new orleans bread pudding with whiskey sauce
- Bourbon Sauce:
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 egg
- 1 cup Kentucky bourbon whiskey, rum or brandy
- Bread Pudding:
- 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
- 4 cups milk
- 3 eggs, lightly beaten
- 1 cups sugar
- 2 Tbsp vanilla extract
- 1/2 cup raisins (soaked overnight in 1/4 cup bourbon)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 Tbsp butter, melted
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.
1 Preheat oven to 350°F.
2 Break bread into chunks and soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. Break into smaller bits and absorb more milk. In a separate bowl, beat eggs, sugar, vanilla, and spices together, add raisins. Pour over the bread mixture.
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 mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.