New Orleans Bread Pudding Food

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NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

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.

NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE



New Orleans Style Bread Pudding With Rum Sauce image

Make and share this New Orleans Style Bread Pudding With Rum Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 19

12 -14 cups bread cubes, day old french bread is best
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 7/8 cups brown sugar
4 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup raisins
confectioners' sugar, for garnish
2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup rum (or bourbon if preferred)
1 pinch salt
2 tablespoons unsalted butter

Steps:

  • Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:.
  • Preheat oven to 350 ℉. Grease a 9x13 inch baking pan with the butter. Set aside.
  • Place the bread cubes in a large bowl.
  • Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
  • Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
  • Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:.
  • In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
  • Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
  • Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.

AUTHENTIC NEW ORLEANS BREAD PUDDING



Authentic New Orleans Bread Pudding image

Franks Authentic New Orleans Bread Pudding. From http://www.wwltv.com Chef's Notes: There's a certain way to "scald" milk. You pour it into a deep saucepan and heat the milk gently, stirring constantly. Don't let it come to a boil and don't let it burn! When you see tiny bubbles beginning to form around the edge of the pan, take the pan off the fire and stir the milk until the bubbling stops. Some food scientists say that because of pasteurization it's no longer necessary (it was done originally to kill whatever bacteria might be in the milk). . .other scientists, however, say it should still be done when doing baked goods. I always scald the milk that goes into my bread pudding. I m not sure how many people this serves, Sorry I just estimated. Serve with Franks Rum Walnut Sauce "Recipe #388590"

Provided by daisygrl64

Categories     Dessert

Time 1h35m

Yield 12-14 pieces

Number Of Ingredients 12

1 tablespoon butter
1 loaf stale new orleans French bread
6 eggs, beaten well
1 1/4 cups granulated sugar
2 tablespoons pure vanilla extract
2 tablespoons ground cinnamon
1/4 teaspoon nutmeg
5 cups whole milk, scalded
1 cup whipping cream
1/2 cup butter, melted
2 cups rum-soaked raisins
1 large rome apple, peeled and diced (or Fiji apple)

Steps:

  • First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2"x2" squares and place them in the pan.
  • Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
  • Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
  • Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
  • At this point pour the custard mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften (ideally, you want to allow the bread to truly "soak" into the custard).
  • Then when the bread becomes "heavenly moist" and fluffy, evenly sprinkle on the raisins and the diced apple (again with your fingers, gently push them into the softened bread).
  • Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until the pudding turns a rich honey brown and a toothpick inserted into the center comes out clean).

BON TON CAFE (NEW ORLEANS) BREAD PUDDING



Bon Ton Cafe (New Orleans) Bread Pudding image

This is a recipe I got back in the 80's from the Bossier City (Louisiana)Police Dept cookbook. I have made it for years and everyone always loves it and request the recipe. It is a delicious old fashion bread pudding. The recipe notes that it was a favorite among the police chiefs at their convention in New Orleans.

Provided by Britt Os sweetie pie

Categories     Dessert

Time 45m

Yield 20-25 serving(s)

Number Of Ingredients 11

1 loaf French bread
1 quart milk
3 eggs
2 cups sugar
2 tablespoons vanilla
3 tablespoons oleo
1 cup raisins (optional)
1/2 cup butter
1 cup sugar
1 egg
whiskey

Steps:

  • Soak bread in milk and crush with hands until well mixed.
  • Add eggs, sugar, vanilla and raisins and stir well.
  • Melt butter and pour into 9 x 13 pan Add pudding mixture and bake at 350 until very firm (my oven takes about 35 minutes).
  • Let cool then cube pudding. When ready to serve add sauce and heat under broiler.
  • Cooking whiskey sauce.
  • Cook sugar and butter in double broiler until very hot and well dissolved. Then add in well beaten egg and whip real fast so egg does not curdle. Let cool and add whiskey to taste.

