Friday, March 23, 2012

Bread Pudding with Whiskey Sauce

Bread Pudding with Whiskey Sauce

This is the classic New Orleans bread pudding, as prepared by the Bon Ton Cafe on Magazine street.


Bread Pudding

1 loaf french bread
1 quart half & half
4 eggs, beaten
2 cups sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 cup raisins
3 tablespoons melted butter

Whiskey Sauce

1 cup sugar
1 stick butter
1 egg, beaten
4 ounces Bourbon


Preheat oven to 350 degrees

Whisk the beaten eggs into the half & half. Tear the bread into chunks and soak in mixture. Crush with hands to make sure that egg and half & half mixture has soaked through bread. Add sugar, vanilla, cinnamon, raisins and stir well.

Pour melted butter into a heavy 9 x 14 baking pan. Coat the bottom and sides of pan. 

Add bread mixture and bake until very firm, about 40 minutes. I sprinkle more cinnamon and raisins on top.

Cut the bread pudding and place it into individual dessert dishes. When ready to serve, add the whiskey sauce.

Whiskey Sauce directions:

Cream the sugar and butter together in a double-boiler or saucepan until very hot and well-dissolved. Next, add the well-beaten egg very slowly and whip very fast so the egg does not curtle. Remove from heat and add liquor.

Serves 8

1 comment:

  1. This recipe is a keeper and needs no changing. Yum!