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.
BREAD PUDDING WITH WHISKEY SAUCE
Serve whiskey Sauce over bread pudding - a flavorful dessert made with eggs, vanilla and whipped cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
- In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
- In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
- Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
- Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.
Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 190 mg, Fat 5 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 36 g, TransFat 1 1/2 g
BREAD PUDDING WITH WARM WHISKEY SAUCE
Make and share this Bread Pudding With Warm Whiskey Sauce recipe from Food.com.
Provided by Galley Wench
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Soak raisins in warm water for 30 minutes, then drain.
- Lighly grease a 9-inch-glass casserole and fill with French bread cubes(use enough bread to come all the way to the top of the pan).
- Sprinkle raisins on top.
- In large bowl, whisk together the half-and-half, beaten eggs, sugar, vanilla, nutmeg and melted butter.
- Pour over the bread and raisins and lighly fold in using a spatula.
- Allow the bread to soak for 30 minutes. The pan will be very full. If you have too much batter, discard the excess. If there is not enough to fill the pan add additional half-and-half or milk.
- Bake for about 45 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
- To make the whiskey sauce:
- In a small bowl beat eggs together with whiskey. Set aside.
- Melt butter in a large saucepan over low heat.
- Add the sugar and stir well.
- Remove from the heat, let cool slightly. Quickly whisk in the beaten eggs and whiskey.
- Place the sauce back on the stove over low heat and whisk constantly until the sauce has slightly thickened, about 6 to 8 minutes.
- NOTE: If over cooked the sauce will curdle.
- Keep warm until serving.
BREAD PUDDING WITH WHISKEY SAUCE
The whiskey sauce is what makes this recipe incredible. It comes from my friend Beth, who is a great cook! She also uses nuts or pineapple for a variation.
Provided by mermaidmagic
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For the pudding:.
- In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
- Add raisins.
- Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
- When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
- It needs to be very wet and somewhat giggly.
- Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
- The pudding should bounce back a little and the knife should come out almost clean from the center.
- The pudding will look very raised and poofy when you remove it from the oven.
- It will fall in a minute.
- For the Sauce:.
- In a small saucepan, melt one stick butter or margarine.
- Add brown sugar and stir constantly until melted.
- Add whiskey and stir again until heated.
- Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.
Nutrition Facts : Calories 696.8, Fat 29.8, SaturatedFat 17.6, Cholesterol 156.8, Sodium 374.2, Carbohydrate 97, Fiber 1, Sugar 76, Protein 7.6
BREAD PUDDING WITH WHISKEY SAUCE III
This bread pudding is absolutely delicious!
Provided by LADYEM
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
- Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
- Bake 45 minutes in the preheated oven, until lightly browned.
- To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 93.8 g, Cholesterol 157.2 mg, Fat 24.2 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 13.9 g, Sodium 428.6 mg, Sugar 61.3 g
BREAD PUDDING WITH WHISKEY SAUCE
This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.
Provided by CHERRY195
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g
WHISKEY BREAD PUDDING
Steps:
- In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
- Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
- For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
- To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
- Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.
CAJUN BREAD PUDDING WITH WHISKEY VANILLA SAUCE!
While bread pudding was originally developed to make use of stale bread (Cajuns' don't waste anything), it has evolved into its own creamy, crunchy, delicious dessert and is now a much-loved Southern tradition--especially to Cajun and Creole people. Note: Prep time includes standing time.
Provided by CaliforniaJan
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- *Brandy may be used instead of whiskey, if desired. If you'd rather not use liquor, fresh orange juice may be substituted for the whiskey.
- BREAD PUDDING:.
- Preheat the oven to 350ºF. Grease a 9 x 13-inch pan with the 1 tablespoon butter.
- Toast the pecans in a dry frying pan over medium heat for 5-10 minutes, or until fragrant (don't allow pecans to burn). Remove from the heat.
- Whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, melted butter and milk until well blended.
