Pappadeaux Bread Pudding Recipes

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.

NEW ORLEANS BREAD PUDDING WITH WHISKEY SAUCE

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.

BREAD PUDDING WITH PRALINE SAUCE

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.