Bon Ton Temps Bread Pudding Recipes

COPYCAT BON TON CAFE'S BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Place the milk in a large bowl. Add the cubed bread, tossing to mix it well. Let the bread soak in the milk for 15 minutes. Stir the eggs, sugar, vanilla, and raisins into the bread mixture. Mix well. Add the melted margarine to the bottom of a 9x13-inch baking dish and spread evenly. Add the bread pudding mixture to the dish, distributing it evenly in the dish. Place the baking dish in the oven and bake at 350 degrees F for 40 minutes or until set. Meanwhile, for the whiskey sauce: Place the sugar and butter in the top of a double boiler over simmering water. Stir well until the sugar is dissolved. Add about 1/4 cup of the hot sugar mixture to the beaten egg and stir quickly to combine (this prevents curdling). Add the egg mixture to the hot sugar mixture and stir quickly to fully incorporate. Remove the pan from heat, let cool, then add in the whiskey. When the bread pudding is cooked, remove it from the oven and let it cool for a couple of minutes. Scoop the pudding into individual heat-proof serving dishes. Top each serving with whiskey sauce and then place under the broiler for 1-2 minutes. Serve hot. Recipe Source: Bon Ton Cafe on Magazine St., New Orleans

BON TON FRENCH BREAD PUDDING IN WHISKEY SAUCE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 F. Soak bread in milk. Crush with hands to make sure milk is soaked through. Add eggs, sugar, vanilla, raisins and stir well. Pour margarine in bottom of heavy 9 x 14 baking pan. Add bread mixture, and bake till very firm, approximately 40 minutes. Cool the pudding, cube it and put in individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes. Whiskey Sauce: Cream sugar and butter and cook in a double boiler until very hot and well dissolved. Add well-beaten egg and whip very fast so egg doesn't curdle. Cool and add whiskey.

BON TON CAFE (NEW ORLEANS) BREAD PUDDING

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.

BREAD PUDDING (BON TEMPS ROULER)

Steps:

• In a saucepan melt the butter in the milk to scald.
• While the milk is heating, place the raisins in another saucepan with water to cover and bring to a boil to plump the raisins. Drain well and set aside.
• In a bowl whisk together the eggs, sugar, nutmeg, cinnamon, vanilla and salt. Add milk in a slow, steady stream, whisking constantly (or else the eggs will curdle). Add raisins and bread. Push down the bread to make sure it soaks up most of the custard mixture but is still very moist. Place in a buttered two-quart (about 10 inches in diameter) baking pan or earthenware crock. Place this in a larger baking pan filled halfway with hot water. Cover it all with tin foil.
• Bake at 350 degrees for about one hour. Remove tin foil and bake another 15 minutes to brown. Serve hot with whisky sauce.

BON TON BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Pre-heat oven to 375 Melt the butter and set to the side. Soak bread in milk: crush with hands until well mixed. Then add eggs, sugar, vanilla, and raisins, and stir well. Pour butter in the bottom of a thick pan 9x13 should do. Bake until very firm. Keep checking with a knif after 45 minutes. Let cool, then cube the pudding for individual servings. when ready to serve add sauce and heat under the broiler until slightly borwned. Serve with whiskey sauce, a lot of it! HA!
• Whiskey Sauce: cream the sugar and egg until well mixed, add melted butter and continue to melt sugar. Add Whiskey to taste