Photo: Classic New Orleans Bread Pudding with a Bourbon Sauce Recipe
Ingredients
- 1 teaspoon unsalted butter
- 4 large eggs
- 1 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 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 raisins
- 1 recipe Spiced Cream, recipe follows
- Sprigs fresh mint
- Shaker confectioners' sugar
Directions
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.
Spiced Cream:
- 1 quart heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
Yield: 4 cups
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By frenchbb
on January 24, 2013
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Maybe I'm blind, but I don't see the Bourbon Sauce recipe on this page. I served it w/o the sauce and just used the whipped cream recipe attached. Everyone LOVED it, even the guy who doesn't like raisins!
Would like to know what the Bourbon Sauce recipe is...
By britneeharker
Upland, CA
on December 02, 2012
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Used the Bread pudding recipe, and combined the bourbon sauce with Barbra Garrett's, "Bread Pudding with Southern Bourbon Sauce". Only difference in sauce was it called for two yolks (not cooked but wisked together with hot butter/sugar. Bread pudding recipe came out delicious. I added half cup of rasins and half cup of cranberries. Plus a little more bourbon :
By Let;s Eat
Central Virginia
on June 11, 2012
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After grousing that neither a local restaurant nor our neighborhood bakery grasped the concept that bread pudding is custard, not semi-moist bread, I went looking for a great recipe to make at home. This was the first interesting recipe I came across so I made it--WOW, thanks Emeril. It has turned into an all-times favorite dessert with all to whom we have served it. Since I prefer a sauce to a whipped cream topping I used Emerls recipe from his other New Orleans Bread Pudding recipe. The combo is fantastic. It's a struggle to keep from making it too often 'cause it ain't really health food. I;m looking forward to trying some variations of bourbon sauce and additions to the pudding like nuts or other fruits but there won't be any deviation from Emeril's basic recipe.
Try it, you'll love it
Read all 27 reviews