BON TON BREAD PUDDING WITH WHISKEY SAUCE
I do not normally eat dessert but when in New Orleans and at Bon Ton Cafe it is a "Must Try" These are original recipes of Alzina Pierce of Bon Ton Restaurant, 401 Magazine Street, New Orleans
Provided by Nancy R
Categories Puddings
Number Of Ingredients 14
Steps:
- 1. 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!
- 2. Whiskey Sauce: cream the sugar and egg until well mixed, add melted butter and continue to melt sugar. Add Whiskey to taste
BREAD PUDDING II
My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
Provided by ELLENMARIE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
BON TON (TEMPS) BREAD PUDDING
This recipe time is because of the soaking time for bread I came across this recipe in Oklahoma you would think Louisiana I have made this for a lot of different people and they all seem to love it. I hope I do this recipe justice because I really do not measure everything it is more of sight then amount. Enjoy it
Provided by Glenda Moore
Categories Other Breads
Time 2h40m
Number Of Ingredients 14
Steps:
- 1. Preheat Oven to 375* 10-15 min before stopping the soaking process Prepare the pudding: Combine the bread and milk in a large bowl and let stand to soak approx 45min-1hr can soak couple hours if need be. Stir Mixture with Fork to mix well. The raisins is my addition to this part of recipe and how i do them, in a microwave bowl Add water & Raisins cover with "Press N Seal" put in Microwave for 3 minutes leave it alone until you are ready to use it 5-10 min. (do not open Microwave) (will be hot when opening) Beat the Eggs, Sugar and Vanilla in a bowl. Stir in the Raisins and water into egg mixture, Mix into the Bread mixture and stir mixture again. Coat the bottom of a 9x13 baking Pan with the butter. Pour the bread mixture into the prepared pan. Bake at 375 for 40-45 minutes or until very firm. Cool on a wire rack.
- 2. To Prepare the Sauce: Beat the butter and sugar in the top of a double boiler until the butter is melted and sugar is dissolved, stirring constantly. Beat in the egg quickly. Remove from the heat and allow to cool. stir in the whiskey,I prefer Gentle Jack or anything smooth. To Serve, cut the cooled pudding into squares and place on individual ovenproof serving dishes. top each with the sauce and broil until bubbly. (DO NOT make the mistake of using too much sauce)
BON TON CAFE (NEW ORLEANS) BREAD PUDDING
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
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
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
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