New Orleans-Style Bread Pudding With Whiskey Sauce
A recipe for New Orleans-style bread pudding served with a whiskey sauce. Day old bread is used to make a delightful and comforting dessert.
Course
Dessert
Cuisine
American Southern
Prep Time20minutes
Cook Time50minutes
Total Time1hour10minutes
AuthorRenee
Ingredients
For the bread pudding:
12to 14 cups 1-inch cubes day-old white breadsuch as French or Italian
7tablespoonsunsalted butter
2cupsheavy cream
4cupswhole milk
6large eggs
1 3/4cupsplus 2 tablespoons light brown sugar
4 1/2teaspoonspure vanilla extract
1 1/2teaspoonsground cinnamon
1/2teaspoonfreshly grated nutmeg
1/4teaspoonsalt
1/2cupraisins
Confectioners' sugarfor garnish
For the whiskey sauce:
2cupsheavy cream
1/2cupwhole milk
1/2cupgranulated white sugar
2tablespoonscornstarch
3/4cupbourbon or other whiskey
Pinch of salt
2tablespoonsunsalted butter
Instructions
For the bread pudding:
Preheat the oven to 350 degrees F.
Place the bread in a large bowl. In a small saucepan, melt 6 tablespoons of butter and pour over the bread cubes. Use a rubber spatula to toss the bread and evenly distribute the butter. Grease a 9 X 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.
For the 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 remaining 1/2 cup of bourbon. Serve warm.
Recipe Notes
Recipe courtesy Emeril Lagasse, Emeril's Potluck, William Morrow Publishers, New York, 2004