New Orleans Bread Pudding with Bourbon Sauce
Oh, this is so delicious.
It’s remarkably easy to make and the bourbon sauce elevates this from a family meal to a dessert you’ll be happy to serve to your guests – and they’ll love it.
The crowning touch is by far the bourbon butter and this can be made in advance. The pudding itself takes about forty minutes to bake in the oven but only few minutes to prepare.
This is a lovely dish to serve as part of a Mardi Gras dinner party but is excellent at anytime.Because the sauce is so easy to make – it’s simply bourbon blend into butter, along with some sugar – it’s fun to experiment using different flavoured liqueurs.
I like to make double the quantity because it’s so good to serve with other warm desserts too.
The bread pudding itself is made with French bread that is a day old so it’s a perfect way to use up older bread that might be left over from a bread-and-cheese lunch.
Here’s the recipe:
Serves: 8 portions
- ¼ cup butter
- 3 cups milk
- 2 quarts French bread (a day old) cut into one inch cubes
- ½ cup raisins
- Pinch of salt
- ½ cup sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 3 large eggs, beaten
- Additional ¼ cup butter, softened
- 2 cups powdered sugar
- 1 jigger bourbon
- Heat the milk and butter in a pan until the butter melts.
- In a bowl, combine the bread cubes and raisins and mix.
- Add the milk and butter mixture.
- Let this stand for several minutes for the bread to absorb the liquid.
- Mix sugar, salt, cinnamon and nutmeg.
- Add vanilla to the beaten eggs then the spices.
- Add to the bread mixture and stir well.
- Transfer into greased baking pan.
- Bake at 350 degrees until golden brown - about 40 minutes.
- To make the sauce, beat together the last three ingredients.
- Serve warm,topped with the sauce.
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