served with sunny side up eggs, enjoy.
CREOLE BREAD PUDDING
Recipe is from the historic Brennan's Restaurant in Houston, Texas. The Restaurant first opened in 1967 as a sister restaurant to the world famous Commander's Palace in New Orleans. Definitely not low calorie - would be a great special occasion dessert. Note: I am not fond of whiskey in my sauce; therefore, I prefer to leave it out entirely and use vanilla extract instead.
Provided by DailyInspiration
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 16
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.
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