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.
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 LEMON SAUCE
I have saved this recipe from a 1983 magazine article highlighting the wonderful recipes from New Orleans. It is a little different take on an old familiar dessert.
Provided by Bren in LR
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk).
- Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
- Beat in the milk. Stir in the raisins and pecans.
- Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
- Pour the egg mixture over the cubes and toss until the bread is soaked.
- Let sit about 45 minutes, patting the bread down into the liquid occasionally.
- Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy.
- To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream.
- Lemon Sauce (makes about 3/4 cup).
- Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
- Stir in the dissolved cornstarch and vanilla.
- Cook 1 minute over high heat, stirring constantly.
- Strain, squeezing the sauce from the lemon rind.
NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE
Make and share this New Orleans Style Bread Pudding With Rum Sauce recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:.
- Preheat oven to 350 ℉. Grease a 9x13 inch baking pan with the butter. Set aside.
- Place the bread cubes in a large bowl.
- Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
- Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
- Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:.
- In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
- Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
- Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.
NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE
While on a trip to New Orleans I attended a cooking class for some local flavor! I don't even like bread pudding but tasted this anyways.OH MY!! This was the best thing in the world! Most recipe's call for a whiskey sauce but the Amaretto sauce in this one is plate licking out of this world!! I will be posting it by itself too! I recommend doubling the sauce recipe because I like extra of it,and find that others do too!
Provided by Luckeydevil
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
- Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
- Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
- Cool 10 minutes before serving with sauce.
- For sauce: I always double this!
- Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
- ENJOY!
Nutrition Facts : Calories 560.3, Fat 21.6, SaturatedFat 11.6, Cholesterol 206.2, Sodium 542, Carbohydrate 78.8, Fiber 3.3, Sugar 38.6, Protein 14.4
NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE
Originally the country cook's solution for using up stale bread as well as cream and eggs, bread pudding is now considered an elegant dessert. This rich version is accented with pecans and accompanied with bourbon sauce.
Provided by Alan in SW Florida
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
- MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
- Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
- Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
- Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
- Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
- To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
- NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.
Nutrition Facts : Calories 662.8, Fat 35.7, SaturatedFat 13, Cholesterol 181.4, Sodium 430.4, Carbohydrate 76, Fiber 3.9, Sugar 48.9, Protein 11.6
NEW ORLEANS-STYLE BREAD PUDDING
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
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.
AUTHENTIC NEW ORLEANS BREAD PUDDING
Franks Authentic New Orleans Bread Pudding. From http://www.wwltv.com Chef's Notes: There's a certain way to "scald" milk. You pour it into a deep saucepan and heat the milk gently, stirring constantly. Don't let it come to a boil and don't let it burn! When you see tiny bubbles beginning to form around the edge of the pan, take the pan off the fire and stir the milk until the bubbling stops. Some food scientists say that because of pasteurization it's no longer necessary (it was done originally to kill whatever bacteria might be in the milk). . .other scientists, however, say it should still be done when doing baked goods. I always scald the milk that goes into my bread pudding. I m not sure how many people this serves, Sorry I just estimated. Serve with Franks Rum Walnut Sauce "Recipe #388590"
Provided by daisygrl64
Categories Dessert
Time 1h35m
Yield 12-14 pieces
Number Of Ingredients 12
Steps:
- First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2"x2" squares and place them in the pan.
- Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
- Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
- Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
- At this point pour the custard mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften (ideally, you want to allow the bread to truly "soak" into the custard).
- Then when the bread becomes "heavenly moist" and fluffy, evenly sprinkle on the raisins and the diced apple (again with your fingers, gently push them into the softened bread).
- Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until the pudding turns a rich honey brown and a toothpick inserted into the center comes out clean).
NEW ORLEANS BREAD PUDDING
This bread pudding is perfectly light and fluffy while still remaining warm and hearty. The bourbon sauce is just right - far from overpowering - so don't be deterred! Have a second helping for me.
Provided by Linda Elmenhorst
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Tear bread in pieces and soak in milk at least one hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins.
- 2. Melt 3 Tablespoons butter in oblong baking dish. Pour pudding into dish and bake at 350 degrees for 1 hour. Let cool then cut into serving cubes and place in bowls. Top with Bourbon Sauce.
- 3. Bourbon Sauce: In a saucepan, mix 1 Cup Sugar, 1 Stick Butter, 1 egg beaten and 3 Tablespoons Bourbon. Cook on low heat until sugar has dissolved stirring constantly.
