New Orleans Style Bread Pudding with Whiskey Sauce

Total Time:
1 hr 55 min
Prep:
10 min
Inactive:
45 min
Cook:
1 hr

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

Whiskey Sauce:
  • 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

  • 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.


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