Creole Bread Pudding With Whiskey Sauce Food

CREOLE BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 9×13 inch baking dish.
• In a large mixing bowl, beat the eggs with an electric mixer or a whisk until frothy.
• Beat in the sugar, milk, vanilla, and nutmeg. Mix thoroughly.
• Add the bread and raisins and stir well by hand. Set aside and let the bread soak for 15 minutes.
• Pour the bread mixture into the prepared dish and smooth the top.
• Bake just until set, about 45 minutes.
• Meanwhile, combine the water, brown sugar, and nutmeg in a medium saucepan and bring to a boil over high heat.
• In a small bowl, stir together the bourbon and corn-starch, then stir into the sugar mixture and cook until the mixture thickens and is smooth, about 8 to 10 minutes (you will have to lower the heat as high will cause the mixture to bubble over).
• Stir in the butter and serve over warm bread pudding.

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE

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

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.

CAJUN BREAD PUDDING WITH WHISKEY VANILLA SAUCE!

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.

IRISH BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat oven to 350.
• Line a large, deep roasting pan with dish towels.
• Bring a kettle of water to a boil.
• Place rack in the center of oven.
• Drizzle the melted butter over bread cubes and place them in a buttered 9-by-13-inch baking pan.
• Scald the milk and cream.
• Mix together the eggs, sugar, salt and vanilla. Stir in the hot milk and cream.
• Pour this custard over the bread cubes.
• Sprinkle lightly with cinnamon and nutmeg (go easy on the nutmeg).
• Place baking pan in roasting pan and set on oven rack.
• Pour boiling water into roasting pan until it comes at least halfway up the sides of the baking pan.
• Bake in a water bath until set, about 40 minutes.
• Serve warm with whisky sauce.
• You'll only need 1/2 the recipe for the sauce, or make only 1/2 the recipe.
• Whiskey Sauce:.
• Melt the butter in a sauce pan over medium heat.
• When bubbling, whisk in sugar but do not bring to boil.
• In a separate bowl beat the egg yolks.
• When the sugar is melted, slowly whisk the yolks into the sugar mixture.
• Remove from heat.
• Slowly whisk in the whisky and drizzle over bread pudding.

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.

CREOLE BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Generously grease a 13 by 9 inch baking pan with butter or vegetable oil.
• Combine the sugar and nutmeg in a large bowl and stir with a whisk or fork to mix well.
• Add the beaten eggs, milk, and vanilla, and stir to mix well into a custard,
• Add bread cubes along with raisins and nuts if using them, and stir to mix everything well.
• Set the pudding mixture aside for 20 to 30 minutes, to allow the bread to absorb the custard.
• Meanwhile, heat the oven to 350 degree4s F,
• While the pudding is resting, make the sauce, combining the water, brown sugar, and nutmeg in a small saucepan.
• In a small bowl, stir together the bourbon and the cornstarch, mixing them well,.
• Bring the saucepan of water and brown sugar to a rolling boil over high heat, and then add the cornstarch-bourbon mixture and brng tio a boil.
• Cookm, stirring oftenm until thickened and smooth, about 10 minutes.
• Remove from heat and add the butter, stiurring uniult iut melts and everything makes a smooth sauce. ,
• Remove from heat and set aside to cool.
• Pour the pudding mixture into the buttered baking dish and place it in the center of the 350 Degree oven.
• Bake until the custard is fairly firm, puffed up, and nicely, lightly browned.
• Remove from oven and place on a wire cooking rack or folded kitchen towel.
• Serve warm or at room temperature, with Sauce and whipped cream or ice cream.

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Make the bread pudding: Preheat oven to 350 degrees F.
• Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.
• Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.
• Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
• Make the meringue: Preheat oven to 350 degrees F.
• Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work.
• In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim.
• Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle.

COMMANDER'S PALACE BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 3/4 cup sugar, the cinnamon, and nutmeg in a large bowl. Beat in whole eggs until smooth; whisk in cream and vanilla. Add bread cubes; stir, allowing bread to soak up custard. Scatter raisins in greased pan; top with egg mixture, which will prevent raisins from burning. Bake until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean, 25 to 30 minutes. It should be moist, not runny or dry. Cool to room temperature.
• Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk egg whites and cream of tartar until foamy. Gradually add remaining 3/4 cup sugar; continue whisking until shiny and thick. Test with a clean spoon. If whites stand up stiff, like shaving cream, when you pull out the spoon, meringue is ready. Do not overwhip, or whites will break down and souffle will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide a portion of this mixture among the ramekins. Place remaining bread pudding in bowl, break into pieces, and carefully fold in rest of meringue. Top off souffles with this lighter mixture, piling it high, about 1 1/2 inches over top edge of ramekins. With a spoon, smooth and shape tops into a dome over ramekin rims. Bake immediately until golden brown, about 20 minutes. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle, and spoon the room-temperature whiskey sauce into the souffles.

BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350°F. Grease an 8-inch square baking pan.
• To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
• To make the 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.
• Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
• To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
• Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
• Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
• Note: New Orleans French bread is very light and tender. Outside New Orleans, use only a light bread. If the bread is too dense, the recipe won't work. We suggest Italian bread as the most comparable.

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 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.

CREOLE BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted 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.
• For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
• Spoon Bourbon Sauce over each serving of Creole Bread Pudding.

CREOLE BREAD PUDDING WITH WHISKEY SAUCE

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.