NEW ORLEANS BREAD PUDDING
"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
NEW ORLEANS BREAD PUDDING WITH WHISKEY SAUCE
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
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 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.
SPICED CREAM FOR NEW ORLEANS BREAD PUDDING
Spiced Cream Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
Provided by Warren B.
Categories Sauces
Time 10m
Yield 4 Cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes.
- Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
Nutrition Facts : Calories 348.4, Fat 35.2, SaturatedFat 21.9, Cholesterol 130.4, Sodium 36.2, Carbohydrate 7.8, Fiber 0.1, Sugar 5.1, Protein 2
SPICED BREAD PUDDING
Provided by Alton Brown
Time 9h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.
- Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute. Add the remaining 2 cups half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 72 hours.
- Preheat the oven on the lowest (or warm) setting.
- Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer. Tear the disk into pieces and scatter in a large roasting pan. Cut all the way around the inside of the boule just inside the outer wall. Cut downward and across the interior of the bread, first in one direction, then 90 degrees to it to create a grid, the way you would cube mango flesh to remove it from the skin. Remove the plugs of bread and tear into hunks about the size of an egg. Add to the roasting pan and bake until bread is dry, 1/2 to 2 hours.
- Sprinkle the fruit over the bread, pour in the custard, and press the bread to submerge all the pieces. Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator.
- Preheat the oven to 325 degrees F.
- Pour the melted butter into a spray bottle and spritz the inside of the bread shell. Be sure to cover the bottom with a thin layer to prevent the custard from soaking through. Place the bread shell in a 10-inch cast-iron skillet and place in the oven to toast the interior for 30 minutes.
- Remove the bread shell from the oven and transfer the soaked bread mixture into the shell. Bake until the bread pudding souffles and reaches an internal temperature of 165 to 170 degrees F, 1 1/2 to 2 hours. Remove and cool 30 minutes before slicing or scooping and serving.
BREAD PUDDING WITH SPICED RUM SAUCE
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with a wonderful spiced rum sauce.
Categories Bread Milk/Cream Egg Dessert Bake Rosh Hashanah/Yom Kippur Raisin Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
- Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.
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