Louisiana Bread Pudding With Whiskey Sauce Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
• In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
• Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
• Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Steps:

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

Steps:

• Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.
• To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.
• Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.
• Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.

Steps:

• In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
• Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
• For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
• To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
• Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
• Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
• Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
• Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Steps:

• For the pudding:.
• In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
• Add raisins.
• Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
• When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
• It needs to be very wet and somewhat “giggly”.
• Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
• The pudding should bounce back a little and the knife should come out almost clean from the center.
• The pudding will look very raised and “poofy” when you remove it from the oven.
• It will fall in a minute.
• For the Sauce:.
• In a small saucepan, melt one stick butter or margarine.
• Add brown sugar and stir constantly until melted.
• Add whiskey and stir again until heated.
• Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.

Steps:

• For The Bread Pudding:.
• Preheat oven to 350°F.
• Grease a 2-quart baking dish.
• Scatter the bread in the baking dish.
• Pour the scalded milk over the bread; set aside.
• Mix the eggs with the sugar.
• Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
• Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
• Set the baking dish inside a slightly larger pan.
• Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
• Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
• For the Whiskey sauce:.
• In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
• Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
• Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
• Blend the cornstarch with 1/4 cup cold water.
• Add to the saucepan.
• Bring the custard to a boil, whisking constantly for several minutes until it thickens.
• Remove from the heat.
• Stir in vanilla extract and whiskey.
• Strain through a fine-mesh sieve.
• Pour over bread pudding as desired.
• *Cook time does not reflect the refrigeration time*.