New Orleans Bread Pudding With Bourbon Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  • Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  • Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
  • Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
  • In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

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

CLASSIC NEW ORLEANS BREAD PUDDING WITH A BOURBON SAUCE



Classic New Orleans Bread Pudding With a Bourbon Sauce image

Make and share this Classic New Orleans Bread Pudding With a Bourbon Sauce recipe from Food.com.

Provided by Warren B.

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 teaspoon unsalted butter
4 large eggs
1 cup light-brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg, freshly grated
1 teaspoon pure vanilla extract
1/4 cup Bourbon
2 cups half-and-half
8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
1 cup bittersweet chocolate chips
4 cups spiced cream, recipe follows
1 sprig of fresh mint
2 teaspoons confectioners' sugar, Shaker

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
  • Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. 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.

Nutrition Facts : Calories 617.8, Fat 44.8, SaturatedFat 27.2, Cholesterol 199.4, Sodium 221.6, Carbohydrate 45.7, Fiber 2.9, Sugar 22.9, Protein 10.8

CREOLE BREAD PUDDING WITH BOURBON SAUCE



Creole Bread Pudding With Bourbon Sauce image

I found this recipe on the MyRecipes.com website. The intro states it originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). It is positively delicious. It's really quite good as a plain bread pudding (without the added sauce). But the Bourbon sauce is really the je ne sais quoi finish that makes this stand out far above all the others I've tried. For those who don't care for alcohol, the Bourbon Sauce is not really "boozey" (it's not detected at all, in fact) but is a creamy sauce with a slight caramel flair to it.

Provided by Northwestgal

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 (12 ounce) cans evaporated milk
6 large eggs, lightly beaten
1 cup water
1 (16 ounce) day-old French bread, loaf cubed
1 (8 ounce) can crushed pineapple, drained
1 large Red Delicious apple, unpeeled and grated
1 1/2 cups sugar
1 cup raisins
5 tablespoons vanilla extract
1/4 cup butter, cut into 1/2-inch cubes and softened
3 tablespoons butter
1 tablespoon all-purpose flour
1 cup whipping cream
1/2 cup sugar
2 tablespoons Bourbon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 989.2, Fat 27.9, SaturatedFat 15.5, Cholesterol 185.3, Sodium 986.6, Carbohydrate 154.2, Fiber 5, Sugar 59.2, Protein 27.7

NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE



New Orleans Bread Pudding With Bourbon Sauce image

Originally the country cook's solution for using up stale bread as well as cream and eggs, bread pudding is now considered an elegant dessert. This rich version is accented with pecans and accompanied with bourbon sauce.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup pecans, toasted and chopped (See Note)
1/2 cup packed light brown sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
5 large eggs
2 cups milk
1 cup golden raisin
12 slices stale firm-textured white bread, cut into cubes (about 6 cups)
1/2 cup pecans, toasted and chopped (See Note)
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
4 tablespoons butter
1/2 cup packed dark brown sugar
1 teaspoon cornstarch
1/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons Bourbon

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.

Nutrition Facts : Calories 662.8, Fat 35.7, SaturatedFat 13, Cholesterol 181.4, Sodium 430.4, Carbohydrate 76, Fiber 3.9, Sugar 48.9, Protein 11.6

NEW ORLEANS BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Bread Pudding With Whiskey Sauce image

Bake this New Orleans bread pudding with whiskey sauce and enjoy a virtual trip to the French Quarter. Make the rich sauce with whiskey or bourbon.

Provided by Diana Rattray

Categories     Dessert

Time 2h28m

Yield 12

Number Of Ingredients 22

For the Bread Pudding:
1/4 cup raisins
2 tablespoons whiskey, or bourbon
12 ounces day-old French bread
2 cups half-and-half
1 cup whole milk
3 large eggs
1 cup light or dark brown sugar, packed
2 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
Dash of salt
For the Whiskey Sauce:
1 cup heavy cream
1/2 cup whole milk
1/4 cup white granulated sugar
1 tablespoon cornstarch
2 tablespoons whiskey, or bourbon
2 egg yolks
Pinch of salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract. optional

Steps:

