NEW ORLEANS BREAD PUDDING
"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
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-STYLE BREAD PUDDING
From my favorite dessert cookbook: "Gooey Desserts-The Joy of Decadence" by Elaine Corn She states: My mother goes to conferences now and then with my father. When the men sequester themselves, she and some other spouses attend cooking classes. During one such confab in New Orleans, she took a class from Joe Cahn at the New Orleans School of Cooking, and brought home this incomparable recipe. My friend Kathleen, who is also my chief bread-pudding tester, warns anyone who has just partaken of this dessert to wait a while before driving. "God forbid you might have to take a Breathalyzer test! Whew!
Provided by chefRD
Categories Dessert
Time 1h35m
Yield 16-20 serving(s)
Number Of Ingredients 15
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.
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
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.
AUTHENTIC NEW ORLEANS BREAD PUDDING
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
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).
NEW ORLEANS STYLE BREAD PUDDING
This is the only recipe my family has ever used. You can decrust the bread, but it's not really necessary if using the original thin-crusted New Orleans style French Bread.
Provided by gailanng
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees (lower temperature if baking in glass pan).
- Butter 10" x 14" baking pan.
- Place bread cubes into a large mixing bowl.
- Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
- Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
- Add egg and sugar mixture to bread mixture. Stir in melted butter.
- Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
- Bake uncovered approximately 45 minutes to1 hour. The edges will turn slightly brown, pulling away from pan and center will be set.
- Best if eaten the same day.
Nutrition Facts : Calories 879.3, Fat 25.8, SaturatedFat 14.1, Cholesterol 200.8, Sodium 947.8, Carbohydrate 134.4, Fiber 3.1, Sugar 56.8, Protein 27.6
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
NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE
I have saved this recipe from a 1983 magazine article highlighting the wonderful recipes from New Orleans. It is a little different take on an old familiar dessert.
Provided by Bren in LR
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk).
- Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
- Beat in the milk. Stir in the raisins and pecans.
- Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
- Pour the egg mixture over the cubes and toss until the bread is soaked.
- Let sit about 45 minutes, patting the bread down into the liquid occasionally.
- Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy.
- To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream.
- Lemon Sauce (makes about 3/4 cup).
- Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
- Stir in the dissolved cornstarch and vanilla.
- Cook 1 minute over high heat, stirring constantly.
- Strain, squeezing the sauce from the lemon rind.
NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY CREAM
Steps:
- In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about six minutes.) Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans.
- Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked. Let it sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a preheated 350 degree oven. Immediately lower the heat to 300 degrees and bake 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
- For lemon sauce, squeeze 2 tablespoons juice from the lemon halves and place juice in a 1-quart saucepan; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.
- To make chantilly cream, refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat. Makes about 2 cups.
- To serve, put 1 1/2 tablespoons warm lemon sauce in each dessert dish, then spoon in a half cup bread pudding and top with a quarter cup chantilly cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE
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
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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