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.

 

Peachy-Keen French Toast

Another way to present french toast. This time, of course, with fresh peaches when they are ready this summer and with this recipe, you will be ready to go ahead.

 

  • 6 peaches, peeled and sliced into wedges
  • 1 cup dark brown sugar
  • 1/2 cup butter
  • 2 tbsp. water
  • 1 loaf French bread (12-14 slices)
  • 5 eggs
  • 1 cup milk plus 1/2 cup cream
  • 1 tsp. pure vanilla

Heat sugar and butter on medium-low until dissolved;  add the water and continue cooking until this becomes thick and foaming.  Pour  into a prepared 13 x 9 inch baking dish and cool for 10 minutes or so.

Place the peaches on the cooled caramel sauce and cover with bread, making sure to fit the pan.

In a blender, add eggs, milk and vanilla until mixed,  Pour over the bread, cover and refrigerate overnight.

Remove from the fridge at least 3/4 hour before baking. Bake in a 350 degree oven for 40 minutes.  If this browns too fast, loosely cover with foil for the last 10-15 minutes.  Serve this warm with warmed peach syrup. Homemade, of course.

Nothing can be better than sun-kissed peaches just picked off the tree…mmmm

 

 

Lemon French Toast With Raspberry Sauce

I bet you have never had one of these for breakfast, but they sure are delicious. It will become one of your favourite recipes ever.

 

  • 12 slices good French Bread (no ends)
  • 16 oz. lemon curd (homemade or store bought)
  • 6 eggs, well beaten
  • 1/2 – 3/4 cup cream
  • 2 tbsp. butter

Sauce

  • 1 pint fresh raspberries
  • 2 tbsp. water
  • 2 tsp. cornstarch

Spread 6 slices with the lemon curd, cover with the remaining bread.  In a shallow bowl, mix with the eggs and cream.

Dip each sandwich in the egg mixture and make sure they soak up the liquid and fry to a lovely golden brown in the butter.

Meanwhile, lightly mash some of the raspberries and heat all of them in a saucepan. Mix the cornstarch and cold water until blended and whisk into the raspberries and continue stirring until thickened.

To serve, cut the sandwiches in half, diagonally, and spoon some of the sauce over each one.

These are delicious and when served with a hot, fresh cup of coffee….yummy.

French Toast Surprise

This is another way to prepare French Toast (a favourite of everyone, young and old both)..This is an adult version.

 

  • 1 day old French loaf, cut into 12, one inch thick slices
  • 3/4 cup marmalade
  • 4 large eggs beaten
  • 2 tbsp. cream
  • 2 tbsp. Triple Sec
  • 1 tbsp. pure maple syrup
  • 1  1/2 tsp.  grated orange rind
  • 1/2 tsp. nutmeg
  • Crisco oil
  • Icing sugar

Make a pocket slit in each of the bread slices.  Fill with 1 tbsp. marmalade.

In a separate bowl combine the cream, eggs, liqueur, maple syrup, grated orange rind and nutmeg, and pour into a shallow dish.

Dip each slice into the egg mixture and let it soak through.  Heat the griddle with a small layer of oil and fry the bread anywhere from 3-5 minutes until golden brown.

Remove from heat and sprinkle liberally with icing sugar. Two slices per plate, and cut each slice in half diagonally.  Spread these out  on the plate in an attractive fashion.

Serve with a slice of cold watermelon or canteloupe, glass of orange juice and a cup of coffee.  Yummy!

This will serve 6

Apple Creme Caramel Baked French Toast

Wow! The title alone sounds daunting. NOT…..Really a lovely breakfast or brunch item.

 

  • 2 cups dark brown sugar
  • 1 cup butter (not margarine)
  • 4 tbsp. clear corn syrup
  • 2 tsp. pure vanilla
  • 7-8 large granny smith apples, peeled, cored and sliced
  • 1 loaf french bread, cut into 1″ thick slices, ends removed
  • 6 eggs
  • 1 cup milk
  • 1/2 cup whipping cream
  • 1/2 tsp. each cinnamon and freshly grated nutmeg
  • whipped cream

In a saucepan combine the brown sugar, butter, corn syrup and vanilla.  Melt until smooth and caramelized.

Spread half of the caramel in a 13 x 9 inch baking pan (sprayed with Pam) and keep the rest for the topping.

Now overlap the apples slices on top and lay the slices of the bread over the top of this.

In a large bowl, mix the eggs, milk, cream, cinnamon/nutmeg and remaining tsp. of vanilla.  Pour over the mixture making sure to cover the bread.  Cover with plastic wrap and refrigerate overnight.

Remove from the fridge 30 minutes before baking in a preheated 350 degree oven for 40-45 minutes until golden brown.  Cut into 6-8 slices and invert to serve.  *Drizzle caramel sauce over each slice and add a dollop of whipped cream.  Did I mention just how yummy this is???

You may have to reheat this to a drizzle consistency.

Creme Brulee French Toast

When it is the holiday season and company commands you feed them breakfast, this is another way to show them you are glad they are with you. What a yummy start to the day.

This will feed 6. It is prepared the night before and next morning…Voila!

 

  • 1/2 cup melted butter
  • 1 cup packed brown sugar
  • 2 tbsp. corn syrup
  • 6 slices of french bread, sliced thick
  • 1/2 tsp. ground cinnamon
  • 5 eggs
  • 2 cups whipping cream
  • 1 tsp. pure vanilla
  • 2 tsp. Grand Marnier
  • pinch of salt
  • grated nutmeg

In the melted butter,, add the brown sugar and corn syrup. Stir until the sugar is dissolved.  Pour into a 9 x 13 inch baking dish that has been brushed with butter.

Cut off the crusts and arrange in the baking dish in a single layer.  Whisk together all the ingredients except the grated nutmeg and pour evenly over the bread.  Cover with plastic wrap and refrigerate overnight.

Remove from the refrigerator and set on the counter for about 30 minutes.  Preheat the oven to 350 degrees and bake uncovered until light, puffy and golden. Before serving, grate some fresh nutmeg over the top (ever so lightly).

Serve with warm syrup. Yummy, yummy and yummy. This is rich and so tasty.