BOURBON BREAD PUDDING
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Number Of Ingredients 12
Steps:
- Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
- Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
- Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
- Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
N'AWLINS BOURBON GLAZED BREAD PUDDING
This absolutely superb dessert is at the top of my DH's favorites list. Keep this dish in mind for Mardi Gras; this dish smacks of the old New Orleans and is the perfect kick-off to the more austere Lenten season. However, it is good anytime. The recipe is from cookbook authors Diana and Paul von Welanetz who consider it one of their best recipes. Note that the recipe makes a large amount. See the note at the end if you only need 5-6 servings. Drying time for the bread is not included in the preparation time.
Provided by Lorraine of AZ
Categories Dessert
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cut the bread into one-inch cubes and; if the bread is fresh, let it dry at room temperature for about 30 minutes. Place the cubes in a large mixing bowl. Cover with milk and let stand about 15 minutes until milk is absorbed.
- Preheat the oven to 350 degrees.
- In a small mixing bowl, beat the eggs, sugar, and vanilla until thick and creamy. Add pecans and raisins, pour over the soaked bread cubes, and stir until mixed.
- Grease a 9 x 11 x 2-inch baking dish ( or 2 6-cup dishes. Spoon the pudding mixture into the baking dish(es) and dot the surface of the pudding evenly with butter.
- The pudding must bake in a water-bath, so place a larger shallow pan in the center of the preheated oven. Set the dishes dishes in it and pour boiling water into the outer pan to a depth of 1 inch. Bake for 55-65 minutes, until a knife inserted in the center of the pudding comes out clean. Let stand at room temperature for at least 10 minutes before serving.
- To make the Bourbon Sauce: Combine the sugar with the water in a heavy 2-quart saucepan. Bring to a boil without stirring. Insert a candy thermometer and let simmer until the mixture reaches 238 depgrees, about 4-5 minutes. Remove the thermometer.
- Lower the heat and add the pieces of butter all at once. Stir rapidly with a wire whisk until the butter has been absorbed and the mixture is creamy. Remove the pan from the heat.
- Blend the bourbon and cornstarch together until well combined and stir into the sauce. Beat with a whisk until smooth. Return the sauce to the heat and whisk for a minute or two, just until it reaches a hard boil and bubbles up in the pan. If the sauce remains hot for too long a time or is overcooked, it will eventually become grainy from the evaporation of the liquid. To remedy this, simply add a tablespoon or two of water and reheat, whisking constantly to a hard boil. Remove from the heat. Serve over the warm bread pudding.
- Note: The one large pudding will make 10-12 servings. If your group is small, make the pudding in the two 6-cup dishes. Serve the one and store the other in the refrigerator for up to 4 days, or freeze it for up to 4 months. To serve, bring to room temperature,l then heat at 300 degrees for about 20 minutes until it is warm through. The sauce may be made in advance and stored in the refrigertor for up to a month. To serve, bring it to a boil in a small heavy saucean over medium heat, whisking constantly. If the sauce sugars, remedy it as above.
Nutrition Facts : Calories 717.1, Fat 30.1, SaturatedFat 13.8, Cholesterol 119.8, Sodium 391.3, Carbohydrate 98, Fiber 2.2, Sugar 73.5, Protein 9.4
BREAD PUDDING WITH SOUTHERN BOURBON SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
- With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
- Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
- Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.
BOURBON BREAD PUDDING
A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!
Provided by BugNBear
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
- Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
- Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
- Pour sauce over bread pudding when done.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 59.9 g, Cholesterol 97.1 mg, Fat 21.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 12.4 g, Sodium 388.5 mg, Sugar 46 g
JULIANNA'S JUNK IT N'AWLINS BREAD PUDDING
This looks scrumptious! Mmm...warm bread pudding! From Penzey's Spices catalog, this is a sample recipe from their One Magazine.
Provided by hannahactually
Categories Dessert
Time 1h32m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine the stale bread, PB, chocolate, and butterscotch chips, nuts, shredded coconut, raisins, and dried cranberries.
- Mix together the sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg, and vanilla.
- Pour the egg mixture over the bread mixture.
- The mixture should be moist but not soupy.
- Pour into a buttered 9x13 inch baking dish.
- Place on middle rack in non-preheated oven.
- Bake at 350°F for approximately 1 hour and 15 minutes, or until the top is golden-brown.
- When the bread pudding is done baking, prepare the WHISKEY SAUCE.
- Heat butter and sugar over medium heat until all the butter is absorbed.
- Remove from heat and blend in egg yolk.
- Pour in bourbon gradually to taste, stirring constantly.
- Sauce will thicken as it cools.
- Serve warm over bread pudding.
- ***BOURBON NOTES: Using Jack Daniels will result in a stronger taste, whereas Southern Comfort will give you a sweeter taste.
Nutrition Facts : Calories 1454.3, Fat 82.7, SaturatedFat 47.2, Cholesterol 254, Sodium 703.3, Carbohydrate 158.7, Fiber 6.6, Sugar 125.3, Protein 17.9
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- To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
- Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
- Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
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