CREOLE BREAD PUDDING WITH WHISKEY SAUCE
Steps:
- Preheat the oven to 250 degrees F.
- Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
- Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
- Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
CREOLE BREAD PUDDING
Recipe is from the historic Brennan's Restaurant in Houston, Texas. The Restaurant first opened in 1967 as a sister restaurant to the world famous Commander's Palace in New Orleans. Definitely not low calorie - would be a great special occasion dessert. Note: I am not fond of whiskey in my sauce; therefore, I prefer to leave it out entirely and use vanilla extract instead.
Provided by DailyInspiration
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
- To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.
CREOLE BREAD PUDDING
Steps:
- Preheat the oven to 300 degrees. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-size pieces and place in a lightly buttered 9-by-13-inch pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the bread pudding and top with nuts. Bake uncovered 1½ hours. P repare the Rye Whiskey Sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the Rye Whiskey Sauce. Rye Whiskey Sauce Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until the mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Store sauce in covered container in the refrigerator up to 3 days. Note: When reheating sauce, be sure to use a moderate temperature so the egg in the sauce doesn't curdle.
More about "creole bread pudding recipes"
CREOLE BREAD PUDDING WITH BOURBON SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 1 hr 15 minsServings 10-12
- Preheat oven to 350°. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple and next 4 ingredients. Stir in butter, blending well. Pour into a greased 13- x 9-inch baking dish.
- Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.
RUBY'S CREOLE BREAD PUDDING & BUTTER RUM SAUCE RECIPE BY ...
From cookeatshare.com
5/5 (1)Calories 767 per servingTotal Time 55 mins
OLD FASHIONED NEW ORLEANS CREOLE BREAD PUDDING
From deepsouthdish.com
Servings 10-15Estimated Reading Time 8 mins
CREOLE BREAD PUDDING - RECIPE - FINECOOKING
From finecooking.com
5/5 (1)Servings 12Cuisine AmericanCategory Dessert
CREOLE BREAKFAST BREAD PUDDING | EMERILS.COM
From emerils.com
19 DELICIOUS BREAD PUDDING RECIPES TO MAKE THE MOST OF ...
From southernliving.com
CREOLE BREAD PUDDING WITH BOURBON SAUCE - NANCIE'S TABLE
From nanciemcdermott.com
SAVORY CREOLE TOMATO BREAD PUDDING RECIPE • ROUSES ...
From rouses.com
- Arrange bread cubes on a rimmed baking sheet and bake, tossing halfway through, until pieces are very dry and lightly toasted, 25-35 minutes.
- Remove from oven and let cool, then transfer to a large bowl. (If your bread was stale to begin with, there’s no need to toast the cubes; proceed to the next step.) Rub the cubes of bread with the cut sides of the garlic halves, then mince all of the garlic and set it aside.
MR. B'S BISTRO CREOLE BREAD PUDDING WITH IRISH WHISKEY ...
From goodtaste.tv
Estimated Reading Time 2 mins
BRENNAN'S OF HOUSTON: CREOLE BREAD PUDDING
From houstonchronicle.com
Estimated Reading Time 2 mins
COOKING CREOLE: HOW TO MAKE LOUISIANA-STYLE BREAD PUDDING ...
From nola.com
Estimated Reading Time 7 mins
HOW TO MAKE NEW ORLEANS BREAD PUDDING | CREOLE QUEEN
From creolequeen.com
Location 365 Canal Street, New Orleans, 70130, LAPhone (504) 529-4567
CREOLE BREAD PUDDING RECIPE - FOOD.COM | RECIPE | PUDDING ...
From pinterest.com
CREOLE BREAD PUDDING RECIPE - FROM THE HISTORIC BRENNAN'S ...
From pinterest.ca
CREOLE BREAD PUDDING RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CREOLE BREAD PUDDING RECIPES
From tfrecipes.com
CREOLE BREAD PUDDING - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #american #easy #dinner-party #holiday-event #puddings-and-mousses #nuts #eggs #3-steps-or-less
You'll also love