- Place half the bread cubes in the buttered dish, top with the chopped pecans, then pour half the liquid mixture over the bread. Add the remaining bread cubes and top with remaining liquid. Cover with plastic wrap and let set for 30 minutes, gently pressing the cubes underneath the liquid a few times to make sure the bread is moistened. Remove plastic, cover with foil and bake in preheated oven for 45 minutes.
- Uncover the pudding, drizzle 1 cup of the warm Whiskey Vanilla Sauce over it, and bake for an additional 5 minutes, uncovered. Let set for at least 5 minutes before cutting. Serve the remaining Whiskey Vanilla Sauce with the pudding.
- WHISKEY VANILLA SAUCE.
- While pudding is baking, combine the sugar, cream, spices, and butter in a small saucepan and bring to a gentle boil. When the butter is melted, combine the whiskey, cornstarch, and vanilla in a small bowl, then slowly whisk the whiskey mixture into the gently boiling sauce.
- Boil gently for 5 minutes, stirring often.
- GARNISH.
- Whip the cream and keep in refrigerator until serving time.
Nutrition Facts : Calories 1205.7, Fat 69.7, SaturatedFat 34.8, Cholesterol 249.5, Sodium 348.6, Carbohydrate 133.9, Fiber 3.2, Sugar 108.6, Protein 12.1
BREAD PUDDING WITH WHISKEY SAUCE
Make and share this Bread Pudding With Whiskey Sauce recipe from Food.com.
Provided by WonderMima
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 9 by 13 pan with butter.
- Cube the bread and place in a large casserole dish.
- beat together the eggs, yolks, milk, melted butter, cinnamon and nutmeg.
- Sprinkle the Raisins on the cubed bread and pour the milk mixture over the bread.
- Press the bread down into the pan making sure it is absorbing the milk mixture.
- Cover with foil.
- Bake for 50 min at 350 degrees.
- For the sauce.
- Combine butter and sugar, microwave for 2 min and stir.
- Add the whiskey, stir and microwave again for 1 minute Drizzle the sauce over each individual piece of bread pudding and then drizzle with heavy cream.
Nutrition Facts : Calories 543, Fat 23.1, SaturatedFat 12.7, Cholesterol 186, Sodium 568.2, Carbohydrate 70.1, Fiber 2.4, Sugar 36, Protein 12.2
BREAD PUDDING WITH WHISKEY SAUCE
I make this Bread Pudding for my family and they love it. For the Sauce you can add the whiskey or leave it achool free. If you make it with out the whiskey ADD another 1/4 to 1/2 cup more cream till it come out the consistency you like. Either way the Sauce will came out outstanding. Try to use as many Organic or Natural product you can. When you indulge yourself with a treat this tasty, you want to try to make it as Healthy as possible. Enjoy ............... From Chef Travis W Holland
Provided by Chef Travis W Holla
Categories Dessert
Time 1h
Yield 12 Large peices, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
- Mix together granulated sugar, eggs, and milk in a bowl; add vanilla, and cinnamon. Pour over cubed bread and let sit for 10 minutes.
- Pour bread mixture into prepared pan. Sprinkle 1/4 cup brown sugar over the top. Place a peice of parchment paper over the top and bake for 35. Then remove the parchment paper and place back in the oven for another 10-15 minutes, or until set. Remove from oven.
- For the sauce:.
- Mix together the brown sugar, butter, egg, nutmeg, whiskey, and vanilla in a saucepan over medium heat wisk together till the butter and sugar is melted and completely blended into the sauce. In a bowl mix the cornstarch and the heavy cream together. Add the cream mixture to the sauce and continue to whisk till it comes it a light boil, then remove from the heat. Pour the Whiskey Sauce over bread pudding. Serve warm or cold.
- Enjoy: from Chef Travis W Holland.
Nutrition Facts : Calories 724, Fat 21.9, SaturatedFat 10.9, Cholesterol 235.9, Sodium 459, Carbohydrate 116.8, Fiber 3.4, Sugar 81.2, Protein 14.7
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