New Orleans Style Bread Pudding With Whiskey Sauce Recipes

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NEW ORLEANS BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Bread Pudding With Whiskey Sauce image

Bake this New Orleans bread pudding with whiskey sauce and enjoy a virtual trip to the French Quarter. Make the rich sauce with whiskey or bourbon.

Provided by Diana Rattray

Categories     Dessert

Time 2h28m

Yield 12

Number Of Ingredients 22

For the Bread Pudding:
1/4 cup raisins
2 tablespoons whiskey, or bourbon
12 ounces day-old French bread
2 cups half-and-half
1 cup whole milk
3 large eggs
1 cup light or dark brown sugar, packed
2 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
Dash of salt
For the Whiskey Sauce:
1 cup heavy cream
1/2 cup whole milk
1/4 cup white granulated sugar
1 tablespoon cornstarch
2 tablespoons whiskey, or bourbon
2 egg yolks
Pinch of salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract. optional

Steps:

  • Gather the ingredients.
  • Place the raisins and whiskey in a small saucepan and heat just until the mixture comes to a simmer. Remove from the heat and let stand for 20 to 30 minutes. Alternatively, place the raisins and whiskey in a cup and heat in the microwave oven for about 20 to 30 seconds, leaving to rest for 20 to 30 minutes.
  • Slice the bread into 1/2-inch rounds and then cut the rounds into 1/2-inch cubes; you should have about 8 cups of bread cubes.
  • In a large bowl, combine the half-and-half and whole milk with the eggs and brown sugar. Whisk until well blended. Add the vanilla extract, cinnamon, nutmeg, and dash of salt.
  • Add the bread cubes and soaked raisins with their liquid to the bowl with the milk-egg mixture and stir to coat thoroughly. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Stir occasionally.
  • While the mixture rests, preheat the oven to 325 F. Generously butter a 2 1/2-quart baking dish.
  • Spoon the bread mixture into the prepared baking dish, distributing the raisins as evenly as possible.
  • Bake the bread pudding in the preheated oven for about 1 hour, or until it is firm and golden brown. Remove the bread pudding to a rack to cool.
  • Gather the ingredients.
  • Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside.
  • In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon.
  • In another bowl, whisk the egg yolks and set aside.
  • Place the saucepan with the cream mixture over medium heat and add the cornstarch mixture. Cook until the sauce comes to a boil, stirring constantly. Reduce the heat to low and continue cooking for 3 minutes, stirring frequently.
  • Add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. By tempering the mixture you prevent the eggs from becoming curdled.
  • Pour the egg yolk mixture into the saucepan and cook for 1 minute longer. Whisk in a pinch of salt, the butter, and vanilla, if using.
  • Transfer the sauce to a bowl and if not serving immediately, place a sheet of plastic wrap directly on top to prevent a skin from forming. The sauce will thicken more as it stands. When ready to serve, spoon some of the warm sauce over each serving of bread pudding and enjoy.

Nutrition Facts : Calories 353 kcal, Carbohydrate 41 g, Cholesterol 135 mg, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, Sodium 273 mg, Sugar 26 g, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 0 g

NEW ORLEANS-STYLE BREAD PUDDING



New Orleans-Style Bread Pudding image

From my favorite dessert cookbook: "Gooey Desserts-The Joy of Decadence" by Elaine Corn She states: My mother goes to conferences now and then with my father. When the men sequester themselves, she and some other spouses attend cooking classes. During one such confab in New Orleans, she took a class from Joe Cahn at the New Orleans School of Cooking, and brought home this incomparable recipe. My friend Kathleen, who is also my chief bread-pudding tester, warns anyone who has just partaken of this dessert to wait a while before driving. "God forbid you might have to take a Breathalyzer test! Whew!

Provided by chefRD

Categories     Dessert

Time 1h35m

Yield 16-20 serving(s)

Number Of Ingredients 15

10 ounces loaf stale French bread, crumbled (if you use fresh french bread reduce milk to 3 cups) or 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
2 cups sugar (granulated)
1/2 cup unsalted butter, melted
3 eggs
2 tablespoons pure vanilla extract
1 cup raisins
1 cup shredded coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups milk
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup Bourbon

Steps:

  • For the Bread Pudding:.
  • Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
  • Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
  • For Whiskey Sauce:.
  • Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

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

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

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

BON TON CAFE (NEW ORLEANS) BREAD PUDDING



Bon Ton Cafe (New Orleans) Bread Pudding image

This is a recipe I got back in the 80's from the Bossier City (Louisiana)Police Dept cookbook. I have made it for years and everyone always loves it and request the recipe. It is a delicious old fashion bread pudding. The recipe notes that it was a favorite among the police chiefs at their convention in New Orleans.

Provided by Britt Os sweetie pie

Categories     Dessert

Time 45m

Yield 20-25 serving(s)

Number Of Ingredients 11

1 loaf French bread
1 quart milk
3 eggs
2 cups sugar
2 tablespoons vanilla
3 tablespoons oleo
1 cup raisins (optional)
1/2 cup butter
1 cup sugar
1 egg
whiskey

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.

Nutrition Facts : Calories 283.8, Fat 9.8, SaturatedFat 4.8, Cholesterol 61.3, Sodium 228.8, Carbohydrate 44.3, Fiber 0.7, Sugar 30.3, Protein 4.9

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Top Asked Questions

How do you make bourbon bread pudding with whiskey sauce?
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.
How do you make Joe's whiskey pudding?
For the Bread Pudding:. Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees. Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce. For Whiskey Sauce:.
How to make caramel whiskey sauce for bread pudding?
While the bread pudding is baking in the oven, make the caramel whiskey sauce. In a small saucepan, combine the white and brown sugars, butter, water, and cinnamon. Cook until an amber-colored caramel sauce forms, about 10 minutes. Do not boil, set aside. (If the caramel color is not dark enough for you, add about a 1 – 2 tablespoons of molasses.)
How long to bake bread pudding at 350?
Directions Preheat the oven to 350 degrees F. Place the bread in a large bowl. Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

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