Nawlins Bourbon Glazed Bread Pudding Recipes

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BOURBON BREAD PUDDING



Bourbon Bread Pudding image

A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!

Provided by BugNBear

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h5m

Yield 16

Number Of Ingredients 12

4 cups milk
½ cup butter
1 cup white sugar
4 large eggs, beaten slightly
2 teaspoons ground cinnamon
¼ teaspoon salt
12 cups dry bread cubes
½ cup raisins
¼ cup finely chopped hazelnuts
2 cups packed brown sugar
1 cup butter
½ cup bourbon whiskey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
  • Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
  • Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
  • Pour sauce over bread pudding when done.

Nutrition Facts : Calories 469.6 calories, Carbohydrate 59.9 g, Cholesterol 97.1 mg, Fat 21.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 12.4 g, Sodium 388.5 mg, Sugar 46 g

BOURBON BREAD PUDDING



Bourbon Bread Pudding image

Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't have any on hand, dry out fresh bread in the oven for about 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for baking dish
1 1/2 pound ciabatta, brioche, or challah, cut into 1 1/2-inch cubes (9 cups)
4 cups half-and-half
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 tablespoons pure vanilla extract
5 large eggs, lightly beaten
1 cup golden raisins
4 tablespoons unsalted butter
2 tablespoons bourbon
1 cup confectioners' sugar
1/2 cup heavy cream

Steps:

  • Make the pudding: Preheat oven to 350 degrees with a rack set in the lower third of the oven. Lightly butter and 9-by-13-inch baking dish; set aside.
  • Place bread in a large bowl. Add half-and-half and toss to soak. Set aside at room temperature.
  • In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
  • In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Pour over bread tossing until well combined.
  • Pour bread mixture into prepared baking dish, spreading evenly. Sprinkle raisins over top and gently work into pudding, making sure liquid covers the bread. Cover baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake for 55 minutes. Remove foil and continue baking until bread pudding is golden brown, 10 to 15 minutes.
  • Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Pour glaze over top of bread pudding and let stand 15 minutes before serving. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, for up to 4 days.

BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding with Bourbon Sauce image

A classic recipe for bread pudding lovers everywhere!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

2 cups milk
1/4 cup butter or margarine
1/2 cup granulated sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (8 slices)
1/2 cup raisins, if desired
1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons whipping cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract

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.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 43 g, TransFat 1 g

MINI BOURBON BREAD PUDDINGS



Mini Bourbon Bread Puddings image

A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 13

6 tablespoons unsalted butter, plus more for ramekins
3/4 pound brioche, cut into 1-inch pieces (4 1/2 cups)
1 cup heavy cream
1 cup milk
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 large eggs, lightly beaten
1/2 cup golden raisins
2 tablespoons unsalted butter
1 tablespoon bourbon
1/2 cup confectioners' sugar
1/4 cup heavy cream

Steps:

  • Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-inch-by-2-inch); set aside.
  • Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.
  • In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
  • In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.
  • Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.
  • Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.

BOURBON BREAD PUDDING



Bourbon Bread Pudding image

Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Number Of Ingredients 12

2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon grated nutmeg

Steps:

  • Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
  • Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
  • Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
  • Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

BREAD PUDDING WITH WARM BOURBON SAUCE



Bread Pudding with Warm Bourbon Sauce image

This signature dessert from New Orleans is a classic Creole dish.

Categories     Bourbon     Dairy     Egg     Dessert     Bake     Mardi Gras     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

4 large eggs
1 cup whole milk
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
1/2 cup pecans, toasted, chopped
Bourbon Sauce

Steps:

  • Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
  • Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

JULIANNA'S JUNK IT N'AWLINS BREAD PUDDING



Julianna's Junk It N'awlins Bread Pudding image

This looks scrumptious! Mmm...warm bread pudding! From Penzey's Spices catalog, this is a sample recipe from their One Magazine.

Provided by hannahactually

Categories     Dessert

Time 1h32m

Yield 8 serving(s)

Number Of Ingredients 20

8 cups stale bread (1 medium loaf)
1 cup peanut butter chips
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
1 cup shredded coconut
1 cup raisins
1 cup dried cranberries
2 cups sugar
2 cups milk
2 cups heavy cream
3 eggs
8 tablespoons melted butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons vanilla extract
1/2 cup butter
1 1/2 cups powdered sugar
1 egg yolk
1/2 cup Bourbon (any)

Steps:

  • Combine the stale bread, PB, chocolate, and butterscotch chips, nuts, shredded coconut, raisins, and dried cranberries.
  • Mix together the sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg, and vanilla.
  • Pour the egg mixture over the bread mixture.
  • The mixture should be moist but not soupy.
  • Pour into a buttered 9x13 inch baking dish.
  • Place on middle rack in non-preheated oven.
  • Bake at 350°F for approximately 1 hour and 15 minutes, or until the top is golden-brown.
  • When the bread pudding is done baking, prepare the WHISKEY SAUCE.
  • Heat butter and sugar over medium heat until all the butter is absorbed.
  • Remove from heat and blend in egg yolk.
  • Pour in bourbon gradually to taste, stirring constantly.
  • Sauce will thicken as it cools.
  • Serve warm over bread pudding.
  • ***BOURBON NOTES: Using Jack Daniels will result in a stronger taste, whereas Southern Comfort will give you a sweeter taste.