  • Gather the ingredients.
  • Place the raisins and whiskey in a small saucepan and heat just until the mixture comes to a simmer. Remove from the heat and let stand for 20 to 30 minutes. Alternatively, place the raisins and whiskey in a cup and heat in the microwave oven for about 20 to 30 seconds, leaving to rest for 20 to 30 minutes.
  • Slice the bread into 1/2-inch rounds and then cut the rounds into 1/2-inch cubes; you should have about 8 cups of bread cubes.
  • In a large bowl, combine the half-and-half and whole milk with the eggs and brown sugar. Whisk until well blended. Add the vanilla extract, cinnamon, nutmeg, and dash of salt.
  • Add the bread cubes and soaked raisins with their liquid to the bowl with the milk-egg mixture and stir to coat thoroughly. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Stir occasionally.
  • While the mixture rests, preheat the oven to 325 F. Generously butter a 2 1/2-quart baking dish.
  • Spoon the bread mixture into the prepared baking dish, distributing the raisins as evenly as possible.
  • Bake the bread pudding in the preheated oven for about 1 hour, or until it is firm and golden brown. Remove the bread pudding to a rack to cool.
  • Gather the ingredients.
  • Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside.
  • In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon.
  • In another bowl, whisk the egg yolks and set aside.
  • Place the saucepan with the cream mixture over medium heat and add the cornstarch mixture. Cook until the sauce comes to a boil, stirring constantly. Reduce the heat to low and continue cooking for 3 minutes, stirring frequently.
  • Add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. By tempering the mixture you prevent the eggs from becoming curdled.
  • Pour the egg yolk mixture into the saucepan and cook for 1 minute longer. Whisk in a pinch of salt, the butter, and vanilla, if using.
  • Transfer the sauce to a bowl and if not serving immediately, place a sheet of plastic wrap directly on top to prevent a skin from forming. The sauce will thicken more as it stands. When ready to serve, spoon some of the warm sauce over each serving of bread pudding and enjoy.

Nutrition Facts : Calories 353 kcal, Carbohydrate 41 g, Cholesterol 135 mg, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, Sodium 273 mg, Sugar 26 g, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 0 g

More about "new orleans bread pudding with bourbon sauce recipes"

OLD-FASHIONED BREAD PUDDING - BROWN EYED BAKER
old-fashioned-bread-pudding-brown-eyed-baker image
2021-01-27 Bread Pudding. This classic bread pudding recipe drizzled with bourbon sauce is an absolute dream. Drenched with custard-y flavor in each …
From browneyedbaker.com
4.6/5 (28)
Total Time 2 hrs 15 mins
Category Dessert
Calories 690 per serving
  • Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees F.
  • Meanwhile, heat raisins and ½ cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.
  • In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Whisk in in the remaining ¼ cup bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.


CLASSIC NEW ORLEANS BREAD PUDDING WITH A BOURBON SAUCE ...
classic-new-orleans-bread-pudding-with-a-bourbon-sauce image
Directions. Preheat the oven to 350ºF and grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with the butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half …
From emerils.com


CREOLE BREAD PUDDING WITH BOURBON SAUCE RECIPE | …
2011-10-17 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 …
From myrecipes.com
5/5 (3)
Total Time 1 hr 15 mins
Servings 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.


NEW ORLEANS BREAD PUDDING, WHATS COOKING AMERICA
2015-08-06 New Orleans Bread Pudding with Bourbon Sauce is a popular dessert served during Mardi Gras. Bread Puddings tastes so decadent and is positive proof that leftover …
From whatscookingamerica.net
Cuisine Cajun
Category Main Course
Servings 8-10
Total Time 1 hr 5 mins
  • Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Add milk and let bread pieces soak; crush with your hands until well mixed.
  • In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens.


NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE RECIPE ...
2003-10-17 Step 1. To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid. Advertisement. …
From myrecipes.com
4.5/5 (15)
Calories 309 per serving
Servings 9
  • To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
  • Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
  • Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.


NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE RECIPE ...
New Orleans Bread Pudding with Bourbon Sauce Recipe. 24 ratings · 1 hour. Key Ingredient Recipes . 411k followers . Pudding Recipes. Sauce Recipes. Bread Recipes. Cooking Recipes. Donut Recipes. Cajun Recipes. Just Desserts. Delicious Desserts. Yummy Food. More information.... Ingredients. Produce. 1 cup Raisins. Refrigerated. 1 Egg yolk. 3 Eggs. Canned …
From pinterest.com
4.2/5 (24)


NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE | RECIPE ...
Jan 26, 2015 - How to make New Orleans Bread Pudding with Bourbon Sauce
From pinterest.com
5/5 (1)
Estimated Reading Time 4 mins


NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE | MRFOOD.COM
2018-05-17 I make Bread Pudding with Bourbon Sauce using the Southern Living Cookbook recipe, and it is a little different from this one, although it does call for the same amount of sugar as well as the same amount of French Bread and milk in the pudding part of the recipe. My recipe also calls for 1/4 cup of butter in the pudding, which probably offsets the sweetness a …
From mrfood.com
4/5 (45)
Estimated Reading Time 1 min
Category Puddings


NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE | RECIPE ...
Sep 25, 2014 - New Orleans Bread Pudding with Bourbon Sauce recipe brings back memories of visits to New Orleans. Let the Good Times Roll!
From pinterest.com
Servings 8
Total Time 1 hr 5 mins


CALORIES IN NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE ...
Full nutritional breakdown of the calories in New Orleans Bread Pudding with Bourbon Sauce based on the calories and nutrition in each ingredient, including Bread, french or vienna (includes sourdough), Granulated Sugar, Granulated Sugar, I Can't Believe It's Not Butter, Regular Spread (Stick), 1 Tbsp, Alcohol, Maker's Mark Bourbon Whisky and the other ingredients in this recipe.
From recipes.sparkpeople.com
Calories 310.2
Saturated Fat 1.7 g
Polyunsaturated Fat 1.1 g
Total Fat 6.5 g


BREAD PUDDING WITH BOURBON SAUCE - SAVOR THE FLAVOUR
Soak the raisins in bourbon for 2 hours, then melt the brown sugar in a 9x13" pan in a 350°F oven. 1. Get the Recipe. 2. soak. Toss the bread cubes in milk and let stand for 10 minutes, or until the bread absorbs the milk. Get the Recipe. whisk.
From savortheflavour.com


BREAD PUDDING WITH SOUTHERN BOURBON SAUCE RECIPE | FOOD ...
Get Bread Pudding with Southern Bourbon Sauce Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes . Recipes. Healthy; Family Dinners; Game Day; Comfort Food; Our Best Recipes; See All Recipes. Recipe of the Day. Go-With-Anything Baked Chicken Meatballs. …
From carrot.recipes.does-it.net


NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE | RECIPE ...
Aug 27, 2015 - You'll feel like you're in the middle of Bourbon Street when you hear the cheers for your New Orleans Bread Pudding with Bourbon Sauce. Do it! Make dessert a Mardi Gras!
From pinterest.ca


SOUTHERN BREAD PUDDING WITH HARD SAUCE RECIPES
More about "southern bread pudding with hard sauce recipes" SOUTHERN BREAD PUDDING RECIPE - BUBBAPIE. From bubbapie.com 2019-01-04 · Preheat oven to 350 and grease a 12 X 9 casserole dish with nonstick cooking spray. Layer bread in dish with raisins. Continue until dish is full. In a … 4.7/5 (10) Calories 235 per serving. Category Bread, Dessert. See details. …
From find-best-recipes.info


NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE - PLAIN.RECIPES
To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.
From plain.recipes


NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE ...
New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. Go. Recipe. New Orleans Style Bread Pudding With Whiskey Sauce . Yield: 10 to 12 servings; Ingredients. 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian; 7 tablespoons unsalted butter; 2 cups heavy cream; 4 cups whole milk; 6 large eggs; 1 …
From emerils.com


BREAD PUDDING WITH BOURBON SAUCE - ALL INFORMATION ABOUT ...
New Orleans Bread Pudding with Bourbon Sauce Recipe ... best www.myrecipes.com. To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce. 145 People …
From therecipes.info


SAUCE FOR BREAD PUDDING RECIPES
NEW ORLEANS BREAD PUDDING WITH WHISKEY SAUCE RECIPE. From thespruceeats.com 2017-03-17 · Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside. In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon. In another bowl, whisk the egg yolks and set aside. Place the saucepan with the cream mixture …
From wiki-recipes.info


NEW ORLEANS BREAD PUDDING RECIPES
Classic New Orleans Bread Pudding with a Bourbon Sauce . 8 hours ago Directions Preheat the oven to 350ºF and grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with the butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and … Preview / Show more
From share-recipes.net


PAULA DEEN BREAD PUDDING WITH BOURBON SAUCE RECIPES
NEW ORLEANS BREAD PUDDING WITH BOURBON SAUCE RECIPE ... 2003-10-17 · Step 1. To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid. Advertisement. … From myrecipes.com 4.5/5 (15) Calories 309 per serving Servings 9. To prepare pudding, combine …
From tfrecipes.com


BEST BREAD PUDDING WITH BOURBON SAUCE RECIPES
Classic new orleans bread pudding with a bourbon sauce. recipe. Classic NOLA Bread Pudding with Bourbon Sauce instructions. For the pudding =Soak the raisins for at least an hour or two in the 1/2 cup whiskey. Preheat oven to 350. Cut the bread into 1 inch cubes. Take a large bowl and pour in a quart of milk and add the bread.
From find-best-recipes.info


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 »

    #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #desserts     #american     #southern-united-states     #easy     #dinner-party     #holiday-event     #puddings-and-mousses     #oamc-freezer-make-ahead     #brunch     #taste-mood     #number-of-servings     #4-hours-or-less

Related Search