Louisiana Bread Pudding With Whiskey Sauce Food

BREAD PUDDING WITH WARM WHISKEY SAUCE

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

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.

LOUISIANA BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.
• To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.
• Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.
• Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.

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.

LOUISIANA BREAD PUDDING WITH BOURBON CREAM SAUCE

Steps:

• 1. For the raisins. Warm the bourbon on stove top. Mix the raisins in the bourbon and let soak at least 1 hour or overnight.
• 2. For the bread pudding Place the bread in a large bowl. Pour the milk and heavy cream over the bread. Mix the eggs with the sugar, vanilla, salt, and allspice together. Pour over the bread and mix well. Stir in the raisins. Sprinkle the cinnamon over top.
• 3. For the bourbon sauce Place the heavy cream in a large saucepan. Mix the cornstarch with the water and set aside. Heat the milk over medium heat just until it starts to boil. Turn off the heat and whisk in the cornstarch mixture. Keep whisking until thickened. Turn the heat back on low and add the sugar and bourbon. Cook about stirring constantly about 3 minutes. Remove from heat.
• 4. Preheat oven 350 degrees. Place the butter in the bottom of a 9 x 13 pan and set in oven until butter is melted. Pour the bread mixture in the pan. Pour about 1/2 of the bourbon cream over top. Place in oven and bake 35 minutes. Serve with remaining bourbon sauce over top

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.

SOUTHERN BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Cut bread into cubes (you need about 6 cups of cubed bread total)
• In a large mixing bowl, combine milk, half n half, sugar, eggs, nutmeg, vanilla, cinnamon and raisins
• Pour mixture over bread; coat well; allow to rest for 1 hour (stir occasionally)
• Preheat oven to 350ºF
• Lightly butter an 8 x 8" baking pan and place it in a 9 x 13" pan; add water to the 9 x 13" until it the pan is half full
• Pour soaked bread and milk mixture into 8 x 8" greased pan; if you want to add raisins, mix them in now. (See recipe notes about raisins)
• Place both pans in oven on the middle rack, uncovered; bake 45-60 minutes on 350ºF until center is set (test with knife)
• While the bread pudding is baking make the sauce; melt one stick of butter in a double boiler on low heat; remove from heat; set aside
• In a bowl, combine sugar and egg
• Gradually add sugar/egg combination to melted butter (off heat), stirring constantly; return pan back to low heat; continue stirring; as sugar begins to dissolve, you can turn the heat up a little; when sugar is dissolved, remove pan from heat and set aside; allow to cool a little before the next step
• Stir in whiskey; plate bread pudding and drizzle warm sauce over it