Photo: New Orleans Style Bread Pudding with Whiskey Sauce Recipe
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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By nishdadish_9276712
Rochester, MN
on January 14, 2012
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Made this recipe for thanksgiving, and was a huge hit! I didn't use whiskey in the whiskey sauce, but rather just 1-2 tblsp of cognac (and it still had a good alcohol flavor to it...I think that much whiskey would be too much of an alcohol taste. first, made it with raisins, and the second time, tried adding in ghirardelli chocolate chips. makes a huge pan, and I had no leftovers at all.
By janetvx
Metuchen, NJ
on December 25, 2011
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I just took this out of the oven this morning for dessert later this afternoon and I grabbed a little taste. I'm salivating just writing about it now. I can't wait to taste it with the sauce. I think I'll go sneak another taste right now.
By psk858
on December 04, 2011
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I think there are two types of bread pudding lovers. Those who like it more as a bread, and those who like it more as a pudding. If you like it more as a pudding, this recipe is AMAZING! I usually don't like bread pudding, but I tried this one and it is the ONLY bread pudding that I have liked. I think it's in the whiskey sauce. Give me anything made with Makers Mark and I love it! I've read that other people recommend reducing the amount of whiskey, but I thought it was perfect. I made this dish for a party on my first try and it came out absolutely wonderfully (even novices in the kitchen like me can make this. I had people complimenting me on the pudding and wanting the recipe. I definitely recommend using french or italian bread or baguettes!!
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