Classic New Orleans Bread Pudding With A Bourbon Sauce

Classic New Orleans Bread Pudding With A Bourbon Sauce
Classic New Orleans Bread Pudding With A Bourbon Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    teaspoon unsalted butter

  • 4

    large eggs

  • 1

    cup light brown sugar - (firmly packed)

  • 1/2

    teaspoon ground cinnamon

  • 1/8

    teaspoon freshly-grated nutmeg

  • 1

    teaspoon pure vanilla extract

  • 1/4

    cup Bourbon

  • 2

    cups half-and-half

  • 8

    slices day-old French bread cut 1/2" cubes

  • 1

    cup raisins

  • 1

    recipe Spiced Cream (see recipe)

  • Kentucky Bourbon Sauce (see recipe)

  • Fresh mint sprigs

  • Shaker confectioners’ sugar

Directions

Preheat the oven to 350 degrees. 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. This recipe yields about 10 servings.

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