Hotel Natchez Bread Pudding With Bourbon Sauce Recipes

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

HOTEL NATCHEZ BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Soak bread in milk and work with back of a wooden spoon until it is well mixed. Add beaten eggs, sugar, vanilla, pecans, and raisins and combine well. Pour melted oleo in bottom of a heavy 7x11-inch oblong cake pan or similar baking dish. Bake at 350° for 1 1/2 hours or until very firm. Cool. Slice into squares. Top with Bourbon Sauce. Bourbon Sauce: Cream butter and sugar together and cook in the top of a double boiler until the mixture is very hot and the sugar dissolves. Pour into a blender and add egg at top speed so that egg doesn't scramble. Cool. Add bourbon just before serving. Spoon sauce over bread pudding. Heat under broiler.

BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• For The Bread Pudding:.
• Preheat oven to 350°F.
• Grease a 2-quart baking dish.
• Scatter the bread in the baking dish.
• Pour the scalded milk over the bread; set aside.
• Mix the eggs with the sugar.
• Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
• Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
• Set the baking dish inside a slightly larger pan.
• Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
• Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
• For the Whiskey sauce:.
• In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
• Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
• Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
• Blend the cornstarch with 1/4 cup cold water.
• Add to the saucepan.
• Bring the custard to a boil, whisking constantly for several minutes until it thickens.
• Remove from the heat.
• Stir in vanilla extract and whiskey.
• Strain through a fine-mesh sieve.
• Pour over bread pudding as desired.
• *Cook time does not reflect the refrigeration time*.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.

NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
• MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
• Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
• Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
• Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
• Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
• To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
• NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.

CREOLE BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted 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.
• For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
• Spoon Bourbon Sauce over each serving of Creole Bread Pudding.

HOTEL NATCHEZ BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Soak bread in milk and work with back of a wooden spoon until it is well mixed. Add beaten eggs, sugar, vanilla, pecans, and raisins and combine well. Pour melted margarine in bottom of a heavy 7x11-inch oblong cake pan. Pour batter over butter. Bake at 350° for 1 1/2 hours or until very firm. Cool. Slice into squares. Top with Bourbon Sauce. Bourbon Sauce: Cream butter and sugar together and cook in the top of a double boiler until mixture is very hot and sugar dissolves. Pour into a blender and add egg; blend at top speed so that egg doesn't scramble. Cool. Add bourbon just before serving. Spoon sauce over bread pudding. Heat under broiler. Fun Fact: One of Mississippi's oldest cities, Natchez, was founded in 1716, predating the current capital city-Jackson-by more than a century. The city sits on a high bluff above the Mississippi River and in order to reach the riverbank one must travel down a steep road to the landing. Prior to the American Civil War, Natchez had the most millionaires per capita of any city in the United States, making it arguably the wealthiest city in the nation at the time. It was frequented by notables such as Aaron Burr, Henry Clay, Andrew Jackson, Zachary Taylor, and Jefferson Davis. Today the city boasts that it has more antebellum homes than anywhere else in the United States, partly due to the fact that during the war, Natchez was spared the destruction of many other Southern cities, such as Vicksburg to the north.