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
CLASSIC NEW ORLEANS BREAD PUDDING WITH A BOURBON SAUCE
Make and share this Classic New Orleans Bread Pudding With a Bourbon Sauce recipe from Food.com.
Provided by Warren B.
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
- Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.
Nutrition Facts : Calories 617.8, Fat 44.8, SaturatedFat 27.2, Cholesterol 199.4, Sodium 221.6, Carbohydrate 45.7, Fiber 2.9, Sugar 22.9, Protein 10.8
NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE
This New Orleans bread pudding is rich and creamy, and there is nothing like a good bourbon sauce. YUM!!
Provided by Tracy McBurney
Categories Breakfast Casseroles
Time 1h20m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Soak the bread in milk in a large mixing bowl. Gently mix with hands until well mixed and all the milk is absorbed.
- 2. In a separate bowl, beat eggs, sugar, vanilla and spices together. Gently stir into the bread mixture. Add cherries or raisins and mix.
- 3. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mixture and let sit for 1 hour to overnight. Bake at 350 degrees for 50 minutes or longer depending on your oven, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. You can also make into individual ramekins.
- 4. Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Steps:
- Heat oven to 350 degrees F Place the bread in a large bowl. Grease a 9x13 inch casserole dish with the remaining tablespoon of butter and set aside. Combine the heavy cream, 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 set at room temperature for 30 minutes. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50-60 minutes. Serve warm with Whiskey sauce. Whiskey Sauce prep. In a 1 quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of bourbon in a small 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 remainder of the bourbon. Serve warm.
NEW ORLEANS BOURBON BREAD PUDDING
Steps:
- 1. Adjust oven rack to middle position and heat oven to 450 degrees. Arrange bread in single layer on baking sheet and bake until crisp and browned, about 12 minutes, turning pieces over halfway through drying time and rotating baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees. 2. Meanwhile, heat raisins with 1/2 cup bourbon in small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain mixture, reserving bourbon and raisins separately. 3. Butter 13 by 9-inch baking dish. Whisk yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg, and salt in large bowl. Whisk in remaining 1/4 cup bourbon plus bourbon used to plump raisins. Toss in toasted bread until evenly coated. Let mixture sit until bread begins to absorb custard, about 30 minutes, tossing occasionally. If majority of bread is still hard when squeezed, soak for another 15 to 20 minutes. 4. Pour half of bread mixture into prepared baking dish and sprinkle with half of raisins. Pour remaining bread mixture into dish and sprinkle with remaining raisins. Cover with foil and bake for 45 minutes. 5. Meanwhile, mix granulated sugar and remaining 1/2 teaspoon cinnamon in small bowl. Using fingers, cut 6 tablespoons butter into sugar mixture until size of small peas. Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes. Increase oven temperature to 450 degrees and bake until top of pudding forms golden crust, about 2 minutes. Transfer to wire rack and cool at least 30 minutes or up to 2 hours. Serve. (Leftover bread pudding should be refrigerated; reheat individual portions in microwave.)
NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE
Categories Dessert
Number Of Ingredients 18
Steps:
- For the bread pudding: Preheat oven to 350-degrees. Grease a 6-cup (9"x5"x3") loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins and let mixture site for 2 hours, stirring occasionally. Pour into prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1" slices, spooning some of the Bourbon sauce over the pudding. Yields about 10 servings. Recipe may be cut in half. For the Bourbon Sauce: Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for about 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking bigorously until thoroughly blended and slightly thickened. (This is not a thick cream sauce -- it is meant to be fairly thin.) Yields 2 cups.
NEW ORLEANS BREAD PUDDING AND LEMON SAUCE AND CHANTILLY CREAM
How to make New Orleans Bread Pudding and Lemon Sauce and Chantilly Cream
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a large bowl of an electric mixer, beat the eggs on high speed until they are extremely frothy and the bubbles are the size of pinheads (about 3 minutes, or 6 minutes with a metal whisk). Add the sugar, vanilla, nutmeg, cinnamon, and butter and beat on high until well-blended. Beat in the milk, then stir in the raisins and pecans.
- Place the bread cubes in a greased loaf pan. Pour the egg mixture over the bread cubes and toss until the bread is soaked. Let sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a 350° oven. Immediately lower the heat to 300° and bake 40 minutes. Increase oven temperature to 425° and bake until pudding is well-browned and puffy, about 25 minutes more.
- To make the sauce, squeeze the juice from the lemon halves into a 1-quart saucepan; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook one minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Makes about ¾ cup.