Nutrition Facts : Calories 283.8, Fat 9.8, SaturatedFat 4.8, Cholesterol 61.3, Sodium 228.8, Carbohydrate 44.3, Fiber 0.7, Sugar 30.3, Protein 4.9

CLASSIC NEW ORLEANS BREAD PUDDING WITH A BOURBON SAUCE



Classic New Orleans Bread Pudding With a Bourbon Sauce image

Make and share this Classic New Orleans Bread Pudding With a Bourbon Sauce recipe from Food.com.

Provided by Warren B.

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 teaspoon unsalted butter
4 large eggs
1 cup light-brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg, freshly grated
1 teaspoon pure vanilla extract
1/4 cup Bourbon
2 cups half-and-half
8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
1 cup bittersweet chocolate chips
4 cups spiced cream, recipe follows
1 sprig of fresh mint
2 teaspoons confectioners' sugar, Shaker

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
  • Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.

Nutrition Facts : Calories 617.8, Fat 44.8, SaturatedFat 27.2, Cholesterol 199.4, Sodium 221.6, Carbohydrate 45.7, Fiber 2.9, Sugar 22.9, Protein 10.8

NEW ORLEANS BREAD PUDDING



New Orleans Bread Pudding image

"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

1/2 cup raisins
1/4 cup brandy or unsweetened apple juice
1/2 cup butter, melted, divided
1 tablespoon sugar
4 eggs, lightly beaten
2 cups half-and-half cream
1 cup packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
10 slices day-old French bread (1 inch thick), cubed
SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
Dash salt
1 cup cold water
1 tablespoon butter
2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE



New Orleans Bread Pudding With Amaretto Sauce image

While on a trip to New Orleans I attended a cooking class for some local flavor! I don't even like bread pudding but tasted this anyways.OH MY!! This was the best thing in the world! Most recipe's call for a whiskey sauce but the Amaretto sauce in this one is plate licking out of this world!! I will be posting it by itself too! I recommend doubling the sauce recipe because I like extra of it,and find that others do too!

Provided by Luckeydevil

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 loaf French bread, stale cut into 1 inch cubes (I store the loaf in a cold oven over night to make it stale)
1 quart milk
1/2 cup sugar
2 tablespoons Amaretto (optional)
1 cup raisins
1 tablespoon vanilla extract
6 eggs
2 tablespoons cinnamon
1 cup powdered sugar (for sauce)
1/2 cup butter (for sauce)
1/4 cup Amaretto (for sauce)

Steps:

  • Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
  • Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
  • Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
  • Cool 10 minutes before serving with sauce.
  • For sauce: I always double this!
  • Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
  • ENJOY!

Nutrition Facts : Calories 560.3, Fat 21.6, SaturatedFat 11.6, Cholesterol 206.2, Sodium 542, Carbohydrate 78.8, Fiber 3.3, Sugar 38.6, Protein 14.4

NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE



New Orleans Bread Pudding With Bourbon Sauce image

Originally the country cook's solution for using up stale bread as well as cream and eggs, bread pudding is now considered an elegant dessert. This rich version is accented with pecans and accompanied with bourbon sauce.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup pecans, toasted and chopped (See Note)
1/2 cup packed light brown sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
5 large eggs
2 cups milk
1 cup golden raisin
12 slices stale firm-textured white bread, cut into cubes (about 6 cups)
1/2 cup pecans, toasted and chopped (See Note)
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
4 tablespoons butter
1/2 cup packed dark brown sugar
1 teaspoon cornstarch
1/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons Bourbon

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
  • MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
  • Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
  • Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
  • Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
  • Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
  • To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
  • NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.

Nutrition Facts : Calories 662.8, Fat 35.7, SaturatedFat 13, Cholesterol 181.4, Sodium 430.4, Carbohydrate 76, Fiber 3.9, Sugar 48.9, Protein 11.6

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