NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- 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.
- 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.
BREAD PUDDING WITH WHISKEY SAUCE III
This bread pudding is absolutely delicious!
Provided by LADYEM
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
- Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
- Bake 45 minutes in the preheated oven, until lightly browned.
- To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 93.8 g, Cholesterol 157.2 mg, Fat 24.2 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 13.9 g, Sodium 428.6 mg, Sugar 61.3 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
IRISH BREAD PUDDING WITH JACK DANIELS CARAMEL-WHISKEY SAUCE
This recipe has been in my family for years and years. I remember sitting with my great grandma trying to get her to help me write everything down. The house smells of cinnamon and whiskey. What could be better??
Provided by KitsuneLeh
Categories Dessert
Time P1DT35m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
- JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
- Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
- Remove from heat.
- Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
- Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
- PUDDING: Preheat oven to 350°F.
- Brush melted butter on one side of French bread slices.
- Bake buttered side up until lightly toasted, about 10 minutes.
- Cut bread into 1/2 inch cubes and set aside.
- Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
- Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
- Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
- Combine sugar and cinnamon; sprinkle over pudding.
- Bake at 350F for 35 minutes or until set.
- Serve warm with Jack Daniel's caramel-whiskey sauce.
- TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.
Nutrition Facts : Calories 499.5, Fat 13.7, SaturatedFat 8, Cholesterol 67.6, Sodium 330.5, Carbohydrate 75.9, Fiber 1.6, Sugar 49.6, Protein 8.7
JACK DANIELS BREAD PUDDING
This recipe was shared with me by a DF when she brought it to one of our Lady Elks Pot Luck Dinners when I lived in Nevada City, CA. All though there is another recipe for a bread pudding with Jack Daniel's sauce it is NOT the same, and this is the recipe my family requests on many of our get togethers. This makes 2 large pans of pudding, and can be halved, or freeze one for later.
Provided by Chabear01
Categories Dessert
Time 2h15m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 15
Steps:
- Pudding:.
- Lightly grease deep dish casserole pans.
- Fill with toasted bread cubes and raisins mixed together.
- Heat milk and butter in pan over medium heat.
- Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt. Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture. Pour over the bread and raisins. Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time) with the pudding into a deeper pan that has at least an inch of water in it, and cover with foil.
- Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. Pour cream sauce over the pudding and keep warm in oven until time to serve.
- Cream Sauce (I make this while the pudding is cooking):.
- Combine all ingredients into a large saucepan and heat to boiling. Turn heat down to low and allow to reduce to consistency of your liking.
- I double the sauce recipe so I can have some to pour over the pudding and ice cream when I serve it.
- Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.
Nutrition Facts : Calories 393.5, Fat 11.6, SaturatedFat 6.6, Cholesterol 59.1, Sodium 462.3, Carbohydrate 61.5, Fiber 1.9, Sugar 21.2, Protein 10.5
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