NEW ORLEANS BREAD PUDDING WITH WHISKEY SAUCE
Bake this New Orleans bread pudding with whiskey sauce and enjoy a virtual trip to the French Quarter. Make the rich sauce with whiskey or bourbon.
Provided by Diana Rattray
Categories Dessert
Time 2h28m
Yield 12
Number Of Ingredients 22
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.
Nutrition Facts : Calories 353 kcal, Carbohydrate 41 g, Cholesterol 135 mg, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, Sodium 273 mg, Sugar 26 g, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 0 g
BREAD PUDDING WITH WHISKEY SAUCE
This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.
Provided by CHERRY195
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g
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.
WHISKEY BREAD PUDDING
Steps:
- In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
- Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
- For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
- To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
- Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.
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.
BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE
This is another recipe from Kitchen to Kitchen a feature in The Houston Chronicle--they recommend trying croissant, brioche or challah for the bread--it is described as "tasty with a wonderful sauce". Hope you enjoy.
Provided by Peggy Lynn
Categories Breads
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For The Bread Pudding:.
- Preheat oven to 350°F.
- Grease a 2-quart baking dish.
- Scatter the bread in the baking dish.
- Pour the scalded milk over the bread; set aside.
- Mix the eggs with the sugar.
- Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
- Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
- Set the baking dish inside a slightly larger pan.
- Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
- Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
- For the Whiskey sauce:.
- In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
- Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
- Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
- Blend the cornstarch with 1/4 cup cold water.
- Add to the saucepan.
- Bring the custard to a boil, whisking constantly for several minutes until it thickens.
- Remove from the heat.
- Stir in vanilla extract and whiskey.
- Strain through a fine-mesh sieve.
- Pour over bread pudding as desired.
- *Cook time does not reflect the refrigeration time*.
Nutrition Facts : Calories 580.8, Fat 19.4, SaturatedFat 10.5, Cholesterol 224.4, Sodium 408.3, Carbohydrate 85.7, Fiber 1.3, Sugar 57.1, Protein 14.4
BIG JOHN'S BREAD PUDDING WITH WHISKY SAUCE
Bread pudding is the most popular classic New Orleans dessert. Every cook has their own recipe, this is mine.
Provided by Big John
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Add sugar, vanilla and spices to eggs (mixed with egg whites from sauce) and beat.
- Add milk and butter, beat again.
- Stir in pineapple, coconut and pecans.
- Place bread in a large buttered baking pan and pour beaten mixture over top.
- Let stand for 15 minutes.
- Bake until the center becomes firm.
- SAUCE: Cream butter and sugar over medium heat until all butter is absorbed.
- Remove from heat and blend in egg yolk and vanilla.
- Pour in Whiskey while stirring constantly.
- Sauce will thicken as it cools.
- Serve over warm bread pudding.
BON TON CAFE (NEW ORLEANS) BREAD PUDDING
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
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
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