Classic NOLA Bread Pudding with Bourbon Sauce
Ingredients
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Bread pudding
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1 and a 1/2 cup raisins
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1 loaf French bread stale (I used Italian bread)
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1 quart milk
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3 large eggs
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2 cups sugar
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2 Tblsp vanilla extract
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1/2 cup whiskey
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3/4 tsp cinnamon
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3 Tblsp melted butter
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Bourbon Sauce
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4 Tblsp butter (half a stick)
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1/4 cup sugar
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1 Tblsp AP flour
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1/2 cup heavy cream
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1/2 tsp vailla extract
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1/2 cup Bourbon Whiskey (less or more)
Cooking Instructions
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1
For the pudding =Soak the raisins for at least an hour or two in the 1/2 cup whiskey
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2
Preheat oven to 350
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3
Cut the bread into 1 inch cubes
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4
Take a large bowl and pour in a quart of milk and add the bread. Press the bread down lightly to soak up all the milk
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5
In a separate bowl add 3 eggs and whisk them together with the sugar vanilla and cinnamon and keep whisking until well incorporated
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6
Use melted butter to grease a 9x13 pan
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7
Pour the egg mixture on to bread and add the soaked raisins on top of that
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8
Gently fold the mixture with the milk soaked bread careful not to break the bread
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9
Add to your greased pan
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10
Bake uncovered at 350 for 45 minutes
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11
For the Sauce =Melt butter in a saucepan and add flour stir to cook to a blonde on medium
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12
Add the heavy cream and sugar stirring constantly until sugar dissolves on low
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13
Add vanilla and whiskey and whisk for a few more and you're done take off heat
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14
When it comes out the oven drizzle the sauce over it and ENJOY 😉😋👌
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