Nutrition Facts : Calories 1454.3, Fat 82.7, SaturatedFat 47.2, Cholesterol 254, Sodium 703.3, Carbohydrate 158.7, Fiber 6.6, Sugar 125.3, Protein 17.9

N'AWLINS BOURBON GLAZED BREAD PUDDING



N'awlins Bourbon Glazed Bread Pudding image

This absolutely superb dessert is at the top of my DH's favorites list. Keep this dish in mind for Mardi Gras; this dish smacks of the old New Orleans and is the perfect kick-off to the more austere Lenten season. However, it is good anytime. The recipe is from cookbook authors Diana and Paul von Welanetz who consider it one of their best recipes. Note that the recipe makes a large amount. See the note at the end if you only need 5-6 servings. Drying time for the bread is not included in the preparation time.

Provided by Lorraine of AZ

Categories     Dessert

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 13

12 ounces crusty white French bread, regular not sourdough, may be stale (about 12 cups)
1 quart milk
3 large eggs
2 cups sugar
2 teaspoons vanilla
1 cup diced pecans
1/3 cup seedless raisin
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups sugar
1/3 cup water
3/4 cup butter or 3/4 cup margarine, cut in 12 pieces
1/2 cup Bourbon
1 teaspoon cornstarch

Steps:

  • Cut the bread into one-inch cubes and; if the bread is fresh, let it dry at room temperature for about 30 minutes. Place the cubes in a large mixing bowl. Cover with milk and let stand about 15 minutes until milk is absorbed.
  • Preheat the oven to 350 degrees.
  • In a small mixing bowl, beat the eggs, sugar, and vanilla until thick and creamy. Add pecans and raisins, pour over the soaked bread cubes, and stir until mixed.
  • Grease a 9 x 11 x 2-inch baking dish ( or 2 6-cup dishes. Spoon the pudding mixture into the baking dish(es) and dot the surface of the pudding evenly with butter.
  • The pudding must bake in a water-bath, so place a larger shallow pan in the center of the preheated oven. Set the dishes dishes in it and pour boiling water into the outer pan to a depth of 1 inch. Bake for 55-65 minutes, until a knife inserted in the center of the pudding comes out clean. Let stand at room temperature for at least 10 minutes before serving.
  • To make the Bourbon Sauce: Combine the sugar with the water in a heavy 2-quart saucepan. Bring to a boil without stirring. Insert a candy thermometer and let simmer until the mixture reaches 238 depgrees, about 4-5 minutes. Remove the thermometer.
  • Lower the heat and add the pieces of butter all at once. Stir rapidly with a wire whisk until the butter has been absorbed and the mixture is creamy. Remove the pan from the heat.
  • Blend the bourbon and cornstarch together until well combined and stir into the sauce. Beat with a whisk until smooth. Return the sauce to the heat and whisk for a minute or two, just until it reaches a hard boil and bubbles up in the pan. If the sauce remains hot for too long a time or is overcooked, it will eventually become grainy from the evaporation of the liquid. To remedy this, simply add a tablespoon or two of water and reheat, whisking constantly to a hard boil. Remove from the heat. Serve over the warm bread pudding.
  • Note: The one large pudding will make 10-12 servings. If your group is small, make the pudding in the two 6-cup dishes. Serve the one and store the other in the refrigerator for up to 4 days, or freeze it for up to 4 months. To serve, bring to room temperature,l then heat at 300 degrees for about 20 minutes until it is warm through. The sauce may be made in advance and stored in the refrigertor for up to a month. To serve, bring it to a boil in a small heavy saucean over medium heat, whisking constantly. If the sauce sugars, remedy it as above.

Nutrition Facts : Calories 717.1, Fat 30.1, SaturatedFat 13.8, Cholesterol 119.8, Sodium 391.3, Carbohydrate 98, Fiber 2.2, Sugar 73.5, Protein 9.4

BREAD PUDDING WITH SOUTHERN BOURBON SAUCE



Bread Pudding with Southern Bourbon Sauce image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

3 cups stale French bread, cut in 3/4-inch cubes
2 cups milk
2 eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter, melted and slightly cooled
1/2 cup sultana raisins
2 egg yolks
1 stick butter, not margarine
1 cup sugar
1/3 cup bourbon whiskey, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
  • With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
  • Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
  • Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

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