NEW ORLEANS BREAD PUDDING WITH WHISKEY SAUCE
Bake this New Orleans bread pudding with whiskey sauce and enjoy a virtual trip to the French Quarter. Make the rich sauce with whiskey or bourbon.
Provided by Diana Rattray
Categories Dessert
Time 2h28m
Yield 12
Number Of Ingredients 22
Steps:
- Gather the ingredients.
- Place the raisins and whiskey in a small saucepan and heat just until the mixture comes to a simmer. Remove from the heat and let stand for 20 to 30 minutes. Alternatively, place the raisins and whiskey in a cup and heat in the microwave oven for about 20 to 30 seconds, leaving to rest for 20 to 30 minutes.
- Slice the bread into 1/2-inch rounds and then cut the rounds into 1/2-inch cubes; you should have about 8 cups of bread cubes.
- In a large bowl, combine the half-and-half and whole milk with the eggs and brown sugar. Whisk until well blended. Add the vanilla extract, cinnamon, nutmeg, and dash of salt.
- Add the bread cubes and soaked raisins with their liquid to the bowl with the milk-egg mixture and stir to coat thoroughly. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Stir occasionally.
- While the mixture rests, preheat the oven to 325 F. Generously butter a 2 1/2-quart baking dish.
- Spoon the bread mixture into the prepared baking dish, distributing the raisins as evenly as possible.
- Bake the bread pudding in the preheated oven for about 1 hour, or until it is firm and golden brown. Remove the bread pudding to a rack to cool.
- Gather the ingredients.
- Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside.
- In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon.
- In another bowl, whisk the egg yolks and set aside.
- Place the saucepan with the cream mixture over medium heat and add the cornstarch mixture. Cook until the sauce comes to a boil, stirring constantly. Reduce the heat to low and continue cooking for 3 minutes, stirring frequently.
- Add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. By tempering the mixture you prevent the eggs from becoming curdled.
- Pour the egg yolk mixture into the saucepan and cook for 1 minute longer. Whisk in a pinch of salt, the butter, and vanilla, if using.
- Transfer the sauce to a bowl and if not serving immediately, place a sheet of plastic wrap directly on top to prevent a skin from forming. The sauce will thicken more as it stands. When ready to serve, spoon some of the warm sauce over each serving of bread pudding and enjoy.
Nutrition Facts : Calories 353 kcal, Carbohydrate 41 g, Cholesterol 135 mg, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, Sodium 273 mg, Sugar 26 g, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 0 g
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.
NEW ORLEANS BREAD PUDDING
"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE
Originally the country cook's solution for using up stale bread as well as cream and eggs, bread pudding is now considered an elegant dessert. This rich version is accented with pecans and accompanied with bourbon sauce.
Provided by Alan in SW Florida
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
- MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
- Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
- Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
- Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
- Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
- To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
- NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.
Nutrition Facts : Calories 662.8, Fat 35.7, SaturatedFat 13, Cholesterol 181.4, Sodium 430.4, Carbohydrate 76, Fiber 3.9, Sugar 48.9, Protein 11.6
BOURBON BREAD PUDDING
Provided by Pat Neely
Categories Bourbon Milk/Cream Egg Dessert Bake New Year's Eve Winter Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 12
Steps:
- Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
- Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
- Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
- Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
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
BREAD PUDDING WITH BOURBON SAUCE
This Southern Bread Pudding is luscious. Be sure to serve the bourbon sauce while it is slightly warm. Quite often, this is our family's choice of holiday desserts. This came from an old southern cookbook many years ago.
Provided by NoSpringChicken
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
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 PRALINE SAUCE
This is a wonderful family recipe I often make at Thanksgiving and Christmas.
Provided by Leah Little
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
- Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
- Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
- Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g
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