Bread Pudding (New Orleans Style)

By exdircomp

Steen's Cane Syrup A great product made from pure Louisiana sugar cane


IF YOU CANNOT FIND CANE SYRUP IN BREAD PUDDING USE 1 3/4 cups plus 2 tablespoons light brown sugar

IN WHISKEY SAUCE USE 1/2 cup granulated white sugar

Ingredients

• 12 to 14 cups 1-inch cubes day-old French bread
• 1 tablespoon unsalted butter
• 2 cups heavy cream
• 4 cups light cream or half -n- half or whole milk
• 6 large eggs
• 1 cup light brown sugar
• 3/4 cup Steen's cane syrup
• 4 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup dried fruit
• 2 granny smith apples diced
• Confectioners' sugar, for garnish
• Whiskey Sauce
• 2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated white sugar
• 1/4 cup steens cane syrup
• 2 tablespoons cornstarch
• 3/4 cup bourbon or other whiskey or to taste
• Pinch salt
• 2 tablespoons unsalted butter

Preparation

Step 1

Directions
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, apples 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 in water bath 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.

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, cane syrup and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.