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  • Classic New Orleans Bread Pudding With A Bourbon Sauce

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    Classic New Orleans Bread Pudding With A Bourbon Sauce
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp unsalted butter
    • 4 lrg Large eggs
    • 1 c. light brown sugar - (firmly packed)
    • 1/2 tsp grnd cinnamon
    • 1/8 tsp freshly-grated nutmeg
    • 1 tsp pure vanilla extract
    • 1/4 c. Bourbon
    • 2 c. half-and-half
    • 8 slc day-old French bread cut 1/2" cubes
    • 1 c. raisins
    • 1 x recipe Spiced Cream (see recipe) Kentucky Bourbon Sauce (see recipe) Fresh mint sprigs Shaker confectioners" sugar

    Directions

    1. Preheat the oven to 350 degrees. Grease a 6-c. (9 1/4- by 5 1/4- by 2 3/4-inch) loaf pan with butter.
    2. Whisk the Large eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl till very smooth. Add in the half-and-half and mix well. Add in the bread and raisins, and let the mix sit for 2 hrs, stirring occasionally.
    3. Pour mix into the prepared pan. Bake till the pudding is set in the center, about 55 min. Let cold for 5 min.
    4. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the Spiced Cream. Garnish with a sprig of fresh mint and confectioners" sugar.
    5. This recipe yields about 10 servings.

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