Louisiana Bread Pudding Food

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.

NEW ORLEANS-STYLE BREAD PUDDING

Steps:

• For the Bread Pudding:.
• Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
• Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
• For Whiskey Sauce:.
• Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.

LOUISIANA BREAD PUDDING WITH LEMON SAUCE

Steps:

• BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.
• Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.
• Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.
• Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.
• Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.
• LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.
• Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.
• Remove from heat and add lemon zest, lemon juice and butter.
• Cut in squares and serve warm lemon sauce over bread pudding.

LOUISIANA BREAD PUDDING

Steps:

• Preheat oven to 350. In a large mixing bowl whisk together eggs, cream, and milk until well combined. Add in sugar cinnamon vanilla and splash of butter until everything is well blended(you can smell heaven). Now you have to get messy, break up all of the bread into the custard and fold together by hand until all of the bread is soaked(you will have some excess liquid but its ok) and let sit for about 20 minutes. Melt the the 1 stick of butter and pour the melted butter in a 13 x 9 baking dish. Pour the bread pudding into the dish and bake for 50-60 minutes in which i prefer 60 but your oven is different but the sides should form a nice brown crust.
• For the sauce,slightly melt white chocolate chips in a bowl in microwave and set aside. In a saucepan melt 1 stick butter on medium heat until it starts to slightly bubble, add in bourbon, cream and powdered sugar and whisk while still on heat until well combined and then add melted white chocolate chips and continue to whisk, if too thick add more cream.
• I say start the sauce 20 minutes before you pull the bread pudding out of the oven and if you decide not to use the white chocolate chips in the sauce then substitute 1 cup of granulated sugar for the powdered sugar and add more bourbon.