- To serve, put 1 ½ Tbs. lemon sauce in each dessert dish, then spoon in ½ cup bread pudding and top with ¼ cup Chantilly Cream.
NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY CREAM
Steps:
- In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about six minutes.) Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans.
- Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked. Let it sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a preheated 350 degree oven. Immediately lower the heat to 300 degrees and bake 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
- For lemon sauce, squeeze 2 tablespoons juice from the lemon halves and place juice in a 1-quart saucepan; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.
- To make chantilly cream, refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat. Makes about 2 cups.
- To serve, put 1 1/2 tablespoons warm lemon sauce in each dessert dish, then spoon in a half cup bread pudding and top with a quarter cup chantilly cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE RECIPE - (4.3/5)
Provided by á-11186
Number Of Ingredients 10
Steps:
- What To Do: Preheat oven to 400° F. Coat an 8-inch square baking dish with cooking spray. Pour milk into a large bowl; add bread, crushing with the back of a spoon, and soak until all milk is absorbed. Add 3 whole eggs, 2 cups sugar, vanilla, and raisins; mix well. Spread mixture evenly into prepared baking dish. Bake 40 to 50 minutes, or until firm and golden. Before serving, in a medium saucepan, combine the butter, evaporated milk, 1 cup sugar, and egg yolk. Cook over low heat, stirring constantly, for 10 to 15 minutes, or until thickened. Stir in bourbon then serve sauce warm over bread pudding.
NEW ORLEANS BREAD PUDDING WITH RASPBERRIES, PECANS AND WHITE GOD
This very rich recipe is great for special occasions and has been adapted upon from Paul Prudhomme's bread pudding recipe. It would wonderful for a loved one on Valentines day! Note: use French bread only, not regular white bread, and leave the crust on the cubed bread.
Provided by Recipe Baroness
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In A large Bowl of an electric mixer, beat eggs about three minutes.
- Add sugar, vanilla, nutmeg, Cinnamon, and butter beating for 2 minutes.
- Beat in milk and add pecans while beating another three minutes.
- Place bread cubes in a greased loaf pan.
- Add Raspberries to the bread cubes and gently toss together.Keeping the raspberries intact as much as possible.
- Pour the egg mixture over them and toss until bread is soaked.
- Let sit until you see only a narrow bead of liquid around the pans edges; about 45 minutes.
- Pat the bread down into the liquid.
- Place in a preheated 350 degree oven and bake for 45 minutes or until lightly browned and puffy.( the pudding will fall as it cools slightly).
- Sauce:.
- In a sauce pan combine the butter, sugar and half and half.
- Bring to a rapid boil. reduce heat and cook at a slow boil for 3 minutes.
- Remove from stove top and cool for 5 minutes.
- Add White Godiva Chocolate Liqueur to the sauce and stir.
- TO serve, put a 4 OZ ice cream scoop portion of bread pudding into a martini glass and top with 1/4 cup of sauce.
- Top with a dollop of whipping cream, fresh mint and a raspberry.
Nutrition Facts : Calories 904.9, Fat 33.9, SaturatedFat 16.2, Cholesterol 142.4, Sodium 969.1, Carbohydrate 133.2, Fiber 5.8, Sugar 57.5, Protein 18.6
NEW ORLEANS STYLE BREAD PUDDING WITH COCONUT PRALI
To stale the bread, leave bread cubes on a baking sheet overnight or pop in a 200° oven for an hour.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Puddings
Number Of Ingredients 20
Steps:
- for the bread pudding, whisk together eggs, a whole milk, coconut milk, 1 cup sugar, currants and 1 tablespoon vanilla in a large bowl.
- Stir in bread until combined. Let mixture sit at room temperature, 30 to 45 minutes. Preheat oven to 350°. Coat a 9 x 13" baking dish with 2 teaspoons butter. Transfer bread mixture to baking dish.
- Mix 3 tablespoon sugar and 2 teaspoons cinnamon for the topping; sprinkle over bread pudding. Bake pudding until center is set, about one hour. Remove pudding to a cooling rack; rest 20 to 30 minutes before serving.
- For the sauce, melt one stick butter with Brown sugar in a pan over medium heat until melted and smooth, whisking constantly, about two minutes. Whisk in cream, run, 1/2 teaspoons cinnamon and salt. Bring to a simmer. Cook sauce until it thickens and is reduced to 1 1/2 cups about five minutes. Stir in pecans, coconut, 1 teaspoon vanilla, and lemon juice. Serve sauce warm over bread pudding.
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