Recipes

New Orleans Style Bread Pudding with Whiskey Sauce

Cuisine: American

Type: Dessert

Serves: 10 to 12

Source:	Emeril Lagasse
Attributes:
Comments:	We usually cut this in half. Half-recipe ingredient amounts are shown in ().
Serving Suggestions:

Ingredients:

12 to 14 cups (7) 1-inch cubes day-old white bread, such as French or Italian
1 tbs. unsalted butter
2 cups heavy cream (1 cup)
4 cups whole milk (2 cups)
6 large eggs (3 eggs)
1-3/4 cups plus 2 tbs. light brown sugar (scant cup, 9/10)
4-1/2 tsp. pure vanilla extract (2-1/4)
1-1/2 tsp. ground cinnamon (3/4)
1/2 tsp. freshly grated nutmeg (1/4)
1/4 tsp. salt (1/8)
1/2 cup raisins (1/4, but we added more)
Confectioners' sugar, for garnish

Whiskey Sauce:

2 cups heavy cream (1 cup)
1/2 cup whole milk (1/4 cup)
1/2 cup granulated white sugar (1/4 cup)
2 tbs. cornstarch (1 tbs)
3/4 cup bourbon or other whiskey (generous 1/3 cup)
Pinch salt
2 tbs. unsalted butter (1 tbs.)

Instructions:

1. Preheat the oven to 350°F.

2. Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish (8x8 if halving) with a tablespoon of butter and set aside.

3. 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.

4. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes. (If halving, it may take a bit less, we've had success at 45 minutes.)

5. Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

Whiskey Sauce:

1. In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup (1/8 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 bourbon. Serve warm.

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