New Orleans Bread Pudding With Whiskey Sauce
This is a pretty good bread pudding. I must say, almost every restaurant in New Orleans has their own version of this pudding and this is one that we got at the New Orleans School of Cooking.
When we talking with some neighbors about this class, we found many other of our friends/neighbors have been there as well. What fun!
- 1 loaf of stale french bread (only one to use, apparently) OR Croissants
- 4 cups milk
- 2 cups sugar
- 8 tbsp. melted butter
- 3 large eggs, lightly beaten
- 2 tsp. good vanilla extract
- 1 cup golden raisins – soak in whiskey for 25 minutes
- 1 cup chopped pecans
- 1 cup dried cranberries, chopped
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
In a large bowl, combine all the ingredients. This mixture should be very moist but not soupy. Pour into a buttered 9 x 12 baking dish or larger.
Place in a NON-preheated oven (yes, a cold oven). Bake at 350 degrees for about 1 hour, 15 minutes or until the top is a golden brown.
Serve warm with the whiskey sauce (below).
- 1 stick of butter (8 tbsp.)
- 1 1/2 cup icing sugar
- 2 egg yolks
- 1/2 c whiskey (or to taste)
Cream butter and sugar over medium heat until all the butter is absorbed. Remove from heat and blend in the egg yolk. Pour the whiskey in gradually, stirring constantly until the sauce cools and becomes thickened.
Serve this warm over the warm pudding….ahhhhhhh! soooooooo good!.
This will make about 16 -18 servings. Great for the family or entertaining night. Thanks Sondra.