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New Orleans Bread Pudding
Created by: Howcan Team
Ingredients
- 6 cups of stale French bread, torn into pieces
- 2 cups of whole milk
- 1 cup of heavy cream
- 4 eggs
- 1 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 cup of raisins (optional)
- 1/4 cup of unsalted butter, melted
- 1/4 cup of bourbon or whiskey (for the sauce)
- 1 cup of granulated sugar (for the sauce)
- 1/2 cup of heavy cream (for the sauce)
- 1/4 cup of unsalted butter (for the sauce)
- 1/4 teaspoon of salt (for the sauce)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
- In a large bowl, combine 6 cups of torn French bread, 2 cups of whole milk, and 1 cup of heavy cream. Let it sit for 10 minutes to allow the bread to soak up the liquid.
- In another bowl, whisk together 4 eggs, 1 cup of granulated sugar, 2 teaspoons of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Pour this mixture over the soaked bread and stir to combine. Add 1/2 cup of raisins if desired.
- Pour 1/4 cup of melted unsalted butter into the bottom of the prepared baking dish. Pour the bread mixture on top of the butter. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
- While the bread pudding is baking, make the whiskey sauce. In a saucepan, combine 1/4 cup of unsalted butter, 1 cup of granulated sugar, 1/2 cup of heavy cream, and 1/4 teaspoon of salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the sauce is smooth. Remove from heat and stir in 1/4 cup of bourbon or whiskey.
- Serve the bread pudding warm, drizzled with the whiskey sauce. Enjoy!
New Orleans bread pudding has a rich history dating back to the 18th century when French settlers brought their culinary traditions to the city. This delectable dessert is a staple in Creole cuisine, known for its decadent combination of French bread, eggs, milk, and spices, all topped with a luscious whiskey or rum sauce. Renowned chefs like Emeril Lagasse and John Besh have put their own spin on this classic dish, elevating it to new heights of indulgence. Today, the best versions of this dessert can be found in iconic New Orleans restaurants such as Commander's Palace and Brennan's. The key to a perfect bread pudding lies in the quality of the bread and the richness of the custard, making it a must-try for anyone visiting the Big Easy.
80 min
8
350 calories
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